Recipe: Eating on a Dime Quintessential Bhapa maach Steamed fish

Recipe: Eating on a Dime Quintessential Bhapa maach Steamed fish Delicious, fresh and tasty.

Quintessential Bhapa maach Steamed fish. Remove from the steamer (or oven if used) and serve with steaming hot rice. Hilsa is the much loved seasonal fish that every fish eating Bengali loves. Bhapa Maach Translated from Bengali to English: Bhapa - Steamed Maach - Fish Most of my cooking is influenced by three sources.

Mustard oil is used for an authentic taste and flavor.

Traditionally Ilish/Hilsa fish is steam cooked in a tangy mustard sauce.

I am outside India and my hunt for Hilsa did not.

You can cook Quintessential Bhapa maach Steamed fish using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Quintessential Bhapa maach Steamed fish

1. Prepare 50 gm of black mustard seeds.

2. Prepare 2 teaspoon of mustard oil.

3. You need 3 of slit green chillies.

4. You need 4 of plump garlic cloves.

5. Prepare 1 teaspoon of water.

6. You need to taste of Salt.

7. You need 1 tablespoon of turmeric powder.

8. You need 2 tsp of lemon Juice.

9. You need 1 teaspoon of jeera/cumin seeds.

10. It’s 250 gm of rohu fish(3 pieces approx).

Shorshe Bhapa Maach - Bengali Recipe of Steamed Salmon in Mustard Paste - A mighty Salmon gravy with a traditional Bengali spin that makes the dish so unique.

This recipe requires a handful of ingredients, perfectly fit in your five ingredients recipe list, and the flavour is massive, as long as you don't overcook it. #SteamedRecipe Microwave Steamed Fish in a Bengali Mustard Sauce recipe is fast and easy to cook and best part is, you don't need any stovetop.

The star of the dish is mustard sauce.

In this recipe, the fish is steamed in mustard sauce, that infuses a beautiful mustard flavor into the fish.

Quintessential Bhapa maach Steamed fish step by step

1. Marinate the fish in salt,turmeric and lemon juice for at least half an hour.(to remove the funky fish smell).

2. Make a paste out of the mustard seeds,jeera and garlic cloves by adding a little bit of water.A smooth consistency is desired..

3. After the fish has marinated well,coat it with the mustard mix,add a teaspoon of water to make the paste coatable,also add the 2 teaspoon oil and slit green chillies.Do all this in a steel container which has a lid..

4. Heat a heavy bottomed vessel and add water into it,let the water come to a roaring boil,close the container with the fish and place it in the water.Let it cook for 30 mins..

5. Best served with plain steamed rice..

The mustard paste in this recipe is strained to avoid any bitterness in the mustard sauce(a tip given.

This steamed mustardy salmon a classic Bengali Fish dish - Bhapa Doi Shorshe Maach is another way to celebrate our love for pairing fish with mustard.

Steaming is a much loved cooking technique in the Bengali kitchen, especially with super fresh fish.

Bhapa Ilish or steamed Hilsa is a signature Bengali fish preparation where Hilsa Fish or Ilish Maach is steamed along with spices and ended on a mouth-watering fish curry.

A simple fish curry with a side of rice and you are sorted for the day.