Shorshe Bhapa Ilish | Steamed Fish in Mustard Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Bengali
Serves: 6 servings
Ingredients
  • Ilish/Hilsa steaks – 6
  • Mustard powder* – 4 tbsp
  • Turmeric powder – 1 tsp
  • Salt – 1 tsp
  • Sugar – 1 tsp
  • Green chili – 2 to 3, split lengthwise
  • Mustard oil – 2 tbsp
  • Water – ¼ cup
Instructions
  1. Wash and pat dry the ilish steaks. Lightly sprinkle some salt on both sides and set aside.
  2. Take an oven-proof baking dish. Add mustard powder, turmeric powder, salt, sugar and water to the baking dish and mix well to make a smooth mixture.
  3. Now add the fish to the mustard mix and drizzle the mustard oil on top.
  4. Rub each fish steak into the mustard paste to coat all sides thoroughly with the mustard mix.
  5. Scatter the split green chilies all over the baking dish. Cover the dish tightly with an aluminum foil.
  6. Preheat your oven to 180 C / 350 F and place the wire rack at the lower level.
  7. Bake the Ilish in the preheated oven for 20 minutes. Then take them out, uncover and turn over the fish steaks.
  8. Cover the baking dish again with foil and let it sit inside the hot oven for another 10 minutes. You won’t need to bake them again; the left-over heat in the oven will be enough for final 10 minutes.
  9. Serve hot bhapa Ilish with white Basmati rice. Enjoy!
Notes
* Tips: if you don’t have mustard powder, you can use whole mustard seeds to create the paste which is the traditional way of making the bhapa shorshe Ilish. Just soak about 4 tablespoons of whole mustard seeds, then grind them with ¼ tsp of salt, ½ tsp of sugar, 1 green chili and couple of tablespoons of water. Then use this paste instead of mustard powder. Adjust the salt and sugar in the later steps.
Recipe by Everyday Indian Recipes at http://everydayindianrecipes.flavorquotient.com/shorshe-bhapa-ilish-steamed-hilsa/