BHAPA ILISH(STEAMED HILSA FISH)

BHAPA ILISH IS AN AUTHENTIC BENGALI FISH CUISINE WHICH IS MADE OF HILSA FISH KNOWN AS ILISH IN BENGALI WHICH IS MADE OF SARSO PASTE BE IT WHITE SARSO OR BLACK ONES. I HAVE PREPARED THIS DISH WITH BLACK SARSO. LETS SEE HOW TO MAKE THIS SIMPLE DISH..

INGRIDIENTS:

1. HILSA FISH(ILISH)- 3 PIECES

2. SARSO PASTE(MUSTARD PASTE)- 1CUP

3.POPPY SEEDS(POSTO) PASTE- 1/3RD CUP

4. CURD- 1/2 CUP

5 .MUSTURD OIL- 5TO 6 TBSP

6. RED CHILLI POWDER- 1 TEASPOON

7. TURMERIC POWDER- 1 TEASPOON

8. GREEN CHILLI- 2 BIG PIECES

9. SALT- AS PER TASTE

STEEL TIFFIN BOX-1

METHOD:

1. FIRST TASK BEFORE PREPARING THIS DISH IS TO MARINATE THE FISH PIECES WITH SALT AND TURMERIC POWDER AND KEEP THAT ASIDE.

2. MAKE PASTE OF SARSO AND POSTO(POPPY SEEDS) BY SOAKING THEM IN LUKEWARM WATER FOR ABOUT 15MIN TO 20 MIN. AND KEEP IT ASIDE TOO.ADD GREEN CHILLIES INTO IT WHILE MAKING PASTE

3. CUT GREEN CHILLIES IN LONG PIECES.

4. NOW TAKE A BOWL AND ADD SARSO PASTE,POSTO PASTE,CURD,RED CHILLI POWDER,TURMERIC POWDER,SALT, 1 TBSP OF MUSTARD OIL AND MAKE A SMOOTH BATTER BY MIXING THEM PROPERLY.

5. NOW TAKE A STEEL TIFFIN BOX IN WHICH YOUR FISH PIECES WILL ADJUST PROPERLY AND GREESE IT WITH LITTLE BIT OF MUSTARD OIL.

6.POUR 2/4TH OF THE BATTER INTO THE TIFFIN BOX AND PLACE TWO PIECES OF GREEN CHILLI ON IT AS SHOWN IN THE PICTURE BELOW.

7. NOW PLACE FISH PIECES ONE BY ONE PROPERLY AS SHOWN BELOW AND POUR REMAINING MUSTARD PASTE PROPERLY SO THAT IT COVERS ALL THE PIECES TOTALLY.THEN ADD ANOTHER TWO GREEN CHILI ON TOP OF IT AND ADD REMAINING MUSTARD OIL OVER IT.

8 IN THIS DISH LOT OF MUSTARD OIL IS USED BECAUSE THIS IS THE ESSENCE OF THIS DISH.

9. NOW CLOSE THE LID OF THE TIFFIN BOX AND PLACE IT IN A KADHAI WHICH IS PARTLY FILLED WITH WATER AS SHOWN BELOW AND PUT THE FLAME ON HIH. LET THE WATER BOIL FOR 4TO 5 MIN AND THEN LOWER DOWN THE FLAME AND COVER THE KADHAI WITH A BIG THALI SO THAT THE VAPOUR DOESNT COME OUT..

10. KEEP IT LIKE THAT FOR ABOUT 20MIN TO GET COOKED PROPERLY..

11. AFTER 20 MIN SWITCH OFF THE FLAME AND TAKE OUT THE TIFFIN BOX. LET IT COOL DOWN PROPERLY . THEN SLOWLY TAKE OUT THE FISH AND ITS GRAVY. AND SERVE IT IN A SERVING BOWL AND AGAIN ADD JLITTLE MUSTARD OIL SO THAT THE PUNGENT SMELL OF MUSTARD OIL COMES WHICH IS THE BEAUTY OF THIS DISH..