Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Westbengal · Dinner

Ilish Bhapa

Hilsa fish marinated in mustard paste, turmeric and green chilli, steamed in banana leaf until silky and fragrant — the quintessential Bengali celebratory dinner.

🧺 Ingredients

• Hilsa (ilish) steaks: 600g (4 pieces)
• Yellow mustard seeds: 3 tbsp (30g), soaked 20 min
• Black mustard seeds: 1 tbsp (10g), soaked 20 min
• Green chillies: 6, slit
• Mustard oil: 3 tbsp (45ml)
• Turmeric powder: 1 tsp
• Salt: 1½ tsp
• Banana leaves: 4 large pieces (for wrapping)
• Use thick mid-section hilsa steaks (150g each) — tail pieces dry out
• Soaking mustard seeds reduces bitterness; never skip

👩‍🍳 How to make Ilish Bhapa

1. Blend yellow and black mustard seeds with 4 tbsp water, a pinch of salt and 2 green chillies to a smooth paste.
2. Strain if grainy.
3. Mix mustard paste, turmeric, salt and mustard oil.
4. Coat fish steaks thoroughly.
5. Rest 15 min at room temperature.
6. Soften banana leaves over direct flame (medium heat, 10 sec each side) until pliable.
7. Place each steak on a leaf, top with a slit green chilli and 1 tsp extra mustard oil.
8. Fold into tight parcels, secure with twine.
9. Place parcels in steamer basket over vigorously boiling water.
10. Steam 18–22 min until fish flakes cleanly when prodded through the leaf — you will smell the mustard bloom intensely at 15 min.
11. Rest 2 min.
12. Open at the table with plain hot rice.

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