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Make the most of this monsoon with an easy ‘Ilish Bhapa’ recipe

Good news, you can prep beforehand and batch cook too

Super easy to assemble and tastes heavenly, this Ilish Bhapa recipe is something you have to try. Keep the ingredients assembled and things pre-prepped and put on steam while you are TLC-ing after logging out, or batch cook and enjoy for 2-3 days (keep in an airtight container and in the fridge, of course).

Ingredients:

• Hilsa fish: 8-10 pieces (try to exclude the head)
• Grated coconut: 1 large cup
• Poppy seeds: 6-7 tablespoons
• Yellow mustard seeds: 1 tablespoon
• Black mustard seeds: 2 tablespoons
• Slit green chillies: 7-8
• Salt: To taste
• Sugar: To taste
• Mustard oil: 6-7 tablespoons

Recipe:

• Make a smooth paste with coconut, mustard seeds and poppy seeds with a pinch of salt and one green chilli
• Take a large enough kadhai and pour some oil and grease well
• Add the required amount of salt and sugar in the spice paste and check the seasoning
• Place the fish pieces and add the spice paste. Mix well, coating each fish properly
• Add the slit green chillies and some mustard oil too
• Cover and cook on high flame for 4 minutes and on low flame for 15-20 minutes
• Drizzle some more mustard oil and turn off the flame

Tip:

• If you are pre-prepping, marinate the fish with the spice paste and enough mustard oil and keep in the freezer

— Pooja Mitra

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