West Bengal
Ilish bhapa
Hilsa steamed in mustard, coconut and curd. No stirring, just patience and a lid.
35 minTime
30 gProtein each
mediumSpice
Make it your way
Grandma's wayThe tiffin box method, as it has always been.
The original505kcalsame
30 gproteinsame
2 gfibresame
35minutessame
Ilish bhapa as it should be.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Rub the steaks with a pinch of turmeric and salt and set aside.
- 2Blend the mustard paste, coconut, curd, two chillies, the rest of the turmeric, salt and 2 tbsp mustard oil into a thick paste.
- 3Coat the fish in the paste in a steel tiffin box or a lidded bowl. Top with the slit chillies and the remaining oil. Close tightly.
- 4Steam over simmering water for 15 to 18 minutes. Or place the box in a pressure cooker with water, without the weight, for the same time.
- 5Rest 5 minutes with the lid on, then serve with plain rice.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
