Shorshe Ilish Begun Bhapa (Steamed Hilsa Fish & Eggplant in Mustard gravy - Bong style)

 

           Check out this irresistible Bong delicacy and my all time favorite comfort food, is this traditional Bengali delicacy where Hilsa fish is steam cooked in a yummy mustard-yoghurt-coconut sauce. However, I also added some sautéed eggplants to it for an interesting twist to the dish. Mustard oil is used for an authentic taste and flavor. It is best enjoyed with hot steamed rice.

          So this dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, a tinge of heat from the green chilies and some tang from the yoghurt.

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

         I always opt for this simple recipe whenever I need something quick as Ilish Maach, being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste. This is then mixed along with the sautéed eggplant and raw Hilsa fish. Later it is steamed to perfection and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe too, when you have guests around.

• 2 pieces of Hilsa (a river water fish), washed well & drained
• 2 tbsp. mustard seeds
• 2 tbsp. yoghurt 
• 1 tbsp. fresh coconut
• 4 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil
• 1 tbsp. coriander leaves, chopped
• 1 long eggplant, cut lengthwise

         Grind the mustard seeds, 2 green chilies, turmeric powder, salt and fresh coconut into a smooth paste. Mix the yoghurt and transfer into a steel tiffin box. 

         Add coriander leaves, 2 tbsp. mustard oil and 1/4 cup water. Give it a stir. Add the fish and mix with this paste. 

          Meanwhile, marinate the eggplants with a pinch of turmeric powder and salt. 

          Heat remaining 1 tbsp. oil in a pan and sauté the eggplants till light brown. 

          Arrange the sautéed eggplants and remaining green chilies on the surface. Close the tiffin box with a lid.

         Pour little water at the bottom of a saucepan. Place a stand and over it the steel container. Close with a lid.

         Steam for 10-12 minutes on a low to medium flame. Serve with hot steamed rice for a divine experience.

                  Grind the mustard seeds, 2 green chilies, turmeric powder, 

                  salt & fresh coconut into a smooth paste. Mix the yoghurt 

                  and transfer into a steel tiffin box. 

                  Add coriander leaves, 2 tbsp. mustard oil & 1/4 cup water. 

                  Give it a stir.

                          Add the fish and mix with this paste. 

                   Meanwhile, marinate the eggplants with a pinch of turmeric

                   powder and salt. 

                 Heat remaining 1 tbsp. oil in a pan & sauté the eggplants 

                 till light brown. 

                   Arrange the sautéed eggplants & remaining green chilies 

                   on the surface. Close the tiffin box with a lid.

                   Pour little water at the bottom of a saucepan. Place a 

                   stand & over it the steel container. Close with a lid.

                        Steam for 10-12 minutes on a low to medium flame. 

                       Serve with hot steamed rice for a divine experience.

Ilish Paturi (Fish steam-cooked in Banana Leaf - Bengali style)

          This is a traditional Bengali delicacy called Paturi, where Hilsa fish (a favorite river water fish) is marinated with mustard paste and steamed, wrapped in a banana leaf. You can substitute it with prawns or any boneless fish fillet. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give it a try by following a step by step pictorial recipe to prepare it.    

           Paturi is a traditional method of steam cooking in a banana leaf. In fact it is an old recipe which is not much heard of. However, such dishes are still prepared in few Bengali homes and is also being served in few Bong restaurants. 

          Besides steaming, it can also be pan fried. Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world. You need to try to believe it.


       

• 2 Ilish fish (Hilsa) fillet 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard seeds
• 1 tbsp. mustard oil
• 1-2 green chilies
• 1/2 cup fresh grated coconut 
• 8-10 cashew nuts / 2-3 tbsp. poppy seeds
• 2-3 tbsp. coriander leaves
• few extra fresh green / red chilies (opt)
• banana leaf as required

         Marinate the fish with a pinch of salt and turmeric powder for 10-15 minutes. Meanwhile, grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. 

          Mix along with salt, turmeric powder, mustard oil and coriander leaves. Smear this paste all over the fish and keep aside for 10-15 minutes.

          Cut the banana leaf into desired size. Heat a tawa / skillet and place the banana leaf on it for a few seconds. The heat will help it to become more pliable so that it can be easily folded without breaking. 

          Take one leaf and place one marinated fish in the centre along with a chili and fold. Tie with a string and keep aside. Do the same with the other fish too.

          Place in a greased steamer and steam for 12-15 minutes. When done, discard the string and open the parcel and serve them with hot steamed rice. 







Note - 

          I had to substitute poppy seeds with cashew nuts as the former is unavailable here. But believe me there was no change in the taste and flavor. It turned out just yummy. 

                      Marinate fish with a pinch of salt & turmeric powder for 10-15 min.

                  Grind cashew nuts, mustard seeds, green chilies & coconut to a smooth paste. 
                  Mix along with salt, turmeric powder, mustard oil and coriander leaves.

                        Smear this paste all over the fish & keep aside for 10-15 minutes.

                 
                    Cut the banana leaf into desired size. Heat a tawa & place banana leaf 
                    on it for few seconds to make it pliable so that it can be folded easily. 
                  

                  Take a leaf & place marinated fish in the center along with a chili & fold. 

                        Tie with a string & keep aside. Do the same with the other fish too. 
                        Steam for 12-15 minutes. 

                                Serve them with hot steamed rice for a lazy weekend lunch. 

Bhapa Shorshe Ilish (Steamed Mustard Fish - Bengali Style)

          My all time favorite and a great comfort food, especially during weekend lunch, is this traditional Bengali delicacy where Hilsa fish is steam cooked in a tangy mustard sauce. Mustard oil is used for an authentic taste and flavour. It is best enjoyed with hot steamed rice. It is a simple and a delicious recipe where prawns too can be substituted.

• 3-4 pieces of Hilsa (a river water fish)
• 1 tbsp. mustard seeds / kasundi (mustard sauce)
• 1 tsp. yoghurt 
• 1 tbsp. fresh coconut, grated
• 1-2 green chilies
• salt to taste
• 1/4 tsp.  turmeric powder
• 1 tbsp. mustard oil
• 1 tsp. coriander leaves, chopped

         Grind the mustard seeds along with the green chilies and turmeric powder to a smooth paste. Keep aside.

         Now mix the fish with all the above mentioned ingredients. Put this mix into a closed steel container with a lid.

         Pour little water at the bottom of a pressure cooker. Place the steel container in it and close the pressure cooker without the vent.

         Steam for 10 minutes on high flame and then for 5 minutes on low flame. Serve on a bed of hot steamed rice.