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.