Make the most of this monsoon with an easy ‘Ilish Bhapa’ recipe
Good news, you can prep beforehand and batch cook too
Published 26.07.23, 09:23 AM
Image courtesy: @Pooja Mitra
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
Want to get featured in the Try This Today section of My Kolkata? Mail us at trythistoday@tt-mykolkata.com
Want to get featured in the
Try This Today
section of
?