Mustard Fish (Bhapa Ilish)

Hi everyone... I am here with yet another popular Bengali authentic recipe and this one is requested by Leo. I feel so honoured that my readers are already requesting me for recipes...This is a huge encouragement for me and want to take this opportunity to thank everyone for the positive vibe that they are sending across.

Mustard fish widely known as Bhapa Ilish is what I am going to teach today...which also happens to be my favourite dish. I also like the preparation where brinjal is used but that one I am going to share some other time. You know something, my mouth is already watering!!

In the good old days this recipe used to be prepared in a pressure cooker or a wok with a heavy lid which of course used to be tiresome and strenuous...so, today I have attempted to compile the recipe in a simple and easy manner taught by my husband, so that even beginners can attempt making it.

Mustard Fish (Bhapa Ilish)

Preparation Time: 20 mins

Ingredients:

1. Hilsa fish ( 1/2 kg washed and sliced)

2. Black Mustard Seeds ( 1 tablespoon)

3. White Mustard Seeds (1 and 1/2 table spoon)

4.Green chilis ( 2-3 neatly slit)

5.Mustard oil ( 4 tablespoon) * Mustard oil is recommended for this dish as the much needed aroma comes    from only this oil

6.Turmeric powder ( 1/2 teaspoon)

7. Salt to taste

Steps to follow:

• Wash the fish pieces well. Sprinkle salt, mustard oil and half of the turmeric powder and marinate it for 10 minutes.
• Make a smooth paste of the mustard seeds, chili, salt and the left over turmeric powder.
• Take a flat oven dish and grease it with mustard oil. Place the fish pieces in the dish in such a way so that they are not too close to each other. Now, spread the mustard paste liberally on the pieces and make sure they are well covered. Throw in some slit green chilies and sprinkle some more mustard oil on top just for that extra aroma.
• Place the dish in the oven and time it for 10 minutes. In between keep checking on the fishes, if required turn them carefully so that they do not break.

Once ready... Serve it with white rice.

I am sure most of you out there is already planning to make the recipe... I bet you are going to love it! Its already a classic, just prepared in a modern way...but the taste remains the same!!

Awaiting feedback and comments.

Love,

Annie