Bhapa Ilish, also known as steamed Hilsa, is a treasured dish from Bengal. This recipe features the flavorful Hilsa fish, or Ilish maach, gently steamed in a vibrant blend of mustard, yogurt, coconut, and poppyseed paste. Fragrant green chilies and mustard oil add the final touch, creating a truly delicious Bengali fish curry - the iconic Ilish Maach Bhapa.
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While Hilsa is often called the king of fish, prawn is considered the queen. The debate over which tastes better is endless, especially among Bengalis. People from Bangladesh (Bangals) adore Hilsa, just as those from West Bengal (Ghotis) prefer prawns. I personally prefer Hilsa, even though I'm not from Bangladesh. Interestingly, I like to cook Hilsa the Bangal way. There are many famous dishes made with Hilsa, and Bhapa Ilish is definitely a standout.
Bhapa Ilsih - Recipe Video
Process of Maach Bhapano
Bhapa Ilish, meaning "steamed Hilsa," is popular worldwide. The word "Bhapa" refers to the steaming process. Traditionally, Bengali women would steam their Hilsa in a stainless steel tiffin box while cooking rice in a pot. This is considered the best way to make Bhapa Ilish.
Tips
When making Bhapa Ilish, we often choose the simplest methods. You can cook this dish in a regular pot, a pressure cooker, or even a microwave.
Bhapa Ilish, a classic Bengali Hilsa dish made with mustard paste, coconut paste, poppy seed paste, and yogurt, is almost guaranteed to be delicious! The taste is truly amazing, but for me, the incredibly easy cooking process is another big reason why I love making Bhapa Ilish, especially when I need to prepare a large amount of Hilsa fish.
Bhapa Ilish Recipe From Debjanir Rannaghar!
Recipe Card
Bhapa Ilish or Steamed Hilsa Fish
Ingredients
- 500 g Hilsa fish/ Ilish Mach
- 4 teaspoon Black Mustard Seed for paste. it should be soaked in lukewarm water
- 4 tablespoon Sour Curd/ Tok Doi
- 3 tablespoon Coconut Freshly Grated
- 1.5 tablespoon Poppy Seed/ Posto / Khuskhus
- 1 teaspoon Salt to taste
- 1 teaspoon Turmeric powder
- 6 Green Chili
- ½ teaspoon Red Chili Powder
- 4 tablespoon Mustard Oil
Instructions
To make the Marinade:
- Prepare a thick paste of Black Mustard either in grinder or with the help of "Silnora" or "Shil Batta" by adding 1 green chili and 1 Tsp. of salt and keep it aside.
- Make Paste of Poppy Seeds or Posto separately.
- Rub fish pieces with ½ teaspoon salt and ½ teaspoon turmeric powder and Chilli Powder and leave those for 10 minutes.
To prepare the box full of marinated fish for steaming:
- Now in a bowl add Mustard Paste, Poppy Seed Paste, Freshly Grated Coconut, Sour Curd, Red Chilli Powder, Turmeric Powder and 3 Tbsp. of Mustard Oil and Mix properly.
- Add salt to the mixture. Do check the salt as we have already added salt while rubbing the fish and in the Mustard Paste. Add 1 Cup of Water to the mixture.
- Add Green Chilli.
- Bhapa Ilish can be prepared in a flame using a double boiler or can be prepared in Microwave.
- Take a Stainless Steel Tiffin Box or a Microwave oven safe Container with a tight lid and rub some Oil in the container.
- Now spread half of the previously prepared Paste the container and put 2-3 slit Green Chilies and then place Fish pieces and finally pour rest of the paste over the fishes.
- Pour 1 Tbsp. of Mustard Oil on the top and also rest of the slit Green Chilies.
- Cover the lid of the tiffin box.
Steaming the Ilish: Any of the process mentioned below can be followed:
Using Vessel or Handi:
- Take a deep Vessel/ Handi with and place the Box and then pour 5 Cup of water in the box and place the stainless Steel box and then cover the Vessel with the lid and place the vessel on high flame for around 5 minutes or till water started boiling and then cook on low flame for around 20 minutes.
Using Pressure Cooker:
- Pour 5 Cup s of water in a Pressure Cooker and place the Stainless Steel Box and then Pressure cook in a pressure cooker on medium flame for 2-3 whistles. Wait till steam comes out of the cooker.
Using Microwave oven:
- Take a Microwave safe deep vessel and put the Container containing Fish and then put 5 Cups of water and Cook in High Temperature for 5 minutes and then in 40% temperature for around 25 minutes.
- Carefully take out the tiffin box and open the lid.
- Bhapa Ilish is ready to serve with steamed rice.
Video
Nutrition
Serving
A few spoonfuls of steamed rice with Bhaapa Iilish and you are all set!
Ilish Maach Recipes
- Ilish Korma (Also known as Hilsa Fish Korma)
- Mawa Ghater Ilish Macher Lejar Bhorta (Also known as Hilsa Bharta)
- Bori, Begun, Aloo Diye Ilish Macher Tel Jhol (Also known as Ilish Macher Jhol)
- Doi Ilish (Also known as Hilsa Curry with Yogurt)
- Ilish Macher Sorshe Bata diye Jhal (Also known as Ilish Macher Jhal)
- Sada Ilish (Also known as Ilisher PaniKhola or Ilish Pani Khola)
- Kasundi Ilish (Also known as Hilsa cooked with Bengali Mustard Sauce Kasundi)
- Ilish Shukto (Also known as Hilsa Shukto)
- Ilish Macher Tok (Also known as Ilish Macher Tawk)
- Nona Ilish Bhorta (Also known as Nona Ilish Bhuna)
- Ilish Macher Matha diye Badhakopi (Also known as Ilisher Kanta diye Bandhakopi)
- Ilish Pulao (Also known as Bengali Hilsa Pulao)
Have you tried the Perfect Bhapa Ilish aka Steamed Hilsa recipe from debjanir rannaghar!
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Ilish Bhapa Recipe Pin for your pinterest board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Ganesh C Mandal says
Debjani,
I am a retired central government officer and presently enjoying my retired life with my wife. I am a food lover and especially love bangal preparation of various fishes. I have decided that I will prepare food for our family to give rest for my wife who's has prepared excellent food for last 45 years. I have learnt cooking from my mother at the very early age of my life. Now this as well as your recipes of various types will help me immensely. As such I followed your recipe of Bhapa Ilish and prepared it for yesterday's lunch for two of us. It was really fantastic. Thank you very much for a marvellous recipe of Ilish . Though I do not eat mutton now a days but would like to prepare your KOSHA MANGSHO one day.
Ganesh C Mandal, Kolkata.
Debjani says
I am nothing but obliged to receive such a beautiful text! Lots of wishes for your cooking venture and hope these attempts will make aunty happy….do let me know after trying Kosha Mangsho…..
Sangeetha says
I tried the recipe and this was amazing.. Reduced the mustard oil a wee bit to suit our palate.. Thanks a ton...