Ilish Maacher Bhapa

Ilish Maacher Bhapa  [Indian Bengali Cuisine]

Introduction:

It's a Hilsha fish curry .soft, juicy and tender, prepared with  mustard, green chillies and  coconut paste. A well known dish to the Bengalis.

Ingredients:

• Take 4-6 pieces of round cut Hilsha Fish coated with salt & turmeric
• Yellow mustard seed 4-5 tsp
• Grated coconut 4 tbsp
• Green chilies 10-12 as per taste
• Black cumin seed 1/2 tsp 
• Salt as per taste 
• Cumin powder 1/2 tsp
• Turmeric powder 3/4 tsp
• Mustard oil 6-8 tbsp
• Corn flour 1/2 tsp

Procedure:

1. take mustard seed, grated coconut, and 8-9 green chilies and make a smooth paste
2. take a flat metal bowl 
3. put 4-6 pieces of fish
4. take another bowl and put the  mixed mustard paste all powder spices, black cumin,mustered oil and salt mix all together
5. in the fish bowl pour the mixed spice paste 
6. add 2-4 slitted chilies
7. take a pressure pan add a  cup of water
8. put on the gas 
9. set the fish bowl in the pan and cover the lid
10. after 3-4 whistles put off the gas 
11. after the pan cools down, open the pressure pan
12. ready to serve Ilish bhapa with steamed rice

Serve: 2-3

  

Shorshe Parshe

Shorshe Parshe [Indian][Bengali]

(Mustard Parshe Fish)

Introduction: Fish recipe with mustard, a very famous dish from the Bengali cuisine.

Ingredients:

• 6 pc medium sized Parshe Fish
• Yellow Mustard 2 tbsp
• Grated Coconut 2 tbsp
• Green Chillies 6-7 (as per taste)
• Salt and sugar (as per taste)
• Black cumin seeds (kala jeera) 
• 1/2 tbsp Cumin powder
• 1/2 tbsp Turmeric powder
• Mustard oil 6 tbsp
• Cilantro and red chillies for garnishing

Preparation:

1. Wash the fish
2. marinate with turmeric powder and salt
3. shallow fry till slight golden
4. add black cumin seeds to the oil
5. make a paste of coconut, mustard and green chillies
6. add the paste to the oil
7. add cumin powder, turmeric powder, sugar and salt to the oil
8. pour 1/2 cup of water
9. add the fish when gravy is boiling
10. cook for 7-10 mins
11. pour in a serving dish
12. Garnish with cilantro and red chillies 

Serves; 3

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