Monsoon Special Ilish Fish Recipe:

Shorshe Diye Ilish Bhapa

Ilish fish recipes can be a tad hard to cook, given the fish’s delicate nature, but it takes a simpler form in shorshe diye ilish bhapa, even though the finished dish looks like it took real effort. The entire flavour comes from a paste of mustard seeds soaked and ground smooth with salt and green chillies, then thinned and enriched with grated coconut, beaten yoghurt, a pinch of sugar, turmeric, and mustard oil. Pour this over raw hilsa pieces, seal in a container, and steam for a tender seasonal delicacy. The most important part of this shorshe ilish recipe is soaking the mustard seeds for two hours so that, when they are ground, they don’t make the entire paste turn bitter. A mix of brown and yellow seeds is used in this ilish fish recipe, ground into a smooth paste so the hilsa fish stands out for its texture rather than the paste used to flavour it. The cooking process is also unique: the hilsa pieces are coated in the marinade, placed in a sealed, lidded container (a stainless-steel tiffin box), and the tight seal traps enough steam to cook the fish in its own marinade. This method is also a convenient way to serve the hilsa fish to guests. Everything can be assembled ahead: the fish coated, chillies arranged on top, lid fastened, and left to marinate while earlier courses are served. Setting the tiffin box to steam right as guests sit down means the bhapa is ready by the time the first course wraps up.