Shorshe Ilish Bhapa Using Kachi Ghani Mustard Oil
If there is one dish that can drive any Bengali insane, it’s none other than the Shorshe Ilish Bhapa. In fact, the thought of this dish will make any Bengali crave it along with a bowl of hot steamed rice. The magic of bhapa ilish lies not only in the magical flavours of the fish but the mustard or shorshe paste.
Even though this dish has complex and mind-blowing flavours, its recipe is fairly simple. Requiring just a few ingredients, this dish can be executed in no time. Polishing the dish off the plate occurs even faster!
Ingredients :
- 4 – 6 pieces of Hilsa steaks
- 3 tbsp black mustard seeds
- 3 tbsp yellow mustard seeds
- 1 tsp turmeric powder
- 2 tbsp grated coconut
- ½ tsp red chilli powder
- 5 -6 green chillies – slit into halves
- Salt to taste
- ½ cup Doctors Choice Kachi Ghani Mustard oil
Method :
The first step to creating this magical dish starts with soaking the mustard seeds in warm water for about 10 minutes.
Strain the mustard seeds and grind them to paste one at a time. Create a fine blend along with one green chilli and a spoon of Doctors Choice Kachi Ghani Mustard oil.
Next, take the grated coconut and add it to the mustard paste and grind it once again to create a paste that has a thick and rich consistency.
Add the turmeric powder, red chilli powder and salt to the paste and mix it well using a spoon.
Take a mixing bowl and add the Hilsa fish pieces into it. Then take the grated paste and spread it generously over the fish pieces, ensuring that each and every piece is well coated with the paste.
Next, place all the fish pieces side by side along with the marinade into a steel tiffin box.
Place the slitted green chillies and drizzle the rest of Doctors Choice Kachi Ghani Mustard oil into the tiffin box.
Close it with the lid and place the tiffin box inside the steamer. Allow it to cook for 15 to 20 minutes over medium flame.
Carefully take out the tiffin box and remove the lid.
Serve the delicious Shorshe Bhapa Ilish with piping steamed rice.
