Monday, June 8, 2009

Jamai Shoshthi Menu: part 2...ilish bhape/steam ilish


I know I am pathetically late with my recipe and there is no plausible excuse....God ! I am such a lazy slob....
And to make up for that here is my recipe for Ilish bhape that I made for Jamai Shoshthi.
This a traditional bengali recipe originally from East Bengal and no body makes this better than the bengalis. It is a delicately prepared dish and quite hot because of the mustard sauce and mustard oil. But if you like fresh water fish and fish bones do not bother you ...you will love this.
So happy steaming Ilish....

How to steam the Ilish:

ilish -cleaned and cut into pieces (about 8-10)
turmeric-4tbsp
mustard seeds-1/2 cup
green chillies-2 slit and 2 ground to a paste with the mustard
mustard oil-5 tbsp
yogurt-1 tbsp
coconut-a handful

Rub the fish pieces with turmeric and salt and keep aside for 1-2 hours.
Soak the mustard seeds in water and grind them into a fine paste with a pinch of mustard oil, green chillies and little salt. Now if you dry grind the mustard seeds in a coffee grinder, be careful. This may turn out to be a little bitter.Alternatively you can use ready made mustard powder.
But the authentic taste comes only from freshly ground mustard seeds with little salt, green chillies and turmeric.If you are using yogurt mix it with the mustard paste.
Now lightly brush the inside of an aluminum or steel container with the mustard oil.
Place the fish pieces inside.Lightly fold in the mustard paste.
Drizzle the rest of the mustard oil on the fish pieces. Sprinkle the coconut over the fish with the slit green chillies.
Next comes the steaming part.
If you have a lid to the steel container (which contains the fish) you can put it on or you can leave it open.
Place this container in the pressure cooker and put in water just enough to cover the bottom of the cooker.
Be careful so that when you steam the water does not come inside the fish container (specially if you are using an open container).
Now put on the pressure cooker on medium high and cook until 2-3 whistles.
Put off the gas and let the cooker cool. Take out fish container carefully (it is awfully hot!) and cool it under water(if you are in a hurry!). If you have used an open vessel then just scoop out the fish and the mustard sauce and serve with hot white rice.
Oh....! The GREAT ILISH...!

2 comments:

The knife said...

I made some bhapa eelish with some lovely eelish which i got after ages. Fried some more today. Do you think bhapa rui is a good idea... or is the flesh not delicate enough?

A Bookworm said...

I guess bhapa rui would be a good idea...as far as I can remember I have had bhapa rui at home...