Kasundi Ilish Bhaape | Hilsa Fish Steamed in Kasundi(Bengali Mustard Sauce) | Ilish bhapa | Kasundi Ilish

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Today , I am going to share with you an authentic Bengali recipe . "Ilish Bhaape/Bhapa" is a traditional Bengali recipe where Hilsa Fish is steamed in a mustard gravy. But this recipe is little different from regular one. Here Hilsa Fish is steamed in a special Bengali mustard sauce which is called Kasundi. I have used two types of Kasundi for this recipe(Regular Kasundi & Aam Kasundi). But if you don't have both, You can use any one of these. It is a very easy and quick as well as very tasty recipe. You can serve it in any special party with hot steamed rice.
Lets go to the recipe.

Preparation Time : 5 minutes

Cook Time       : 20 minutes

Serves            : 4 people


Ingredients:

  • Hilsa/Ilish Fish ~ 4 pieces 
  • Kasundi(Bengali Mustard Sauce) ~ 1/2 cup
  • Aam Kasundi ~ 1/4 cup
  • Turmeric Powder ~ 1/2 teaspoon
  • Kashmiri Red Chilli Powder ~ 1/2 teaspoon
  • Salt to taste
  • Mustard Oil ~ 3 tablespoon
  • Green Chilli ~ 4 pieces

How to Make:

  1. Take a heat resistible tiffin box.
  2. Pour kasundi followed by aam kasundi.
  3. Add salt, turmeric powder & kashmiri red chilli powder. Be careful, Kasundi contains high salt level. So add less salt.
  4. Drizzle the mustard oil and give it a good mix to make the marinade.
  5. Place the fish on it and take out the egg from fish cavity (if has) to get well cooked.
  6. Marinate the fish well from both side & the cavity.
  7. Now half slit the green chilli and place each green chilli in each fish pieces.
  8. Close the lid and wait for 15 minutes(rest).
  9. Take a vessel with required amount of water. Place a steamer on it. I have used my rice cooker steamer.
  10. Place the tiffin box in it and steam it for 20 minutes in medium heat.
  11. Once done, take out from heat.
  12. Wait for 5 minutes.
  13. Then open and serve with hot steamed rice.
  14.  Enjoy hot with green chilli.

My Tip: 

  • For these recipe, mustard oil is mandatory to get actual flavour.
  • I am using a steel tiffin box with a tight fitting lid. Always use heat resistible box.
  • If you don't have steamer, you can do it in a deep pan. Add required amount of water in pan. Place a metal stand in it. Set the tiffin box on it. Cover the pan with a lid. Make sure water should not touch the box.

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