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

-


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.

Follow Me on:

      Google+  

Comments

Post a Comment

Popular posts from this blog

Aam Tel (Sun Dried Raw Mango Pickle in oil)

-
Image
This is a traditional Bengali mango pickle which is made with freash raw mango. Its a sun  dried raw mango pickle in oil. Being a Bengali, the oil of this pickle is one of the most important ingredient for "Jhalmuri or Muri Makha" ( Spicy Puffed Rice) at my kitchen. This is very popular in my home. One more food which we used to eat with this oil of pickle, i.e. "Panta bhat"(Overnight Fermented Rice). We also like this pickle with paratha, chapati, roti, or steamed rice. Here you should use mustard oil. Lets go to the recipe. Preparation Time   :   15  minutes Cook Time          :  7  minutes Serves              :  30  people Ingredients: Raw Mango- 2 pieces(300 gram) For marinate the raw mango, Salt to taste Turmeric powder- 1/2 teaspoon Mustard oil- 1 cup Whole spices for tempering the oil, Coriander seeds(lightly crushed)- 1 tablespoon Dr...
Read more

Christmas Cake (Part-1): Dry Fruits Soaking in Rum

-
Image
Its the time to soak dry fruit in alcohol(dark Rum/ whisky/ Brandy/ red wine). Traditionally, dry fruit should be soaked 3 months before the Christmas. But at least 1 month soak is very necessary to make dry fruit juicy. In classic Christmas cake, juicy dry fruits are the main ingredients. Here you can use any dry fruits whatever you get. Other ingredients like flour is just used to bind dry fruits and nuts. My Christmas celebration can't be complete without traditional Christmas cake. We will bake the cake in next month at least a week before from Christmas. After baking, the last step is feeding the cake. It is very important to allow the cake to be matured by feeding with alcohol. After baking some tiny wholes will be made with a skewer to feed the cake. Brush the cake with alcohol twice in a week after baking. Here I am using Rum to soak the fruit and will do the feeding after baking the cake with Rum. If you don't want to use alcohol, instead of this you can use ora...
Read more

Fowl Cutlet | Kolkata Style Minced Chicken Cutlet | Kolkata Famous Street Food | Durga Puja special

-
Image
" Foul Cutlet " is Kolkata famous Minced Chicken cutlet which is a famous street food in kolkata. Specially, for Festive season, its a super hit dish in Kolkata. This special cutlet comes with a bit of  salad(cucumber_onion_carrot , cut lengthwise, seasoned with pinch of salt and lemon juice, served with green chillli) and kasundi(Bengali Mustard Sauce) & tomato ketchup. This deep fried cutlet is a very good starter/sides in any party. When you are making it at home, you can store it in freezer(Deep fridge) before frying. When required, take out and defrost, then its ready to fry. It will be easy when you have a party at home. I have told in "My Tip" section in this recipe how to do this . Lets, go to the recipe. Preparation Time   :   10  minutes Cook Time          :  6  minutes each Serves              :  4  people Ingredients: Minced Chicken-...
Read more