Bhapa Ilish - Bengali style steamed Hilsa with mustard sauce and yogurt

Bhapa Ilish or Steamed Hilsa curry is a traditional Bengali recipe of cooking fish which is very healthy and gives an excellent smell. It is very simple - need very less ingredients and very less time to cook this dish. Traditionally it used to be cooked wrapped up in banana leaves and cooked inside the hot rice. Now-a-days pressure cooker takes care for the same preparation.

Preparation Time: - 15 min

Cooking Time: - 10~12 min (It all depends upon the way you steam the mixture. You can  cook in a steel bowl in a big pressure cooker or as I did in a small pressure cooker. Time will be different in each of them)

Servings: - 2~3 persons (varies from person to person)

Ingredients:- 

1. 5 pieces of Ilish / Hilsa fishes. Approximate weight will be 250 gm.
2. 3 tbsp Sour curd
3. 3 tbsp Freshly grated coconut ( I used coconut powder but it is better to use fresh one for great taste)
4. 2 tsp Turmeric powder
5. 5 tbsp Mustard seeds to make paste
6. 1 ½ tbsp Poppy Seeds / Khuskhus
7. 3 nos green chilli whole ( you can use more according to your taste)
8. 1 tsp Kashmiri Red Chili Powder
9. 4 tbsp Mustard oil (since this is one authentic Bengali recipe mustard oil is preferable but you can use any vegetable oil if you do not like the pungent smell of the mustard oil)
10. Salt to taste

Preparation:-

1. Wash the fish, drain and then marinate it with a little salt and 1 tsp turmeric powder. Keep aside for 10 minutes.
2. Meanwhile soak the mustard seeds in warm water for about 15 minutes. After 15 min grind to make a smooth paste. You can grind a green chili along with mustard seeds to make it spicier.
3. Grind the poppy seeds to a smooth paste separately and keep aside.
4. Take a small pressure cooker. You can use a steel container in bigger pressure cooker. I used a 2L pressure cooker and put the marinated fish pieces and cover them with the mustard seed paste, poppy seeds paste, freshly grated coconut, sour curd, Kashmiri chili powder, 2 green chilies, and 1 tsp turmeric powder.
5. Mix everything. Add 3 tbsp. mustard oil from top. Pour slightly less than ½ cup of water.
6. Close the pressure cooker or put it in pressure cooker if you are using container.
7. Pour sufficient water in the cooker so that only one-third of the container is submerged. In my case I already pour the water in the cooker.
8. Close the pressure cooker and put it on the burner. Wait for 2 whistle. It all depends upon the pressure cooker you are using.
9. Put off the flame and wait for some time.
10. Take it out and sprinkle 1 tbsp. mustard oil if you like the smell of raw mustard oil. You may use another green chili for garnishing.
    

 Serve this as side dish with hot steamed rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.