ILISH BHAPE

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ILISH BHAPE

Is your mouth watering? Mine is!!! Looking at the snap itself. In Kolkata, monsoon has almost arrived and monsoon without Ilish aka Hilsha fish is like a life without romance. My granny used to say that not a single part of Ilish can be wasted. She was a "Bangal" and she used to cook various items with Ilish fish. We don't even omit the Machher tel (Fats of Hilsha), the gills, the Muro (head) etc. In fact, I can have my plate of rice with Ilish machh bhaja (Hilsha fry) and Machher tel. Ummmm...It's a bliss. The bewitched flavor makes it the king of its species. Generally, we don't use any other veggies while cooking Ilish as this is the only fish which carries its own flavor in a very different manner and it spreads its taste in the curry too. But Ilish Begun Jhol (Hilsha Brinjal Curry) is also a very common dish. 

I have witnessed many fights between my grandpa and granny regarding Ilish and Chingri (Prawn). Basically, Opar Bangla calls themselves "Bangal" and they know only one fish and that Ilish....while Apar Bangla calls themselves "Ghoti" and they fight for only one fish that's Chingri. And amidst all, I love both as I am a "Bati" (Bangal+Ghoti). But trust me the hangover of Ilish stays lot compared to Chingri.

According to Bengalis of Opar Bangla as in Bangladesh: "Ilish is just not a fish, it is a Bong emotion." In Bangladesh, Ilish is compared to silver. In this context, I would like to remember the poem by famous poet Budhhadeb Bosu, "Joler Rupali Sasya" where he compares Hilsa as silver crops of rivers. So, now let's check the nutrition fact of Hilsha fish: this is the only fish high in polyunsaturated Omega3 fatty acid which lowers cholesterol leading to lowering the level of heart-attack. It is an oil-rich fish which is very good for your eyes and joints. Also, it is full of minerals and vitamins which helps in boosting your brain. 

Ingredients: (Serves 4)
  • Hilsha Fish: 8 pieces cut according to the picture
  • Mustard Paste: 4 tbs
  • Green Chilly: 4-5
  • Curd: 2-3 tbs
  • Garlic: 3-4 cloves
  • Turmeric Powder
  • Salt to taste
  • Kachhi Ghani Mustard oil
 
Hilsha or Ilish Machh
  

Mustard seeds, garlic, chilly
  

Curd

Directions:
  1. Make a thick paste with the mustard seeds and chilly.
  2. Wash the Hilsha and marinate with salt and turmeric powder.
  3. Take the bowl in which you want to steam the Hilsha.
  4. Add curd in it and beat it.
  5. Add the mustard paste and beat without leaving any lumps.
  6. Add salt as per taste. 
  7. Add mustard oil and slit green chilly. 
  8. Add the Hilsha fishes in this paste and cover each piece thoroughly. 
  9. Cover the bowl and cook for 8-10 minutes in low flame. 
  10. Your Ilish bhape is ready to eat. 
  11. Garnish with slit green chilly and serve with steamed rice


 
Mustard Paste

 Mustard paste mixed with curd

Add chilly and Mustard oil

 
Cover the pieces thoroughly with the mixture
  
 
Ready to eat Ilish bhape

N/B: Taste your food before serving.  Never wash Hilsha for too long. You may lose the original taste of the fish. Try using Kachhi Ghani Mustard oil for better taste and smell.
There are a few different processes to cook this dish. I am sharing other 2 processes too. 
1.     Using a microwave oven: Pour the marination in a microwave-safe bowl, cover it with a foil paper and let it cook for 4-5 minutes. Your dish will be ready to eat.
2.     Using a pressure cooker: Use a bowl smaller to the radius of the pressure cooker, pour the marination into it. Place the bowl in the pressure cooker and wait for 2-3 whistles. Your Ilish bhape is ready to eat.
    Taste your food before serving.  




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