This shorshe bata diye bhapa ilish recipe is one of the most classic and favorite Bengali fish recipes. This hilsa curry or Ilish bhapa is surprisingly easy, requiring minimal ingredients and time. Whether you’re entertaining guests or indulging in a family meal, Bhapa Ilish promises to dazzle your taste buds.

In this blog post, I have shared one of the most popular ways of cooking hilsa, i.e., steamed or bhapa ilish. The ilish fish is cooked in a made-from-scratch shorshe bata or mustard sauce prepared in a Bengali style and served with plain boiled rice. So, if you are looking for an easy ilish macher recipe, look no further and get going with this one.

Table of Contents

Ingredients for Shorshe bata diye Bhapa Ilish Maach recipe

4 pcs Hilsa or Ilish Maach
¼ cup Coconut – freshly grated
½ tsp Black Mustard Seeds – you may skip this if you prefer less pungent gravy
1 tsp Yellow Mustard Seeds
2 tbsp Poppy Seeds
2 tbsp Mustard Oil
½ tsp Turmeric Powder
Salt to Taste

If you are busy like me and want to get your cooking done quickly, then you can use ready-to-use Mustard Powder here. They are equally good and just as flavourful as using whole mustard seeds. I have attached my preferred product here. Follow the instructions on the pack and use it in this ilish bhapa recipe

If you look at the short ingredient list, you will see that this ilish macher recipe is quite a simple Bengali fish curry, which is amazingly delicious. It is 100% steamed, which means no frying or any other cooking process is involved, which would destroy the nutritional value of the fish. This is the best thing about Bengali ranna recipes: they are wholesome, packed with goodness, and come together effortlessly. Here’s a detailed recipe for Ilish Bhapa.

Recipe instructions for the Shorshe Ilish Bhapa recipe

Grind the coconut and poppy seeds into a fine paste
Add the rest of the ingredients to the grinding jar (except the fish) and give it a couple of quick buzzes. We are looking to coarsely grind the mustard seeds. Over-grinding will lead to bitterness, so avoid that
Now take a stainless steel container that has its lid. Pour half of the paste into this container. Place the fish pieces in it and then top them with the rest of the paste
Drizzle some mustard oil on the top and cover the lid
Place it in the steamer and let it cook for 10-12 minutes on medium heat
Check if it’s done by opening up the lid. The fish would have turned white and solid, otherwise, close the lid again and steam for a couple more minutes
You can serve this shorshe bhapa ilish with steamed rice

Tips for Perfect Bhapa Ilish

Mustard Paste:
- Soak mustard seeds (black and yellow) for 1-2 hours. If you prefer less pungent mustard gravy, then you can skip the black mustard seeds or add them in a lesser quantity
- Blend them with salt, sugar, green chili, and turmeric to form a smooth paste.
- Add freshly grated coconut to enhance flavor.
Steaming Technique:
- Use hot water for steaming to expedite the cooking process.
- Opt for stainless steel containers.
Sustainable Consumption:
- Buy hilsa weighing over 1kg. Avoid purchasing ilish maach during the breeding season (October to March) to protect the population of the fish.

What Makes Hilsa Fish So Special?

Believe it or not, many jewelry stores offer Hilsa or Ilish as gifts with gold ornaments! This might sound baffling but that’s how it is valued in Bengali culture. Also, it is one of the costliest fishes in India with a kilo priced anywhere between 2000 – 5000 INR. Now, what’s so special about this fish?

Limited Availability: Hilsa fish, also known as Ilish, thrives in Indian rivers and estuaries, particularly the Bay of Bengal. Its seasonal and regional availability adds to its allure, making it a delicacy.
Migration Patterns: Hilsa fish migrate considerable distances upstream to breed in freshwater rivers. This natural phenomenon contributes to its scarcity and value.
Cultural Significance: Ilish holds cultural and gastronomic importance in West Bengal, Bangladesh, and Eastern India. Its unique taste, texture, and flavor drive demand and elevate its price.

More Ilish Macher Recipes

More Shorshe Bhapa Macher Recipes

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Shorshe Ilish Bhapa | ইলিশ ভাপা

Priyanka

This shorshe bhapa ilish recipe is one of the most classic and favourite fish recipes for every Bengali out there. This hilsa curry is made using hilsa or ilish, a fish belonging to the herring family. It is native to the Bay of bengal and hence widely popular in Eastern Indian and Bangladeshi cuisine.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course, Side Dish

Cuisine Bengali

Servings 4 people

Equipment

MagicBullet Blender
Stainless Steel Container

Ingredients

4 pcs Hilsa or Ilish Maach
¼ cup Coconut Chopped
½ tsp Black Mustard Seeds
1 tsp Yellow Mustard Seeds
2 tbsp Poppy Seeds
2 tbsp Mustard Oil
½ tsp Turmeric Powder
Salt to Taste

Instructions

Grind the coconut and poppy seeds into a fine paste
¼ cup Coconut, 2 tbsp Poppy Seeds
Add the rest of the ingredients to the grinding jar (except the fish) and give it a couple of quick buzzes. We are looking to coarsely grind the mustard seeds. Over grinding will lead to bitterness, so avoid that
½ tsp Black Mustard Seeds, 1 tsp Yellow Mustard Seeds, ½ tsp Turmeric Powder, Salt to Taste
Now take a stainless steel container which has its own lid. Pour half of the paste into this container. Place the fish pieces in it and then top them with the rest of the paste
4 pcs Hilsa or Ilish Maach
Drizzle some mustard oil on the top and cover the lid
2 tbsp Mustard Oil
Place it in the steamer and let it cook for 10-12 minutes on medium heat
Check if it’s done by opening up the lid. The fish would have turned white and solid, otherwise close the lid again and steam for a couple more minutes
Serve this steamed fish curry of ilish bhapa with rice