Once the water has come to a boil, place the tiffin on the stand. Doi Ilish. Till date, whenever Madhushree cooks it, she makes it a point … Add a few green chillies and place the fish steaks along with the marinade in a tiffin box and close it tightly. Add the green chillies. Add all of the ingredients except for the fish and whole green chillies. Doi ilish bhaape is a Bengali Ilish curry where the fish is steamed in a yogurt, mustard sauce and mustard oil sauce. Don’t to buy any hilsa that is under 500 g / 25 cm. In a mixie, add the mustard, poppy seeds, and green chilies as mentioned under "Make a Paste of" and ground to a fine paste. Equipment. Bhapa ilish or steamed hilsa, Shorshe ilish, Doi ilish, ilish macher paturi, ilish biryani, bhetki macher paturi, shol macher jhol, chital macher peti kalia. Hey, this is Olive. Scrape down the sides of the jar and grind as many times as it takes to form the smoothest possible paste. Remove from the pan and allow it to rest for another 5 minutes before serving. This is the best way to ensure that you don’t end up with a bitter mustard paste. Shaplar Bhyala | Deep Fried Water Lily Stems, Moka Pot Coffee | Coffee with Cream in Moka Pot, Crispy Corn Recipe | Barbeque Nation Style, Steamed Lemon Pudding | Anglo Indian Style Pudding. It is quite pungent! Prep Time 20 mins. Ilish bhaape, also known as Shorshe lish bhapa (or bhaape) meaning steamed mustard hilsa, is a Bengali recipe of hilsa fish (a type of shad) steamed in a potent mustard, doi (yoghurt) and coconut paste. My understanding of Bhapa Doi (steamed yogurt) is that it is traditionally made with evaporated milk and is an unsweetened Bengali dessert flavored with cardomom and/or saffron. The finer the grind, the better the flavours. Mix all of them well. Steam for 20 mins. Ilish, also spelled Elish, is a popular fish in Bengal and Orissa, the national fish of Bangladesh.Doi Ilish gives a sour & spicy taste to the already tasty Ilish. I am very sure that 9 out of 10 Bengalis simply ADORE Ilish … Flip the fish at the 15 min mark. However I have seen sweetened versions of recipes posted on the internet. Majority of Bengalis will say the same! It is especially convenient for entertaining guests. Catching of hilsa before the spawning stage is detrimental to the progression of the next generation. Mixie. In this preparation, Hilsa fish pieces are steamed in Yogurt-Mustard sauce with some green Chillies and Mustard oil. Please do not use store bought mustard paste or mustard powder. Make a smooth paste of mustard seeds (both black and white) along with turmeric powder, 2 green chillies, garlic and salt. Make paste out of mustard seeds, green chillies and water. Procedure for preparing Doi Illish Recipe Clean the Hilsa fish pieces and keep aside. Cook Time 20 mins. Milk – 1 liter full fat milk Jaggery – 3/4 – 1 cup. Great work sir looking forward to many more delicacies, Your email address will not be published. Simply massive and absolutely packed with flavour. Ilish Er Tel Jhol ((Hilsa in a Light Gravy) Ilish Recipes you shouldn’t miss. Mix until the oil is fully incorporated. Add … 2.Strain the curd using a muslin or a soft cotton cloth. https://www.archanaskitchen.com/bhapa-ilish-recipe-steamed-hilsa This delectable dish can be accompanied with hot steamed rice. This Sorshe Ilish recipe is the easiest and the simplest way to relish season’s fresh Hilsa. https://hebbarskitchen.com/bhapa-doi-recipe-steamed-yogurt-pudding ... Bhapa Ilish. Easy to cook and Served with steamed basmati rice. This is a typical Ilish Maach meal where you can see Ilish Maach (Hilsa Fish) cooked and served in 3 ways, Ilish Maach Bhaja (Hilsa Fry), Ilish Maach er Tel (Hilsa Fish Oil) & Bhapa Ilish (Hilsa Fish steamed in Mustard Sauce). curds and cornflour in a bowl and whisk well till no lumps remain 7. Layer with toffee crumb, dots of jelly and coulis, then top with a shard of tuille and some basil leaves and pomegranate seeds. Doi ilish bhaape is a Bengali Ilish curry where the fish is steamed in a yogurt, mustard sauce and mustard oil sauce. Cover the pan and steam on medium heat for 15 minutes. In our childhood, in the 90s, every monsoon weekend the quintessential Mangshor jhol got replaced by humongous steaks of Ilish fried, in a tel jhol and as bhapa or doi Ilish. Just a throw of kalonji, some wicked green chillies and a luxuriant drizzle of mustard oil. It takes 5-6 minutes to cook and 15-20 minutes for preparing the dish. Please! Ilish is the quintessential fish for Bengalis and shorshe bhapa Ilish is the star of all Ilish recipes! Easy to cook, serve hot with steamed rice. The main ingredient in today’s cooking is ilish mach (hilsa fish). We will be using a good amount of oil and mustard paste because this is a very pungent dish slightly mellowed by the curd. Author: Samrat Roy Chowdhuri. Now add the fish and rub the marinade all over. © 2020 Bong eats PVT. Keyword Hilsa Bhapa, hilsa fish curry, Hilsa fish recipe, Ilish Bhapa, Mustard Fish Recipe, sorshe ilish, Steamed Fish Recipe. That option is not here anymore sadly. Doi Ilish. Ingredients 250 g (or 4 pcs) Ilish machh (hilsa fish, 3-cm-thick pieces) 40 g Mustard seeds (brown + yellow mixed, soaked for 2 hours) 8 pcs Green chillies 40 g Coconut (peeled) 25 g Yoghurt (beaten) 22 g Salt ¼ tsp Sugar ½ tsp Turmeric powder 20 g Mustard oil Here is my quick and easy version! Ilish Macher Tel Jhol | Hilsa Curry with Aubergines, Kajli Mach er Tel Jhol | Bashpata or Kajori Fish Curry. Bhapa ilish or steamed hilsa, Shorshe ilish, Doi ilish, ilish macher paturi, ilish biryani, bhetki macher paturi, shol macher jhol, chital macher peti kalia. To begin with Bhapa Doi, firstly in a large pan whisk hung curd and condensed milk … Doi Ilish bhapa is a steamed Ilish curry with pungent mustard paste, mustard oil and yogurt. And then grind it along with 2-3 green chillies. Surprisingly, this delectable dish is a very quick and easy recipe. It is an old Bengali delicious dish where Hilsa is a cook in divine mustard gravy. 1.Prepare curd with 1/2 liter of full fat milk. Cook on low heat for 20 mins. Cost: ₹ 350. Chingri bhapa – an authentic prawn recipe of bengal. The season of Ilish is finally here, possibly after ages. Gently lower the box and put a heavy weight on top of it. Use your hands to make sure every part of the fish, including its cavities, is well coated. They are both very different. Hilsa fish can be cook in different ways. Pour hot water, making sure it doesn’t reach up to more than half the height of your tiffin box, or there’s a danger of water seeping in. Ilish Khichuri. Do not confuse bhapa doi with mishti doi. Once the paste is prepared add 1 cup curd to it and marinate this paste all-over the clean fish pieces for at least 30 minutes. Let the water drip from the curd. You can use a shil-nora to grind the mustard or use a mixer grinder to get the job done. The last time we visited we tried out the deep fried Hilsa for the first time along with the Bhapa Ilish (the steamed Hilsa) as it is called in Bengali. Chingri bhapa – an authentic prawn recipe of bengal. Grind once again until the coconut has broken down completely. Required fields are marked *. For mixer grinder, soak the mustard in water overnight. Preparation: Marinate the fish pieces with yogurt, red chili, onion paste, salt, ginger, garlic, peanut-fried onion paste, mawa, cumin paste and sugar. Popular Bengali Ilish Fish recipes- Bhapa Ilish Recipe. Now Ilish can be seen at most twice or thrice over a year in our household and as beggers can’t be choosers, we actively seek out a fish filled with eggs. And by humongous I mean a single whole fish weighing well over 1.2 kg, sometimes even 1.5 kg. Ilish Macher Dim Bhapa with step wise photos and instructions. Put the fish along with the marinade in a tightly close-able tiffin box. Check how to make curd at home. In Bengal, Ilish/Hilsa can be smoked, fried, steamed, baked in young plantain leaves, prepared with mustard seed paste, curd, Begun(eggplant), different condiments like cumin and so on. Hilsa fish can be cook in different ways. Ilish Macher Dim Bhapa is a variation of famous Bengali recipe of Bhapa Ilish. Doi Ilish is an Iconic and authentic Bengali fish recipe which is renowned for its supreme taste and flavour. Mishti doi is a variation of curd but it is set sweet. Yes! However I have seen sweetened versions of recipes … It was that easily available that people used to separately sell the fish eggs. Shorshe Diye Ilish Dim Bhuna. At every stroke make sure to paste a little bit of the chillies. Transfer to a serving dish and garnish with fried onion and roasted cashews. Mix well. The capsaicin (the compound responsible for you letting your tongue out and whistle every time you eat a Jalapeno popper) interacts with the mustard to get rid of the bitterness. Grinding green chillies with the mustard ensures that it doesn’t turn bitter. In a big bowl take Plain Curd and using a spoon beat the curd until smooth. Ilish/Hilsha Polau. Bhapa Doi is different from mishti doi. Beat the yogurt with a whisk or a fork till silky smooth. For something that's only like two main ingredients, it's extremely delicious with a texture akin to chewy rasagullah's and rasmalai's of the world! Marinate the fish with turmeric powder and salt. Wash Fish chunks thoroughly and rub half of the Turmeric Powder and ½ Tsp. Do not confuse bhapa doi with mishti doi. Cook time: 20 mins. And now to the Ilish Bhaape or Bhapa Ilish aka Steamed Hilsa.The dish I had talked about in my earlier post, the signature Bengali Ilish dish which has to be on all important menus when Ilish is in season. Ilish bhapa in oven recipe by Sangeeta Basak at BetterButter Ilish Macher Dim Bhapa is a variation of famous Bengali recipe of Bhapa Ilish. Similar Recipes: Bhape Doi Ilish. Today recipe is bhapa ilish or ilish bhapa. They taste truly awful. Today recipe is bhapa ilish or ilish bhapa. Now, add the peeled and chopped coconut to the grinder jar. Prep time: 10 mins. Pressure cooker or wok. You can keep everything ready in a tiffin box, and just as the guests are sitting down for the first course you can put the container to steam. 6. Servings: 4 people. Whereas bhapa doi, literally means, steamed yogurt. Tiffin Box wide enough to hold the fish pieces and mustard marinade. When the monsoon starts in west Bengal, every Bengali talk about Hilsa, according to Bengali, the queen of Fish. Easy to cook and Served with steamed basmati rice. of Salt and leave fish chunks for 10 minutes. It should be quite smooth. The last time we visited we tried out the deep fried Hilsa for the first time along with the Bhapa Ilish (the steamed Hilsa) as it is called in Bengali. You can then bring this to the table and open the lid to reveal the beautiful steaming hilsa while your guests are suitably excited and impressed. To serve, add some rhubarb to the base of each bowl and add scoops of the bhapa doi. Ilish cooked in yogurt. Even you may try some of other fish recipes from my blog post. Popular Bengali Ilish Fish recipes- Bhapa Ilish Recipe. Don’t get me wrong! Ilish has been my favorite fish since childhood and I don’t think it’s any exception. Preparations. It will be ready by the time the guests are finishing the vegetable courses. Drain the mustard seeds of the water they’ve been soaking in and add them to a grinder jar. Your Doi ilish/Ilish Bahar is ready now. I don’t think anyone can cook this as well as Ma can. Whereas bhapa doi, literally … It is a very well-known fact that Bengalis and Fish are synonymous with each other. Instead put the mustard in a strainer and wash it under running water. One gaada-peti piece (that’s a whole roundel of fish, gaada meaning portions from back and peti as in belly) would be around 4 inches long. They fondly call themselves mache bhate bangali and they may include fish in any meal of the day.. Now for this fish loving Bengalis, Ilish holds a very special place in their hearts. Kolkata Style Chilli Mushroom | Indian Chinese Sauce, Mangshor Jhol : Bengali style Mutton Curry, Potol er Dolma | Bengali Stuffed Pointed Gourd, Chingri Macher Bati Chorchori | One pot Bengali Shrimp Curry, Peepul diye Machh er Kobiraji Jhol : Bengali Fish Curry. In a korai or wok add water so that it comes up to ¾th of the tiffin box. Bring teh water to boil. দই ইলিশের সেরা রেসিপি সবচেয়ে সহজে - Perfect The main ingredient in today’s cooking is ilish mach (hilsa fish). Doi Ilish Recipe Written by Admin April 21, 2016 No Comment The much coveted hilsa fish (ilish mach) is well-known for its unique taste that is incomparable to all other fishes in Bangladesh and even in the world. Please! Add the tiffin box and put a heavy weight on top of it. Doi Ilish with step wise photos and instructions. Add 4 green chillies, roughly chopped, along with the salt and 100g water. Grind these to a fine paste. There are two basic methods of making Bhapa Doi, if you don't have an oven, then you can steam it like a dhokla or idli in a steamer. Put the mustard and green chillies on shil and with one single stroke of the nora try to crush as much of the mustard seeds as possible and all of the green chillies. Served in: 30 mins. Put water in a korai or wok so that it comes up to ¾th of the tiffin box. Even you may try some of other fish recipes from my blog post. If we go back another 50 years, I have a little anecdote from my parents. It is one of the most succulent and easy Fish-egg curry recipes. You can garnish the dessert with various chopped nuts or fruits or even top it with saffron. Hilsa steeped in a pungent mustard sauce steamed to perfection with a liberal dousing of mustard oil is a sensuous experience. Add beaten yoghurt, sugar, turmeric, and mustard oil. Soak the mustard and poppy seeds in water for 15 minutes. They are both very different. How to Make Mustard Paste for Doi Ilish Bhapa? This … It is an old Bengali delicious dish where Hilsa is a cook in divine mustard gravy. Add the fish and massage the marinade into the fish. This is my personal view, a must-try ilish macher recipe for all the illish maach lovers. My understanding of Bhapa Doi (steamed yogurt) is that it is traditionally made with evaporated milk and is an unsweetened Bengali dessert flavored with cardomom and/or saffron. Now add the fish, one piece at a time, and coat it with the spices. Even though it looks very polished, it is a fairly easy recipe to execute, requiring few ingredients, no special technique, and very little time. Flip the fish after the first 15 mins so that both sides cook evenly. Cook time: 20 mins. I have seen a lot of people struggling to set curd at home. Bhapa Doi can be flavored with various fruits like starwberry, berries, pomegranate or mango etc. It is equally important also to not buy hilsa during the breeding season (especially October to November, but even better, until March). It is one of the most succulent and easy Fish-egg curry recipes. Step by Step Picture: step 1. step 2. step 3. step 4. step 5. step 6. Shorshe Bhapa Mach is synonymous to Shorshe Bhapa Ilish! Doi Ilish Bhapa is an age-old Bengali delicacy where Hilsa pieces cooked in a divine Mustard-Yogurt gravy. Your email address will not be published. It is the amalgamation of Hilsa fish roe, Mustard paste, Yogurt, green Chillies with some Mustard oil. 5. Marinate for 15 minutes. Beat the yogurt with a whisk or a fork till it becomes ultra smooth and creamy. Back then we used to avoid pregnant fish for the most part because a dim-bhora-ilish was always a little bit low on flavour. Transfer this paste to a steel tiffin box. An Indian cheesecake made using a combination of cooked down sweetened milk along with thick yogurt and spiced minimally. She gladly passed on the recipe to Madhushree. Let the water come to boil. Take your time with this process. Doi Ilish how my Ma Cooks. Since the last couple of years, social media feeds overloaded with the Ilish … It is quite pungent! Those who do not have microwave can refer my ‘Doi Ilish’ recipe shared earlier. Add Mustard Oil, Salt, Sugar and rest of the Turmeric Powder to … You can get the recipe for Bhapa Ilish and the rest of dishes here. Bhapa Doi is Bengal's gift to everyone. Preparation Bowls and Spoon. For shil-nora, you don’t really need to soak the mustard. At the restaurant when we pored over the menu we weren’t quite sure if we would like the taste of a load of mustard in our curry. Heat up your pan and place a stand at the bottom. This would make a nice presentation baked in individual ramekins. Shorshe Bhapa Maach – Bengali Recipe of Steamed Salmon in Mustard Paste. https://hebbarskitchen.com/bhapa-doi-recipe-steamed-yogurt-pudding Bhapa Doi Recipe Serves – 3-4. LTD., all rights reserved, http://cmsdata.iucn.org/downloads/iucn_hilsa_study.pdf, https://scroll.in/article/806667/how-king-hilsa-made-a-comeback, http://www.business-standard.com/article/news-ians/india-bangladesh-seek-to-save-the-delectable-hilsa-113062700390_1.html, 250 g (or 4 pcs) Ilish machh (hilsa fish, 3-cm-thick pieces), 40 g Mustard seeds (brown + yellow mixed, soaked for 2 hours). https://kitchenofdebjani.com/2012/09/bhapa-ilish-steamed-hilsa Slit four more green chillies and place them on the ilish pieces. Welcome to BongBurp where I share recipes that I either find interesting enough to recreate or recipes that I have come up with. Today’s recipe is Doi Ilish! Bangladeshi Food Bengali Food Seafood Recipes My Recipes Cooking Recipes Thai Recipes Indian Fish Recipes Vegetable Curry Fish Curry But i must mention at this point that even mixer grinders with all of its mechanical powers cannot produce a smooth silky paste like a shil-nora. Garnish with the burfi and some ground pistachios, with a … It is the amalgamation of Hilsa fish roe, Mustard paste, Yogurt, green Chillies with some Mustard oil. Mishti doi is a variation of curd but it is set sweet. It is one of the best Bengali Recipe in Bengali Cuisine. Ingredients needed. Served in: 30 mins. Add the mustard paste along with salt, turmeric, sugar and mustard oil. Apparently back then vendors used to roam around neighbourhood, shouting at the top of their voice “dim, ilisher dim”. Prep time: 10 mins. This recipe is very easy to prepare. We are using the nora from our shil-nora (sil-batta or Indian flat mortar and pestle). Now take a stainless steel tiffin box … At the restaurant when we pored over the menu we weren’t quite sure if we would like the taste of a load of mustard in our curry. Bhapa Doi is different from mishti doi. Fasten the lid of your tiffin box (you could also seal the top with thick aluminium foil) and set the fish aside to marinate for 15 minutes. Now take a bowl and mix mastered paste, 2-3 tbsp mastered oil and salt. We still get medium quality Ilish in the markets every year but the really top-shelf ones are getting pretty difficult to find. Doi Ilish Bhaape | Steamed Hilsa Curry in Yogurt and Mustard Sauce. This year I’m sharing similar recipe which can be cooked in microwave. Today we will learn famous traditional Bengali fish recipe Ilish Bhapa or Bhapa Ilish.