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Ilish Macher Dim Bhapa with step wise photos and instructions. Bhapa Doi Recipe Serves – 3-4. Let the water come to boil. It is especially convenient for entertaining guests. Those who do not have microwave can refer my ‘Doi Ilish’ recipe shared earlier. Milk – 1 liter full fat milk Jaggery – 3/4 – 1 cup. Heat up your pan and place a stand at the bottom. Step by Step Picture: step 1. step 2. step 3. step 4. step 5. step 6. Now add the fish, one piece at a time, and coat it with the spices. An Indian cheesecake made using a combination of cooked down sweetened milk along with thick yogurt and spiced minimally. It is an old Bengali delicious dish where Hilsa is a cook in divine mustard gravy. It is quite pungent! In a korai or wok add water so that it comes up to ¾th of the tiffin box. 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. We still get medium quality Ilish in the markets every year but the really top-shelf ones are getting pretty difficult to find. Scrape down the sides of the jar and grind as many times as it takes to form the smoothest possible paste. Since the last couple of years, social media feeds overloaded with the Ilish … You can use a shil-nora to grind the mustard or use a mixer grinder to get the job done. 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. Chingri bhapa – an authentic prawn recipe of bengal. Bhapa ilish or steamed hilsa, Shorshe ilish, Doi ilish, ilish macher paturi, ilish biryani, bhetki macher paturi, shol macher jhol, chital macher peti kalia. It is the amalgamation of Hilsa fish roe, Mustard paste, Yogurt, green Chillies with some Mustard oil. 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! It is quite pungent! Doi Ilish is an Iconic and authentic Bengali fish recipe which is renowned for its supreme taste and flavour. Majority of Bengalis will say the same! Let the water drip from the curd. 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. Add Mustard Oil, Salt, Sugar and rest of the Turmeric Powder to … Welcome to BongBurp where I share recipes that I either find interesting enough to recreate or recipes that I have come up with. Add the green chillies. Drain the mustard seeds of the water they’ve been soaking in and add them to a grinder jar. Prep time: 10 mins. Mix until the oil is fully incorporated. 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. The finer the grind, the better the flavours. 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. Beat the yogurt with a whisk or a fork till silky smooth. Servings: 4 people. 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. For mixer grinder, soak the mustard in water overnight. It will be ready by the time the guests are finishing the vegetable courses. Popular Bengali Ilish Fish recipes- Bhapa Ilish Recipe. https://hebbarskitchen.com/bhapa-doi-recipe-steamed-yogurt-pudding Easy to cook and Served with steamed basmati rice. Please! Your email address will not be published. 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. The main ingredient in today’s cooking is ilish mach (hilsa fish). Your Doi ilish/Ilish Bahar is ready now. 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. Pressure cooker or wok. And then grind it along with 2-3 green chillies. Flip the fish after the first 15 mins so that both sides cook evenly. They taste truly awful. Ilish Macher Dim Bhapa is a variation of famous Bengali recipe of Bhapa Ilish. Ilish cooked in yogurt. Ingredients needed. It takes 5-6 minutes to cook and 15-20 minutes for preparing the dish. We are using the nora from our shil-nora (sil-batta or Indian flat mortar and pestle). Required fields are marked *. Soak the mustard and poppy seeds in water for 15 minutes. Cook time: 20 mins. Great work sir looking forward to many more delicacies, Your email address will not be published. We will be using a good amount of oil and mustard paste because this is a very pungent dish slightly mellowed by the curd. Grinding green chillies with the mustard ensures that it doesn’t turn bitter. Mix all of them well. 2.Strain the curd using a muslin or a soft cotton cloth. In this preparation, Hilsa fish pieces are steamed in Yogurt-Mustard sauce with some green Chillies and Mustard oil. Doi Ilish how my Ma Cooks. Today we will learn famous traditional Bengali fish recipe Ilish Bhapa or Bhapa Ilish. 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. 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. Doi Ilish bhapa is a steamed Ilish curry with pungent mustard paste, mustard oil and yogurt. That option is not here anymore sadly. Hey, this is Olive. Now take a stainless steel tiffin box … Now take a bowl and mix mastered paste, 2-3 tbsp mastered oil and salt. 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. This … She gladly passed on the recipe to Madhushree. Easy to cook and Served with steamed basmati rice. Bangladeshi Food Bengali Food Seafood Recipes My Recipes Cooking Recipes Thai Recipes Indian Fish Recipes Vegetable Curry Fish Curry This Sorshe Ilish recipe is the easiest and the simplest way to relish season’s fresh Hilsa. Garnish with the burfi and some ground pistachios, with a … Cook on low heat for 20 mins. Preparation: Marinate the fish pieces with yogurt, red chili, onion paste, salt, ginger, garlic, peanut-fried onion paste, mawa, cumin paste and sugar. of Salt and leave fish chunks for 10 minutes. It is one of the best Bengali Recipe in Bengali Cuisine. Marinate the fish with turmeric powder and salt. 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). 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. At every stroke make sure to paste a little bit of the chillies. Do not confuse bhapa doi with mishti doi. Doi ilish bhaape is a Bengali Ilish curry where the fish is steamed in a yogurt, mustard sauce and mustard oil sauce. It is equally important also to not buy hilsa during the breeding season (especially October to November, but even better, until March). They are both very different. Easy to cook, serve hot with steamed rice. Mix well. Instead put the mustard in a strainer and wash it under running water. Layer with toffee crumb, dots of jelly and coulis, then top with a shard of tuille and some basil leaves and pomegranate seeds. curds and cornflour in a bowl and whisk well till no lumps remain Transfer to a serving dish and garnish with fried onion and roasted cashews. Procedure for preparing Doi Illish Recipe Clean the Hilsa fish pieces and keep aside. Hilsa fish can be cook in different ways. Use your hands to make sure every part of the fish, including its cavities, is well coated. Now add the fish and rub the marinade all over. Ilish bhapa in oven recipe by Sangeeta Basak at BetterButter Equipment. Slit four more green chillies and place them on the ilish pieces. Transfer this paste to a steel tiffin box. Add the mustard paste along with salt, turmeric, sugar and mustard oil. Tiffin Box wide enough to hold the fish pieces and mustard marinade. They are both very different. 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. https://www.archanaskitchen.com/bhapa-ilish-recipe-steamed-hilsa Once the water has come to a boil, place the tiffin on the stand. Till date, whenever Madhushree cooks it, she makes it a point … You can garnish the dessert with various chopped nuts or fruits or even top it with saffron. It is the amalgamation of Hilsa fish roe, Mustard paste, Yogurt, green Chillies with some Mustard oil. This would make a nice presentation baked in individual ramekins. If we go back another 50 years, I have a little anecdote from my parents. 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). I have seen a lot of people struggling to set curd at home. https://kitchenofdebjani.com/2012/09/bhapa-ilish-steamed-hilsa Even you may try some of other fish recipes from my blog post. The season of Ilish is finally here, possibly after ages. Ilish has been my favorite fish since childhood and I don’t think it’s any exception. Do not confuse bhapa doi with mishti doi. Whereas bhapa doi, literally … Catching of hilsa before the spawning stage is detrimental to the progression of the next generation. Served in: 30 mins. Shorshe Bhapa Maach – Bengali Recipe of Steamed Salmon in Mustard Paste. Whereas bhapa doi, literally means, steamed yogurt. 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. Mixie. Preparation Bowls and Spoon. Ilish Khichuri. Grind these to a fine paste. Popular Bengali Ilish Fish recipes- Bhapa Ilish Recipe. 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. For shil-nora, you don’t really need to soak the mustard. 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. Doi Ilish Bhapa is an age-old Bengali delicacy where Hilsa pieces cooked in a divine Mustard-Yogurt gravy. This is my personal view, a must-try ilish macher recipe for all the illish maach lovers. 5. This is the best way to ensure that you don’t end up with a bitter mustard paste. 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