Serves: 4

Cooking time (approx.): 25 minutes

Style: Indian Non-Vegetarian (Parsi)
Grind to a fine paste:
800 gram(s) pomfret fillets cleaned and washed 1 cup(s) grated coconut
1 cup(s) chopped coriander leaves
4 tablespoon(s) lemon juice
6 green chillies
salt to taste
1 tablespoon(s) coriander seeds
banana leaves to wrap each fillet
4 teaspoon(s) cumin seeds
2 tablespoon(s) chopped garlic
2 tablespoon(s) lemon juice
salt to taste
lemon slices to garnish

1. Make horizontal slits in the fish fillets to create pockets. Rub the fish fillets with some
salt and lemon juice. Keep aside for at least 30 minutes.
2. Apply the green paste to the fish fillets and marinate them for at least 15 minutes. Place
each marinated fish fillet on a banana leaf (or a portion of the leaf) along with a little of
the marinade spread on both the sides. Wrap each piece separately. Arrange the fish
packets in a steamer and steam for about 25 minutes.
3. At serving time, unwrap each fish fillet and arrange on a platter. Garnish with lemon
slices.
TIPS:

The fish traditionally used in this recipe is pomfret.

Traditionally the fish is steamed in a banana leaf which gives it all the flavor. However, if
the banana leaf is not available, aluminum foil can be used instead.

Serve hot with: steamed rice accompanied with a tall glass of chilled Appetizing Kokum in
Yoghurt (Quick Sol Kadi)
0

Ingredients
1 pomfret, cleaned and cut into neat slices
2 green onions, minced
1 tbsp soya sauce

1 tbsp brandy
3 flakes garlic, crushed
1/2 inch piece ginger, crushed
Salt and pepper to taste
Method
1. Mix all the above ingredients together and place in a dish.
2. Steam till tender.
3. Heat 3 tbsp oil and pour over the fish.
4. Serve with boiled rice
Ingredients
1 pomfret, cleaned and cut into neat slices
2 green onions, minced
1 tbsp soya sauce
1 tbsp brandy
3 flakes garlic, crushed
1/2 inch piece ginger, crushed
Salt and pepper to taste
Method
1. Mix all the above ingredients together and place in a dish.
2. Steam till tender.
3. Heat 3 tbsp oil and pour over the fish.
4. Serve with boiled rice

Indian Fish Recipe: Steamed Hilsa or Bhapa Ilish

Posted on July 15, 2011 by Nayan Mandal

Steamed Hilsa or Bhapa Ilish is a popular dish in both sides of Bengal West Bengal
and Bangladesh, which was formerly known as East Bengal and was part of India.
Whereas most other fishes are fried and then cooked in the eastern part of India and in
Bangladesh, Hilsa is best tasted when steamed with mustard paste and served hot.
Ingredients:
500g Hilsa fish
1 tablespoon mustard seeds
2-3 hot green chilies for mustard paste and 3-4 green chilies to add in whole with
steamed Hilsa

 1 teaspoon mustard oil

1 teaspoon poppy seeds
Salt to taste
1 teaspoon turmeric powder
1 bunch of coriander leaves
Water
Method: Clean and wash the Hilsa fish. Cut it into five or six pieces. Grind 1 tablespoon
mustard seeds, 1 teaspoon poppy seeds, and 2-3 green chilies together and make a thick
paste. Alternatively, these ingredients can be grinded separately and then mixed
together later. Add cup of water, 1 teaspoon mustard oil, 1 tablespoon turmeric
powder, and some salt to taste with the thick mustard and poppy paste made earlier.
Mix them well. Get a metal tiffin box, place the Hilsa fish pieces in a single layer inside it
and then add the mustard and spice paste made earlier and mix gently. Slit open 3-4
green chilies and put them in the tiffin box along with the fishes. Close the tiffin box and
keep the lid tight. Get a bigger container and add some water in it. Keep the tiffin box
inside the container and make sure that it remains half submerged in water till the
cooking is over. Cover the container with a lid and boil the water in low heat for about
20 minutes. Occasionally, water may be added in the bigger container to make sure that
the tiffin box remains half submerged till the end. Take out the Tiffin box and open the
lid. Add some chopped coriander leaves on top of the fishes. Serve hot.