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Not so young Fashion Graduate From National Institute of Fashion Technology (NIFT), Delhi, India. Aspiring journalist. Amongst other eclectic hobbies, she likes writing and has written several poems and articles over her school and college life and now for a living. She would someday like to be be a more popular writer than just on her blogs. 'Tis a lady of grand splendor, who waketh in my bed every morning while the sun beckons her towards night...

Sunday, August 25, 2013

Shorshe Ilish Bhapa


  • Hilsa (ilish) 4 – 6 pieces of a large fish 
  • Turmeric powder 1 teaspoon
  • Green chillies 2-3
  • Mustard oil 3 tablespoons
  • Yellow mustard seeds 1 tablespoon
  • Mustard seeds 1 tablespoon
  • Salt to taste


Soak the mustard seeds in very little water (just enough to soak) a pinch of salt and 1 whole green chilli for 3 to four hours.
Grind the soaked seeds, chilli into a smooth paste.
Wash the fish and sprinkle a pinch salt and the turmeric to it. Apply it on all sides.
In a pan that can fit into the pressure cooker. Lightly brush oil onto the pan
Apply the paste liberally on the fish from all sides.
Place the fish in the pan.
Adjust Salt.
Put rest of the paste on top and pour in 2 tablespoons of Mustard oil on top.
Place slit green chillis on top.
Cover with a lid.
Take a pressure cooker. Add three cups of water and place a ring in it. Place the pan on top.
Let it steam for 10 minutes.
Serve hot with steamed rice.

Pic Courtesy: kaberiskitchen.blogspot.com

This article was first published in zeenews.india.com
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