Saturday, February 20, 2010

*Bhapa Pomfret(Steamed pomfret fish with mustard )

This dish is originally made with Hilsa fish and is a truly authentic Bengali dish and very close to all Bengali's heart.I'm not bengali but I have always lived in a multi cultural environment which let me try dishes from different places and pick my own choice.I love to try out new things in my kitchen always.Other wise life would be so boring.It adds a hint of spice to our life.As here in Toronto,I couldn't find Hilsa I tried this recipe with pomfret.I usually make pomfret with mustard sauce(curry style) but last week end I wanted a change and after hearing from my cousin that his wife makes awesome bhapa hilsa,I was even more inclined to make this dish.

So here goes the recipe......


1.1 pomfret( I used 1-1.5lb size)

2.2 Pinch of Turmeric

3.2 tb sp Black mustard powder

4.1 tbsp white mustard powder(if you don't have white then you can just use black mustard powder,traditionally they use mustard paste.But I replaced it with powder as it is easy to get and use here in Toronto)

5.2 tb sp fresh grated coconut

6.4 green chillies(or as hot as you want)


8.1 tsp mustard oil(Mustard oil has a distinct flavour which goes very well in this dish),if you don't have you can manage with vegetable oil too.


1.Wash the fish well and rub salt and turmeric.keep it aside for 30 minutes.

2.In a blender blend the coconut,green chillies,both types of mustard powders with very little water.So that the texture remains like a paste(not very runny)

3.Spread the fish in a box(I used the round baking dish) in a single layer.

4.Mix a pinch of turmeric in the coconut,mustard,chilly paste and pour over the fish so that the fish is coated well with the paste.

5.Pour 1 tsp of mustard oil on the fish and paste.

6.Now fill the pressure cooker with 1.5 inch depth water(make sure your fish box is taller than water level) and place the fish box inside the cooker.

7.Close the cooker with the whistle on top and cook for 2-3 whistles which may take around 30-35 minutes.

And it is done,,serve with steamed rice and it is a true smell of being at home away from home.I made it with bringal fry and some salad.Weekend lunches are all about relishing memories back home and relax.

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