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Make the most of this monsoon with an easy ‘Ilish Bhapa’ recipe

Good news, you can prep beforehand and batch cook too

Published 26.07.23, 09:23 AM
Image courtesy: @Pooja Mitra

Super easy to assemble and tastes heavenly, this Ilish Bhapa recipe is something you have to try. Keep the ingredients assembled and things pre-prepped and put on steam while you are TLC-ing after logging out, or batch cook and enjoy for 2-3 days (keep in an airtight container and in the fridge, of course).


  • Hilsa fish: 8-10 pieces (try to exclude the head)
  • Grated coconut: 1 large cup
  • Poppy seeds: 6-7 tablespoons
  • Yellow mustard seeds: 1 tablespoon
  • Black mustard seeds: 2 tablespoons
  • Slit green chillies: 7-8
  • Salt: To taste
  • Sugar: To taste
  • Mustard oil: 6-7 tablespoons


  • Make a smooth paste with coconut, mustard seeds and poppy seeds with a pinch of salt and one green chilli
  • Take a large enough kadhai and pour some oil and grease well
  • Add the required amount of salt and sugar in the spice paste and check the seasoning
  • Place the fish pieces and add the spice paste. Mix well, coating each fish properly
  • Add the slit green chillies and some mustard oil too
  • Cover and cook on high flame for 4 minutes and on low flame for 15-20 minutes
  • Drizzle some more mustard oil and turn off the flame


  • If you are pre-prepping, marinate the fish with the spice paste and enough mustard oil and keep in the freezer

— Pooja Mitra

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