Purely Divine Chingri Bhapa and Shorshe Ilish

A sumptuous weekday lunch with Shorshe Ilish (Mustard Hilsa) and Chingri Bhapa (Steamed Prawn in mustard) with steamed rice.....benefits of working from home😋😊

Times have changed, but the Bong psyche has not changed at all, when it comes to their favorite fresh water fish. So the Bong, be it in Kolkata, in New Delhi or in London , Ilish is the all time favourite. The love for Ilish unites the Bongs across the world😊😊

We bongs love fish and rice and Hilsha being the king of fishes, reminds us always of Ma and our motherland. Hilsa is much more than a gastronomy for us. It is about identity, history and nostagia. It is about our motherland.

Recipe of Chingri Bhapa

Marinate prawns in turmeric and salt and keep aside for sometime.

Soak mustard seeds in water and bit of mustard oil and keep for about 15/20 mins. Add some salt to it .

Make a paste of mustard seeds.

Take yoghurt in a bowl, mix well with bit of turmeric, little salt, red chilli powder and then add the mustard paste with this and beat well.

You can also add some coconut paste to it as well, however I don’t use this.

Add 3 Tbsp mustard oil, slit green chillis and mix everything together with the marinated prawns.

Steam the prawns mixture in a close lid container dipped in boiling water in a pressure cooker or microwave.

Now try the Recipe of Shorshe Ilish (Hilsha in Mustard)

Marinate hilsha in turmeric and salt and keep aside for sometime.

Soak mustard seeds in water and bit of mustard oil and keep for about 15/20 mins. Add some salt and green chillis to it .

Make a paste of mustard seeds.

Add 3 Tbsp mustard oil in the pan, put slit green chillis and mix the mustard paste together with the marinated hilsha fish chunks.

Cook with the lid covered occasionally adding some oil if required till the fish is cooked nicely.

Hilsha is very soft and thus doesn’t require much cooking.

Serve Mustard Hilsha and smooth, creamy Steamed Prawn with warm rice for an absolutely heavenly treat.