Bhapa Mach

Bhapa Mach refers to a dish of fish or vegetables, steamed with spices. Steamed fish is a traditional Bengali delicacy where Ilish /Hilsha Or Bhetki is steam cooked in a tangy mustard sauce.

After experiencing terrible heat for the last few days, today the wind is whistling outside, the sky dark and looming with a streak of lightning flashes once in a while. The stage is set for the rain. The wind, the rain, the thunder and the lightning … all dance in perfect sync. And I watch outside like a curious child waiting for an answer.

Bhapa Mach

As I sit to pen down this recipe which I learnt a long time ago from my old Bengali neighbor who was a fabulous cook herself. Memories come flooding, how she makes me understand  this recipe in her characteristic motherly way. Wish I could meet her now to tell her how grateful I am for this as I don’t know where she is now.

Bhapa Mach

Bhapa Mach refers to a dish of fish or vegetables, steamed with spices. Steamed fish is a traditional Bengali delicacy where Ilish /Hilsha Or Bhetki is steam cooked in a tangy mustard sauce. Mustard oil is used for an authentic taste and flavour. It is best enjoyed with hot steamed rice.But I have made this dish using Rohu, which is a freshwater fish as my son is averse to eating hilsa for its numerous bones. I still remember her advice to saute the fish lightly in oil before steaming it , when we use fresh water fishes such as Rohu or Katla.

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Bhapa Mach- Steamed Fish in Mustard sauce
 After experiencing terrible heat for the last few days, today the wind is whistling outside, the sky dark and looming with a streak of lightning flashes once in a while. The stage is set for the rain. The wind, the rain, the thunder and the lightning ... all dance in perfect sync. And I watch outside like a curious child waiting for an answer.
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Cuisine bengali
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Cuisine bengali
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 4 pieces Rohu Fish
  2. 2 tbsp Mustard Oil (for frying fish) + 1 tsp
  3. 1 tbsp. Black Mustard seeds
  4. 1 tbsp Yellow Mustard seeds
  5. 1 tbsp.Poppy seeds
  6. 4 nos Green chillies
  7. 1/2 tomato thinly sliced
  8. 2 tbsp Curd/yoghurt
  9. Salt to taste
  10. Fresh Coriander leaves, chopped
  11. Let's Learn How to make this recipe:
  12. Marinate the rohu pieces with turmeric and salt for half an hour.
  13. Meanwhile soak the black, yellow mustard and the poppy seed in a little water for about 30 minutes. After 30 minutes grind the soaked mustard and poppy seed along with 1 green chili and a little salt to a fine paste.
  14. Fry the fish in hot mustard oil. Make sure you do not deep fry the fish. The fish should just be fried lightly to get rid of the rawness.
  15. In a bowl, take yoghurt, above prepared paste , salt to taste. Mix together and keep aside.
  16. First take a steel tiffin box or any steel vessel with tight-fitting lidin a single layer (not one on top of the other). Place the fish pieces as well as the gravy in this vessel and drizzle a little mustard oil over the bowl. Drop 1-2 slitted green chillies and thinly sliced tomatoes. Sprinkle some chopped coriander leaves. close the lid tightly and steam it for 10-15 minutes.
  17. Alternatively you may even bake in the fish in a preheated oven at 200 degrees C for about 15-18 minutes.
  18. Remove from the steamer (or oven if used) and serve with steaming hot rice.
Recipe Notes

 

 

 

 

 

2 thoughts on “Bhapa Mach- Steamed Fish in Mustard sauce”

  1. This recipe is really awesome and so simply described. I am going to prepare it very soon. The pictures are lovely as always dear.

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