Ilish Bhapa Jeera bata diye by foodieshut

Bhapa Ilish Jira bata diye


  • 5 Hilsa pieces ( 60 gm piece )
  • 1 ½ tbsp Cumin seeds ( 15 gm ) or 2 tbsp Cumin powder
  • 4-5 Green Chillies
  • 1 tsp Turmeric powder
  • Salt to taste
  • ¼ tsp Sugar
  • 2 tbsp Mustard Oil
  1. First, In a bowl, add cumin seed, salt and warm water.
  2. Give a stir to dilute salt, then soak the cumin seed at least for 30 minutes.
  3. Next, transfer soaked cumin seed in a grinder jar.
  4. Add 2-3 green chillies, put the lid on and grind them to make a smooth paste!
  5. Next take a metal tiffin box with a tight lid, like me, if you don’t have metal tiffin box then use a cake pan,  and transfer the cumin, green chilli paste, add in turmeric powder, salt and mustard oil.
  6. I like to add a little bit of sugar to balance the taste! You can skip the step if you enjoy the pungent flavour.
  7. Stir the spice mix; then I will add the fish pieces. Make sure the spices well coated on both sides.
  8. Add about a 1/4 cup of water; you can add less water if you enjoy almost dry curry!
  9. Add a couple of slit green chillies.
  10. Cover the pan with foil; I like to wrap the pan twice to secure that the steam cannot escape!
  11. Let the fish marinate for 10- 15 minutes, then start steaming.
  12. Next, take a full cooking pot with a lid.
  13. Pour boiling water.
  14. Place the pan, cover with the lid.
  15. Over high heat cook for 5-6 minutes, you will see steam on the lid, then reduce heat to medium-low, cook for 15 minutes.
  16. Turn off the heat, wait for 10 minutes.
Enjoy with steamed Basmati Rice!

Recipe by: Shyamali Sinha

Bhoger Khichuri - recipe by Foodie's Hut

Bhoger Khichuri

Kolkata styled Chicken Biryani - recipe by Foodie's Ht

Kolkata styled Chicken Biryani

Langcha recipe by Foodie's Hut


Fried Chicken fingers - recipe by Foodie's Hut

Fried Chicken fingers

Posted in Recipe.