Ilish is one of the most loved Bong food. As I mentioned in my previous post (http://www.bongcook.com/2011/11/ilisher-hilsa-patla-jhol.html) there is a lot of stories and nostalgia behind it.
The hardest part of eating ilish is their bones. You have to fight with them to get the delicious flavor of the queen of all fishes. My lil one calls it “english fish” for whatever reason. The bong gene is evident in the way she eats it even though she had no “formal” training in taming the bones.
One of the most famous Ilish cooking style is the bhape. Ilish bhape can only be enjoyed with steaming hot white rice and doesn't really need any other accompaniments.
Today I am sharing with you my mom's recipe of ilish bhape which has been perfected over generations in Kitchens around the Ganges delta region in Bangladesh.
Please also checkout the video recipe on my youtube channel by clicking this link or on the play button below.
Ingredients
- Ilish Slices - 5/6 pieces
- Mustard seeds - 3tb spoon
- Freshly grated coconut - 4 tbsp
- green chilies - 8/10
- Mustard oil - 4 tbsp
- Turmeric powder - 2 tea spoon
- Salt
Procedure (using pressure cooker)
- Make a fine paste of mustard seeds, grated coconut 3-4 green chilies and salt. Add very little water.
- Take a pressure cooker safe bowl (like a steel tiffin box) and smear it’s inside with little mustard oil
- Arrange the fish pieces in a single layer and pour mustard paste over it so that it covers all the fish pieces
- Add the rest of the green chilies and mustard oil over it. Close the box.
- Place the box inside a pressure cooker. Pour water around the box.
- Close the pressure cooker and then cook it for 2-3 whistles.
Procedure of making in a Microwave Oven Or Traditional Oven
- Take a microwave/oven safe bowl and arrange the fish pieces in a single layer. Pour the mustard paste over it, so that it covers the fish pieces. Add the green chilies and mustard oil over it.
- Cover the bowl with a microwave safe cover or cling film and cook it for 6-8 mins.
- In case you are using a traditional electric oven, cover the bowl with aluminum foil and bake it for 25-30 mins at 375F
4 comments:
Greaat blog you have here
Such a beautifully written post—really captures the nostalgia and emotion around ilish, not just the recipe. Food stories like this always remind me how deeply culture and memories are woven together, much like in films where a single dish can represent family, home, or identity. I often come across similar storytelling moments while reading movie breakdowns on
Ibomma films and TV Shows, where food scenes quietly carry powerful meaning.
Loved reading this—made me crave hot rice and ilish patla jhol instantly.
Beautifully written and so nostalgic—Hilsa really is the queen of fish, and the simplicity of Patla Jhol and Bhape brings out its true flavor. I loved the cultural touches and childhood memories woven into the recipe; it makes the dish feel even more special. I often enjoy relaxing with traditional food stories like this alongside casual entertainment on online streaming platforms—nothing beats good food content paired with a cozy watch. Thanks for sharing such an authentic Bong classic!
Post a Comment