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BENGALI BHAPA MACH (STEAMED FISH IN SPICY MUSTARD SAUCE) taste of tradition Recipe

Recipe By Swati Ganguly Chatterjee
Bhapa Mach means steamed fish . In this authentic dish, the fish is steamed in a spicy paste of mustard, poppy seeds, curd and green chillies. Mustard oil is used for an authentic taste and flavor. Traditionally Ilish/Hilsa fish is steam cooked in a tangy mustard sauce. Recipe video link👇👇 https://youtu.be/BDO-lwplNVg
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BENGALI BHAPA MACH (STEAMED FISH IN SPICY MUSTARD SAUCE) taste of tradition
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Ingredients for BENGALI BHAPA MACH (STEAMED FISH IN SPICY MUSTARD SAUCE) taste of tradition Recipe

  • 0-0.33 pieces • Rohu fish
  • 1.33 tbsp • unsweetened yogurt (sour curd or tok doi)
  • 11 tbsp • black mustard seeds (soaked in lukewarm water for atleast minutes)
  • 10.67 tbsp • poppy seeds (also known as posto dana and soaked in water for atleast minutes)
  • 0-1.33 nos • green chillies
  • 0.33 tsp • turmeric powder
  • 0.17 tsp • red chilli powder
  • 1.33 tbsp • mustard oil
  • As required • Salt & sugar as per taste

Directions: Bengali Bhapa Mach (steamed Fish In Spicy Mustard Sauce) Taste Of Tradition Recipe

  • STEP 1.Wash and clean the fish pieces in cold water. Pat it dry with a kitchen towel. Drizzle some mustard oil over the fish pieces and rub them with a little salt and 1/2 tsp turmeric so that the fish is coated well on both sides. Keep it aside for 10 minutes.
  • STEP 2.• Drain the black mustard seeds and the poppy seeds. Grind them in a mixer/blender along with 3-4 green chilies , using  very little water.
  • STEP 3.• The mustard and poppy seeds should be grind to a fine paste else the curry taste will become bitter. So grind it to smooth paste even if it takes 5-10 minutes. Keep this paste aside.
  • STEP 4.• In a bowl, add mustard seeds and poppy seeds paste, turmeric, red chilli powder, salt and sugar as per taste,whisked curd, 3 tbsp mustard oil. Mix it properly. Add around 1 cup water to the above prepared paste and mix well so that there are no lumps. This mustard curry paste is now ready to be used.
  • STEP 5.• Bhapa Mach can be prepared in pressure cooker, rice cooker, double boiler or in oven.
  • STEP 6.• Fill the kadai with water and bring it to a boil with the lid covered. This might take 10 minutes.
  • STEP 7.• Now take a tiffin box add previously prepared mustard-poppy seeds paste and curd mixture, marinated fish and 1.5 cup of water, mix it well.
  • STEP 8.• Pour 1-2 tbsp of mustard oil on the top and 3-4 green chillies.
  • STEP 9.Cover it with a lid and put this box in a kadai with boiling hot water,
  • STEP 10.cover it and steam it for 20-25 minutes on medium to high flame.
  • STEP 11.• Remove from the steamer and serve it with steaming hot rice.
  • STEP 12.Vedio link👇👇👇 https://youtu.be/BDO-lwplNVg
Nutrition
value
866
calories per serving
28 g Fat45 g Protein97 g Carbs93 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    45g
  • Carbs
    97g
  • Fiber
    93g

MacroNutrients

  • Carbs
    97g
  • Protein
    45g
  • Fiber
    93g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    1303mg
  • Iron
    36mg
  • Vitamin A
    668mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    552mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    2mg
  • Copper
    3mcg
  • Magnesium
    761mg
  • Manganese
    6mg
  • Phosphorus
    1031mg
  • Selenium
    41mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Swati Ganguly Chatterjee