Bhapa Maach - Steamed Fish in Mustard Gravy

 

Bhapa Maach

Translated from Bengali to English:

Bhapa - Steamed

Maach - Fish

Most of my cooking is influenced by three sources. First of all, Mum and my siblings, the internet and cookbooks. Check the end of this blog for a link to the original source on the internet or from a cookbook. Modifications and adjustments are necessary, depending upon the quantities of ingredients available and how much spice is tolerated by those being catered to.

The inspiration video used 2 different kinds of fish and shrimp in this dish. I used 2 fillets of tilapia and steamed the fish in a rice cooker. The addition of raw mustard oil gives this fish the pungent flavour of mustard without all the hard work of soaking and blending mustard seeds.

This dish is best served with freshly steamed Basmati rice.

Ingredients

2 fillets of tilapia, cut into bite-sized pieces

1 large onion, sliced

1 large tomato, diced

6-8 cloves  garlic, minced

1/2 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/chili powder

1/2 tsp. salt or to taste

1 serrano pepper, minced

3 Tbsp. cilantro, minced

2 Tbsp. unsweetened desiccated coconut

1/2 cup mustard oil

Directions

1. Mix all ingredients, except fish pieces, by hand.
2. Add fish pieces and coat with mixed ingredients.
3. Line steaming basket with aluminum foil.
4. Pour fish mixture into foil and wrap foil around fish.
5. Place another sheet of foil over the bundle in steamer, folding edges over to seal.
6. Insert steaming basket into rice cooker filled with water and steam for 15 minutes.
7. Turn off rice cooker and cool sufficiently to handle.
8. Remove foil bundle from steaming basket and transfer to a dry skillet over medium heat
9. Cook for 10 minutes, remove and discard foil, transferring steamed fish to a serving dish.

Serve with freshly steamed Basmati rice.

Original Source: Mixed Fish Curry