Simple Bhapa Shorshe Maach or Steamed Fish in Mustard Sauce

 

Bhapa Shorshe Maach

The easiest way to prepare this dish is to use Colman's mustard powder instead of grinding mustard seeds that need to be soaked for a couple of hours. Any kind of fish can be used, but hilsa (ilish) and salmon steaks taste the best. The process is very simple. Fish pieces are combined with the mustard sauce and placed in a stainless steel tiffin box and steamed for 15 minutes. This dish is ideal for getting a meal on the table in under half an hour.

Ingredients

1 lb. fish pieces

1 onion, peeled and sliced

2 Tbsp. mustard oil

2 tsp. Colman's mustard powder

2 green chilies, slit

1/4 tsp. turmeric powder

1 tsp. paprika/Kashmiri mirch powder

1 tsp. salt or to taste

Directions

1. Combine all ingredients together and set aside for 15 minutes.
2. Place fish with gravy in a tiffin box or a container with a tight-fitting lid.
3. Place a steamer stand in a skillet and place the tiffin box on top of the stand.
4. Add water half-way up the tiffin box and bring water to a boil. 
5. Cover the skillet and boil the water for 15 minutes.
6. Remove from heat and cool before opening the lid of the tiffin box.
7. Serve with steamed long-grain rice.