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Lau Patay Ilish Bhapa (Hilsa steamed in Bottlegourd leaves)
Pristine ilish. A smear of mustard. A drizzle of mango pickle oil. Some fiendish green chillies for the heat. Steamed to perfection.
Prep Time
10minutes
Cook Time
12-15minutes
Prep Time
10minutes
Cook Time
12-15minutes
Instructions
  1. Soak the bottlegourd leaves in hot salted water for 10-15 odd minutes. Shake off excess water, keep aside.
  2. Soak the yellow mustard seeds and black mustard seeds in warm water for 15 odd minutes.
  3. Drain the water. Make a smooth paste with 3-4 green chillies, a pinch of turmeric powder and a couple of grains of rice, keep aside.
  4. Add the mustard paste, turmeric powder, mango pickle oil, mustard oil and the remaining green chilies to a bowl. Give it a hearty mix.
  5. Gently place the fish steaks in the bowl, sprinkle in the salt, give it another loving mix. Keep aside for 10-15 minutes.
  6. Arrange the bottlegourd leaves as shown in the picture, place one hilsa steak on the leaves, top with a little marinade.
  7. Wrap from all four sides to make a parcel, secure with twine. Repeat for each of the remaining fish steaks.
  8. Steam the bottlegourd wrapped ilish in a steamer for 15 odd minutes.
  9. Serve hot.
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