Bhapa Ilish for Boishakh: Hilsa Steamed in Banana Leaf with Mustard

For many households in Bangladesh, Pohela Boishakh, the Bengali New Year, means hilsa. On 13 April 2026, the day before the festival, the lifestyle desk of Jagonews24 published a simple home recipe for bhapa ilish, hilsa steamed in banana leaf. The method is to coat the fish in mustard and coconut paste, wrap it in a leaf and steam it. It needs few ingredients and little time.

According to Banglapedia, the hilsa, Tenualosa ilisha, known locally as ilish, is the national fish of Bangladesh. It lives in the sea and runs up rivers to breed, and is found in the Padma, Jamuna, Meghna, Karnafully and other coastal rivers. A large hilsa weighs about 2.5 kg.

Bangladesh marks Pohela Boishakh on 14 April as a public holiday, and Banglapedia notes that special foods are prepared on the day to entertain guests. Eating panta bhat, rice soaked overnight in water, with fried hilsa has become a familiar part of the day, though many argue it is a recent trend rather than an old tradition. Hilsa cooked with mustard, shorshe ilish, is a well-known dish across the Bengal region; bhapa ilish is its steamed form.

• Pieces of hilsa
• Mustard paste
• Coconut paste
• Chilli powder and turmeric powder
• Salt
• Mustard oil
• Chopped onion
• Green chillies, slit
• Banana leaves and thread for tying

The original recipe gives no quantities, so adjust the spices to the amount of fish and to taste.

• Wash the hilsa well and drain off the water.
• In a bowl, mix the mustard paste, coconut paste, chilli powder, turmeric powder, salt, mustard oil and chopped onion.
• Coat the fish in the mix and leave it for 10 to 15 minutes so the spices soak in.
• Warm the banana leaves lightly over a low flame; this softens them so they do not tear when folded.
• Put one or two pieces of fish with some of the spice mix on each piece of leaf, and top with two or three slit green chillies and a little mustard oil.
• Fold the leaf well and tie it with thread.
• Pour water into a pan or steamer, set a stand over it, arrange the parcels on the stand and cover.
• Steam over a medium flame for 20 minutes, then turn off the heat and leave covered for another 5 minutes.
• Serve with hot rice.

The US Food and Drug Administration (FDA) advises that fresh fish should smell fresh and mild, not fishy, sour or like ammonia. The eyes should be clear and shiny, the gills red with no odour and the flesh firm, springing back when pressed. Fish to be cooked within two days of purchase should be kept in a clean refrigerator at 40°F or below; otherwise it should be frozen.

The FDA says most seafood should be cooked to an internal temperature of 145°F. Without a thermometer, check that the flesh separates easily with a fork. Opening one parcel after steaming and testing it this way shows whether the fish is done.

Photo: Ananya Mohanta / Wikimedia Commons (CC BY-SA 4.0)

Sources: Jagonews24, Banglapedia (Hilsa; Pahela Baishakh), Wikipedia (Pohela Boishakh; Shorshe ilish), US Food and Drug Administration (FDA)