A holiday means a slower pace and a little extra time for yourself and your family. Away from the rush of the working week, these hours seem to call for homely flavours and familiar smells. On just such a relaxed day, the aroma of bhapa ilish drifting from the kitchen instantly brings back a feeling every Bengali knows.

With pungent mustard, the bite of green chillies and soft hilsa, bhapa ilish is not just a dish but the most dependable attraction of a homely holiday meal. With plain white rice, its simple but matchless taste makes the midday break complete. Here is the recipe.

• Hilsa: 4 pieces
• Yellow mustard seeds: 3 teaspoons
• Black mustard seeds: 2 teaspoons
• Chilli powder as needed
• Turmeric powder: 1 teaspoon
• Salt to taste
• Mustard oil: 2 tablespoons
• Green chillies: 5

First grind the mustard well. Adding a little salt and a few green chillies while grinding keeps the mustard from turning bitter. Then rub the hilsa pieces with a little salt and turmeric and set them aside for a while.

In a wide bowl, combine the mustard paste, mustard oil, turmeric, salt and chilli powder. Add slit green chillies and mix the spices well. Put the seasoned hilsa into the spice mix and coat them gently by hand so that every piece is covered. Add a little water as needed and cover the bowl, sealing the top tightly with foil if possible. Leave it for 15 minutes so the fish soaks up the spices.

Meanwhile, heat water in a large karai. Before the water comes to the boil, set the bowl of fish in it. Keep the heat medium to slightly low, and make sure half of the bowl sits in the water.

Cover the bowl with a clean cloth so the steam does not escape, and steam for 15 to 20 minutes. After 20 minutes, open the lid and check whether oil has risen to the top. If it has, the bhapa ilish is ready. Stir gently and serve with hot rice.

Source: Jagonews24. First published in Bengali on The Agro News.