Recipe: 1

Shorshe Ilish Bhapa: (A Traditional Bangladeshi Delicacy)

Ingredients of Ilish Bhapa Recipe:

  1. Ilish mach / Hilsha fish (800 gm).
  2. Mustard seeds paste (3 tbsp) (2 tsp black mustard and 1 tsp white mustard seeds).
  3. Plain yogurt (2 tbsp)
  4. Onion slice (½ cup)
  5. Onion paste (2 tbsp)
  6. Ginger – Garlic paste (1 tsp)
  7. Turmeric powder (1 tsp).
  8. Red Chili powder (1/2 tsp).
  9. Silted green Chilli (3 pc) & whole 5 pc
  10. Salt (as per your taste).
  11. Sugar (1/2 tsp) (optional).
  12. Mustard oil (3 tbsp)
  13. Parsley / Coriander leave (Optional)
  14. Lemon zest 2/3 pc (Optional)
  15. Potato Slices (Optional)

Methods of Shorshe Ilish Bhapa:

Take a bowl add sliced onions, green chilli, turmeric and red chilli powder, salt and mix the mashala very well. Now add ginger –garlic paste, onion paste, plain yogurt, mustard seeds paste and mustard oil with this mixture. Mix all ingredients together and make thick masala paste.

Now take sliced Hilsha fish & potato, mix with the masala paste and keep the marination rest for 10 min. Take an air tight container.  Put Ilish/ Hilsha fishes in it. Then add ½ cup of water. Mix it very well. Add 3 tbsp mustard oil and green chillis in it. Add Lemon zest and Coriander leaves on top. Close the lid of the container. Put the container on a pan to steam. Add water in the pan. Steam it for 20 to 25 min in medium flame. After 25 min switch off the heat and keep it for cooling 5 to 10 min. Open the lid of the pan. Open the lid of the container. Shorshe Ilish Bhapa is ready.

Serve with steamed rice and enjoy the Traditional Authentic Bangladeshi Delicacy of National Fish ‘Shorshe Ilish Bhapa’

Recipe: 2

National Flower ‘Shapla Coconut Fry’:

Ingredients Required:

  1. Shapla – 2 bunch
  2. Coconut Shredded – 1 cup
  3. Green Chilli – 3/4 pc
  4. Red Chilli -4/5 pc
  5. Onion Slice – ½ cup
  6. Garlic slice -1 tsp
  7. Oil – 1 tbsp
  8. Salt to taste
  9. Fresh Coriander leaf – 2 tbsp


 Method of Cooking:

Slice the Shapla into pieces and separate the skin from it. Wash it and blanch it into boiling water, add ½ tsp salt and strain the water from it after soft boiling.

Now take a frying pan. Pour oil add onion, garlic, green chilli & red chilli into it.  After a min add strained Shapla and salt to it as required and fry them for 2 to 3 min. When it is cooked adds shredded coconut and slice coriander too.  Fry for 1 more min.

Now dish out the Shapla and garnish with more coconut on top and serve the ‘Shapla Coconut Fry’ with steamed rice and enjoy the authentic recipe in this season.


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