🍛 Ilish Macher Dim-er Bhapa Korma – Steamed Hilsa Roe in Rich Gravy 🐟🔥

A royal delicacy from Bengal, Ilish Macher Dim-er Bhapa Korma combines the velvety texture of Hilsa Roe (Ilish Macher Dim) with a rich, aromatic mustard-coconut gravy. This dish is slow-cooked using the “Bhapa” (steaming) method, ensuring a melt-in-the-mouth experience. If you’re a seafood lover, this dish is a must-try, especially during the Sundarban Hilsa Festival!

🛒 Ingredients

For the Bhapa (Steamed) Hilsa Roe:

✔ Hilsa Roe (Ilish Macher Dim) – 200g
✔ Turmeric Powder – ½ tsp
✔ Salt – ½ tsp
✔ Mustard Oil – 2 tbsp

For the Korma Gravy:

✔ Onion Paste – 2 tbsp
✔ Ginger Paste – 1 tsp
✔ Garlic Paste – 1 tsp
✔ Tomato Paste – 1 tbsp
✔ Mustard Seeds Paste – 2 tbsp
✔ Coconut Paste – 2 tbsp
✔ Poppy Seeds Paste (Posto) – 1 tbsp
✔ Yogurt (Beaten) – 2 tbsp
✔ Turmeric Powder – ½ tsp
✔ Red Chili Powder – 1 tsp
✔ Salt – To taste
✔ Sugar – ½ tsp (optional)
✔ Green Chilies (slit) – 3-4
✔ Mustard Oil – 3 tbsp
✔ Water – ½ cup

👩‍🍳 Cooking Process

1️⃣ Steaming the Hilsa Roe (Bhapa Method)

1️⃣ Clean the Hilsa Roe gently and pat dry.
2️⃣ Marinate with turmeric, salt, and 1 tbsp mustard oil, let it rest for 10 minutes.
3️⃣ Take a steel or earthen pot, place the marinated roe, drizzle a little mustard oil, and add 2-3 green chilies.
4️⃣ Cover tightly and steam it using a double boiler method (or pressure cook for 5 minutes without the whistle).
5️⃣ Once done, set aside.

2️⃣ Preparing the Korma Gravy

1️⃣ In a pan, heat 3 tbsp mustard oil until smoking, then lower the heat.
2️⃣ Add onion paste and sauté until golden brown.
3️⃣ Stir in ginger-garlic paste, cook until the raw smell disappears.
4️⃣ Add tomato paste and cook until oil separates.
5️⃣ Mix in turmeric, red chili powder, salt, and a pinch of sugar.
6️⃣ Pour in the mustard seed paste, coconut paste, poppy seed paste, and beaten yogurt, stir well.
7️⃣ Add ½ cup water, bring it to a boil, and let it thicken.

3️⃣ Final Touch – Infusing the Flavor

1️⃣ Gently place the steamed Hilsa Roe into the simmering gravy.
2️⃣ Let it cook for 2-3 minutes, allowing the flavors to blend beautifully.
3️⃣ Add slit green chilies and drizzle some mustard oil for a signature aroma.
4️⃣ Turn off the heat and let it rest for a minute before serving.

🍽️ Serving Suggestions

✅ Serve hot with steamed basmati rice or lightly spiced pulao for an authentic Bengali feast! 🍚✨

📌 Footnote:

This dish is one of the highlights of the Sundarban Hilsa Festival, also known as Sundarban Ilish Utsav. It’s the perfect opportunity to experience the best Hilsa (Ilish) dishes while exploring the serene beauty of the Sundarbans!

Bon Appétit! 🍴😋