Doi Ilish Bhapa/Steamed Hilsa in Mustard-Yogurt Gravy

A traditional Bengali way of Cooking Hilsa fish in a Mustard-Yogurt gravy.

Doi Ilish Bhapa
Doi Ilish Bhapa

Doi Ilish Bhapa/ Steamed Hilsa in mustard-yogurt gravy


  • Ilish/Hilsa Fish- 8 pieces
  • Mustard paste- 4 tbsp (you can mix yellow & black mustard seeds in equal proportion, if you want you can use only yellow mustard seeds or black mustard seeds for the paste also. Don’t forget to add few green chilies when you are making the paste)
  • Fresh Yogurt- 200gm (I use 3/4 of it)
  • Mustard oil
  • Nigella seeds/Kalonji/Kalojinre- 1/2 tsp
  • Turmeric powder
  • Salt
  • Few slit green chilies


1. In a bowl add mustard paste, 2 tsp mustard oil, 1 tsp turmeric powder, salt (as per taste), nigella seeds. Mix well and keep it aside. Now beat the yogurt till smooth and mix it with the mustard mixture.

2. Now take a container which is well fitted in your pressure-cooker. Arrange the freshly washed fish pieces in the box, pour the paste over it, add some water as per your requirement of the gravy (I used 1/4 cup ) and spread 4-5 tbsp of mustard oil. Close the container tightly.

3. Place the container inside the pressure-cooker and pour some water inside of the cooker (the water level should be half of the container). Close the lid. Start heating on medium flame. After two whistles turn off the flame. Wait until the steam inside gets dissipate.

Doi Ilish before cooking
Doi Ilish before cooking

4. Bring out the container carefully and open it. Your ‘Doi Ilish Bhapa’ is ready to eat, enjoy this with steamed rice.


You can cook ‘Doi Ilish’ in a deep frying pan/kadai too. Just put everything in a kadai with lid on. Cook on low flame for 15 minutes. Remove from heat, serve hot.

Doi Ilish Bhapa/Steamed Hilsa in Mustard-Yogurt Gravy
Doi Ilish Bhapa/Steamed Hilsa in Mustard-Yogurt Gravy




  1. mmm looks delicious for dinner 🙂

  2. arunakar mandal

    that’s definitely fantabulous…the preparation method with picture is realy helpfull. ………thanks a lot…

  3. When you say mustard paste, do you mean kasundi? Or a regular off-the-shelf mustard?
    If kasundi, is it easy to make at home?


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