Being a Bengalee I can even smell this....love you Varun Sir...this is the recipe for which we the "বাঙালি" or the Bongs keep waiting for...for us monsoon is not the rainy season it's the season of Hilsa or "ইলিশের মরসুম"...💙💙💙
In my childhood days, when life has no worries n beautiful, my mom on a rainy day will ask Dad to bring Hilsa. That day will be a celebration at home, i am eagerly roaming in the house to see Hilsa coming to home in the 1st rainy season. Those days people will eat only seasonal things. Not before not after. Dad comes home with the whole Hilsa, a jute rope tied under it's gills in the head n the whole fish is hanging from his hand.. Oh what a beautiful scene that used to be.. The queen of rivers , shining in her glory.. 1st Hilsa will be worshipped n welcomed in the house with sindur ( vermilion) n turmeric.. Then mom cleans the fish n it used to be 1.5 kg to 2kg or sometimes little bigger..if there is eggs inside then double the fun.. I cannot concentrate on studies, rain is constantly pouring outside, frogs are croaking..few completely drenched crows are hanging on the electric fences..they don't have strength to fly no more..dad n Granddad will ask for second round of Darjeeling tea...the whole house will be worshipped by the fragrance of that exquisite tea.. Me n sis no mood to studies will hover around the kitchen to see what mom is doing with the fish.. Gently, delicately she will clean the fish..wash under water..the kitchen will start having the fragrance...the cleaning bowls will have the fragrance n oil from the fish.. Then comes the Man kochu pata or Amrito man kochu pata or Elephant ear yam leaves.. Washed cleaned kept aside..soaked mustard are on the grinding stone with shining ,thin fresh green chilli, some fresh coconut n POSTO...offcourse.. Slowly my ma started grinding them, I can still see her hand, her bangles clinging together n creating the most beautiful memory n sound in my life ...while she doing it, I used to hug her from back n try to bother her..a free ride on her back while she is grinding the ingredients.. Soon the paste will be ready, n kochu pata are laid out ...ma carefully put each fishes in the semi tight paste n soaked them for some times.in the mean time dad will appear for request of another cup of tea..n help her to fry the eggs n oils of fish...oh that aroma will fill the house..outside rain is pouring heavy to her wish, the water started logging..sister made some paper boats but today I am not going with her to set the sail..I am going to around rannaghor or kitchen.. Soaked n pasted fish pieces when placed on the leaves, with generously added mustard oil n green chillies on top..ma then wrapped those leaves n tie then with white strings..n make few leaf packets. Little me, wondering how the fish will be cooked? No fry, no oil in kadai..asking questions to her n she only smiles away n asked me to watch.. It's like a scientist in her laboratories, she carefully checks the boiling rice..she then drains the rice..n in the last step after draining, she quickly scoops the rice aside n made some place inside "haari" or haandi of rice , n places those leaf packets in the rice n covers them quickly.. I am surprised n asking her whether they will be cooked? Her turmeric n cooking scented hand mashes my hairs n softly said , "oh boy, have some patience , you will see"... Afternoon lunch will be sumptuous n beautiful...Hilsa leaves a fragrance in your hand, plates..u won't want to loose that ever. Ma will give all the primes cuts to me, sis dad n grand dad..then I will give one back to her plate...she will always insist she is no hungry as he or she cooks will not be very hungry.. Ma left me this year June in prolonged Alzheimer's n gone my all memories..life goes on...I am also waiting one day to meet her n live those sweet old days again....
Wow - beautiful narration. My Dad was from Kolkata. Our family had a business of supplying groceries, etc. to the tea plantation owners. My grandmother was fond of music and he used to say that at some musical get- togethers the famous Saigal too visited their home. Dad studied at St. Martiner and later joined the Army. Fought in wars against Pakistan, China, liberation of Bangladesh and Goa. Always spoke highly of Kolkata. He passed away this year - in July.
@@getcurried thank you all who appreciated the write up and liked it or read it. It was tribute to my mother who was a teacher of Mathematics but end was not very good for her on prolonged Alzheimer's disease. I am still trying to cope up with my loss, as i am far away from Kolkata and couldn't visit her for her last rights as earlier COVID restrictions. @"Get Curried" team always keep me engaged. I like to cook myself so this is a great relief and i often seek solace in kitchen alone with some receipes. I also like to generate a awareness on mental health , dementia, Alzheimer's , Schizophrenia kind of illness. We need to identify them early and please please don't keep it aside and make it a taboo. Mental illness is just another type like cancer or COVID, by the time we all agree to visit the psychologist or Neuro doctors it is too late. Please take a good notice with your elderly people and check for signs of dementia.. For my mother it started with cannot differentiate between salt n sugar, forgetting keys or imp documents, cannot remember the names but can recognize the face, bank signature difference...all small cues but we failed to understand and the end was very painful for everyone...the person who suffered and more to us who were caregivers. Everyday we lost her bits by bits as she slowly slipping out of our hands.
After watching this video, I ordered hilsa online. Waiting to use this recipe tomorrow. Being a Nepali who was brought up in suburban Calcutta, I was moulded by Bangla culture, and food was an integral part of my cultural assimilation. Today, I told two of my Bengali colleagues about making bhapa ilish kalke. It was overwhelming to see them being a part of my happiness. Aamra onek emotional hoyechilam. Living in Bangalore away from home, we connected over our beloved ilish. While typing this out, I am imaging digging into my scrumptious lunch of bhapa ilish, gobhindo bhog chal (I ordered this as well), and jhuri alu. Mukhe jol bhore gyache. Thank you for this lovely recipe. Calcutta will always be my home and Bengali food will always be my soul food.
Varun, this is prepared in and to perfection . This is one of our favourite food , we used to gather as a huge family kids on one side and the elders on the other and this was one of the piece de résistance that was prepared by my grand mom and was placed on the table for all… you brought back good ol memories with this video. And it’s time to make this since it’s been long …
I have seen many bengali signature recipes in various renowned channels, but by far whenever you made a Bengali signature cuisine, you made it the most authentic way! I am and was always super impressed by your culinary skills and dedication towards food and now after watching you make these heart warming most beloved Bengali dishes, I am so so proud of you! You are truly great! Thank you for sharing this very own Bengali recipe with the rest of the world! Please keep up the good work! You’re the best! ♥️❤️
I am from Bengal and I make my Ilish bhapa with just mustard+green chillies+sliced onion(very small amount) and it tastes like heaven.. I too like my bhapa with steamed Gobindo vog rice... or long grained basmati rice..
You're my favorite Indian chef and I have been following you for 5 years now. Seeing you making this dish is a delight for me because this is my favorite dish as well since I'm a bengali. ❤
With all due respect I would say that this particular dish is best served with smoking hot steamed long grain Bashmati rice,, Gobindobhog itself is pungently flavored rice & so is Ilish,, it's an obvious the both flavors get a hard collision on plate 😁... Now the choice of taste may always be different although... Thank you Varun Inamdar for this post 🙏🏼
As a Bangladeshi I must recommend you to cook Hilsa with masturd paste and drumsticks/moringa (shojne) with some basic spices and masturd oil for sure It tastes really good and real bengali ilish curry
Nice to watch this wonderful recipe from a wonderful chef,,,being bengali myself,,that too my original roots from dhaka,,where the best quality Ilish is found
Thank You! I have lived in the US for over 50 years and dream of this recipe, all the time, the way My Mother use to make it! I have tried making it with the Fish I can find mostly I use Cod, Sword Fish and or Halibut, but they are poor substitute, but in New England I don't have a choice, So Thank You.
EPIC! But I have one doubt regarding the curd. Because we Bengali does not add curd in this preparation. Try once without curd. Hope you will savour a better dish. Thank you
To get the best taste of "ইলিশ", one must get the fish at least over a kilo of weight. Second and most importantly, the fish must be a female and without egg (or as less egg as possible). You can identify a female fish by looking at the belly portion which is much wider than a male fish.
I liked the fact that you talked about the checks. One thing I would like to add is that it's better not to buy the smaller fishes because hilsa is highly over fished and the population is endangered. So it is very important that the fish population stability is maintained, which can only happen when the juvenile fish can safely reach maturity age. The recipe looks really nice and reminds me of the times I would wait eagerly for the meal time on the days mom would cook illish. Love your recipes and your bengali pronunciations. They are both on-point :D
Pure bliss to have this ♥️... You have made this perfect... I don't use coconut though.. mustard seed green chilli and mustard oil that's it and of course salt turmeric... It tastes awesome...
Wowww... Feels like eating ilish mach... You can try the head deep fried with some red chilli... Again with gobindo bhog rice... It also has its own taste...
When i hear like trusted vendor...... it brings the hell out me..... in our place ( in bengal, all vendor) are trusted..... this is the benefit of culture.... people know what's authentic..... let's enjoy what the chef has to offer
Great, Varun (or should it be Borun🙂)? I think the fishes should be around 1200 gms or more. If you get lots of eggs, you can fry it and have it with your beer before lunch. And I really hope you used your hands when eating ilish.
And you can try with punch of poppy seeds while making the paste… that’s give a solid texture as well taste… don’t add sugar too, that typically east Bengal concept !
Being Maharashtrian I tried illish for first time... recipe,taste n evything ws on point jst fish had unique and amazing taste of its own but I wasn't prepared for so many bones in fish tho I had bony fish before bt as I was eating it fr first time it was difficult to eat but taste was amazing!
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Being a Bengalee I can even smell this....love you Varun Sir...this is the recipe for which we the "বাঙালি" or the Bongs keep waiting for...for us monsoon is not the rainy season it's the season of Hilsa or "ইলিশের মরসুম"...💙💙💙
Love Bengali foods
In my childhood days, when life has no worries n beautiful, my mom on a rainy day will ask Dad to bring Hilsa. That day will be a celebration at home, i am eagerly roaming in the house to see Hilsa coming to home in the 1st rainy season. Those days people will eat only seasonal things. Not before not after. Dad comes home with the whole Hilsa, a jute rope tied under it's gills in the head n the whole fish is hanging from his hand..
Oh what a beautiful scene that used to be..
The queen of rivers , shining in her glory..
1st Hilsa will be worshipped n welcomed in the house with sindur ( vermilion) n turmeric..
Then mom cleans the fish n it used to be 1.5 kg to 2kg or sometimes little bigger..if there is eggs inside then double the fun..
I cannot concentrate on studies, rain is constantly pouring outside, frogs are croaking..few completely drenched crows are hanging on the electric fences..they don't have strength to fly no more..dad n Granddad will ask for second round of Darjeeling tea...the whole house will be worshipped by the fragrance of that exquisite tea..
Me n sis no mood to studies will hover around the kitchen to see what mom is doing with the fish..
Gently, delicately she will clean the fish..wash under water..the kitchen will start having the fragrance...the cleaning bowls will have the fragrance n oil from the fish..
Then comes the Man kochu pata or Amrito man kochu pata or Elephant ear yam leaves..
Washed cleaned kept aside..soaked mustard are on the grinding stone with shining ,thin fresh green chilli, some fresh coconut n POSTO...offcourse..
Slowly my ma started grinding them, I can still see her hand, her bangles clinging together n creating the most beautiful memory n sound in my life ...while she doing it, I used to hug her from back n try to bother her..a free ride on her back while she is grinding the ingredients..
Soon the paste will be ready, n kochu pata are laid out ...ma carefully put each fishes in the semi tight paste n soaked them for some times.in the mean time dad will appear for request of another cup of tea..n help her to fry the eggs n oils of fish...oh that aroma will fill the house..outside rain is pouring heavy to her wish, the water started logging..sister made some paper boats but today I am not going with her to set the sail..I am going to around rannaghor or kitchen..
Soaked n pasted fish pieces when placed on the leaves, with generously added mustard oil n green chillies on top..ma then wrapped those leaves n tie then with white strings..n make few leaf packets. Little me, wondering how the fish will be cooked? No fry, no oil in kadai..asking questions to her n she only smiles away n asked me to watch..
It's like a scientist in her laboratories, she carefully checks the boiling rice..she then drains the rice..n in the last step after draining, she quickly scoops the rice aside n made some place inside "haari" or haandi of rice , n places those leaf packets in the rice n covers them quickly..
I am surprised n asking her whether they will be cooked? Her turmeric n cooking scented hand mashes my hairs n softly said , "oh boy, have some patience , you will see"...
Afternoon lunch will be sumptuous n beautiful...Hilsa leaves a fragrance in your hand, plates..u won't want to loose that ever.
Ma will give all the primes cuts to me, sis dad n grand dad..then I will give one back to her plate...she will always insist she is no hungry as he or she cooks will not be very hungry..
Ma left me this year June in prolonged Alzheimer's n gone my all memories..life goes on...I am also waiting one day to meet her n live those sweet old days again....
I cried after going through your story.....what a great detail you put
Can visualise everything I read, please write a novel or book!
Wow - beautiful narration. My Dad was from Kolkata. Our family had a business of supplying groceries, etc. to the tea plantation owners. My grandmother was fond of music and he used to say that at some musical get- togethers the famous Saigal too visited their home. Dad studied at St. Martiner and later joined the Army. Fought in wars against Pakistan, China, liberation of Bangladesh and Goa. Always spoke highly of Kolkata. He passed away this year - in July.
We are so glad that we could be a part of your memory lane! 🤗
@@getcurried thank you all who appreciated the write up and liked it or read it. It was tribute to my mother who was a teacher of Mathematics but end was not very good for her on prolonged Alzheimer's disease. I am still trying to cope up with my loss, as i am far away from Kolkata and couldn't visit her for her last rights as earlier COVID restrictions.
@"Get Curried" team always keep me engaged. I like to cook myself so this is a great relief and i often seek solace in kitchen alone with some receipes.
I also like to generate a awareness on mental health , dementia, Alzheimer's , Schizophrenia kind of illness. We need to identify them early and please please don't keep it aside and make it a taboo. Mental illness is just another type like cancer or COVID, by the time we all agree to visit the psychologist or Neuro doctors it is too late.
Please take a good notice with your elderly people and check for signs of dementia..
For my mother it started with cannot differentiate between salt n sugar, forgetting keys or imp documents, cannot remember the names but can recognize the face, bank signature difference...all small cues but we failed to understand and the end was very painful for everyone...the person who suffered and more to us who were caregivers. Everyday we lost her bits by bits as she slowly slipping out of our hands.
Its not only a recipe for Bengalis .. its an emotion for us ....
After watching this video, I ordered hilsa online. Waiting to use this recipe tomorrow. Being a Nepali who was brought up in suburban Calcutta, I was moulded by Bangla culture, and food was an integral part of my cultural assimilation. Today, I told two of my Bengali colleagues about making bhapa ilish kalke. It was overwhelming to see them being a part of my happiness. Aamra onek emotional hoyechilam. Living in Bangalore away from home, we connected over our beloved ilish. While typing this out, I am imaging digging into my scrumptious lunch of bhapa ilish, gobhindo bhog chal (I ordered this as well), and jhuri alu. Mukhe jol bhore gyache.
Thank you for this lovely recipe. Calcutta will always be my home and Bengali food will always be my soul food.
The way you explain it makes me wanna eat it...like right now. Not a bengali...but from Kerala, equally fish lovers
Varun, this is prepared in and to perfection . This is one of our favourite food , we used to gather as a huge family kids on one side and the elders on the other and this was one of the piece de résistance that was prepared by my grand mom and was placed on the table for all… you brought back good ol memories with this video.
And it’s time to make this since it’s been long …
Nice sharing dear friend. Mouth watering recipe. All the best.
Just the way Maa makes it 🥰
Looks absolutely delicious
I m staying in Abroad..i can't express right now after see this recipe.No comparison of any other food with elish mach.
I have seen many bengali signature recipes in various renowned channels, but by far whenever you made a Bengali signature cuisine, you made it the most authentic way! I am and was always super impressed by your culinary skills and dedication towards food and now after watching you make these heart warming most beloved Bengali dishes, I am so so proud of you! You are truly great! Thank you for sharing this very own Bengali recipe with the rest of the world! Please keep up the good work! You’re the best! ♥️❤️
Being a bengali...I can just taste it by seeing...thanks Varun sir for this recipe
Here adding coconut with mustard is very important.....would not taste same without it. Superb chef
Can we cook it with other variety of River like Roohi
Seating in a foreign country and missing home to finding this recipe... Pure emotion! Thank you for making this video with so mich love and respect 💞
I am from Bengal and I make my Ilish bhapa with just mustard+green chillies+sliced onion(very small amount) and it tastes like heaven.. I too like my bhapa with steamed Gobindo vog rice... or long grained basmati rice..
Every Bengalee's love.... Enjoyed watching the video being a Bengalee.
So we passed the test, is what you are saying?
Loved it how u kept the authentic recipe untouched. Amazing Varun…I am drooling already
who uses coconut. seeing first time
Chef ,being a Bengali I can always relate wid fish & if ilish then heaven comes to us ...
Wah Ustad ! Jome kheer.
most satisfying cooking video.
'ইলিশ মাছের গন্ধ পেলে জিভেতে জল আসে' , Very nice demonstration. Many thanks.
Bengali recipe with royal bengal tiger t-shirt....superb combination ❤️❤️
Hahaha, whar an obsevationn! 🏆
Jive jol chole elo (mouth watering)... 😍🤤🤤🤤🤤
My mother cooks it and it's the best thing ever!!! Maaa, darun banaye ei tiffin box bhapa ta😍😍😍
Thanks Varun for taking out this celebrated Bangla dish ❤
🤗
You're my favorite Indian chef and I have been following you for 5 years now. Seeing you making this dish is a delight for me because this is my favorite dish as well since I'm a bengali. ❤
This is not the signature dish of ILLIS BHAPA. please, this bengali 's very close to heart, don't mess with it
Amazing! Thank you for sharing this Bengali delight.
Wow... superb chef..u cooked the most authentic n perfect way.... ❤️❤️❤️
Ilish is the emotion of bengali...Hilsa called king of the fish (based on taste)
With all due respect I would say that this particular dish is best served with smoking hot steamed long grain Bashmati rice,, Gobindobhog itself is pungently flavored rice & so is Ilish,, it's an obvious the both flavors get a hard collision on plate 😁...
Now the choice of taste may always be different although...
Thank you Varun Inamdar for this post 🙏🏼
Beautiful & most delicious Bengali fish curry !!! Wow.😅😅
As a Bangladeshi I must recommend you to cook Hilsa with masturd paste and drumsticks/moringa (shojne) with some basic spices and masturd oil for sure
It tastes really good and real bengali ilish curry
Nice recipe and I feeling hungry ❤️
Nice to watch this wonderful recipe from a wonderful chef,,,being bengali myself,,that too my original roots from dhaka,,where the best quality Ilish is found
Simply Awesome 👌👌👍👍❤❤
I am bengali this recipe is perfect thank u varun🙏
Thank You! I have lived in the US for over 50 years and dream of this recipe, all the time, the way My Mother use to make it! I have tried making it with the Fish I can find mostly I use Cod, Sword Fish and or Halibut, but they are poor substitute, but in New England I don't have a choice, So Thank You.
Just spot on @Getcurried Varun(Borun)!!!👌👌
Good one Chef Varun
Your banglaa pronunciation is perfect, Varun! Love your channel.
Keep showering your love and support alwaysss! 🤗
So yummy Durga puja started & this is a really treat to us thank u chef
Try also "chitol macher muitha"...it is another heavenly dishes
Love from Bengal ❤❤❤
Sahi hai aur ye method bhi aasan hai,
Dekhi ek din try korbo, l love bengali food.
You can kidnap me with this dish. Ilish is lob always lob. Dekhei mukhe jol eshe geche ❤️😀.
😋😋😋😋👌👌👌👌♥️♥️♥️♥️With love from Bengal!!😍😍
Love ur recipe ❤️
Greate ..you made this absolutely as my mom did. Wish you all a very Happy Durga Puja.
Happy Durga Puja!🙏
Absolutely authentic.. well learnt 👍
Darun hoeche
This is perfect ilish bhapa.. ❤
Khub Bhalo.
Thanx fr sharing such authentic bengali dish....
Amazing tutorial of this wonderful recipe! Love the anecdotes he shared, so informative 🤗
Love this as a Bengali....
Khub bhalo chef..... 👍👍👍
EPIC! But I have one doubt regarding the curd. Because we Bengali does not add curd in this preparation. Try once without curd. Hope you will savour a better dish. Thank you
I do want to try this out but out here in Canada where I am can't find the fish. Can I try it with some other fish?
Pure Delicious 🤤 Fish
To get the best taste of "ইলিশ", one must get the fish at least over a kilo of weight. Second and most importantly, the fish must be a female and without egg (or as less egg as possible). You can identify a female fish by looking at the belly portion which is much wider than a male fish.
Your all info about this recipe is so perfect and so do the recipe 😍
Being a Bengali I can say you nailed it ❤️
It feels so good to have passed the authentication test!😋
I liked the fact that you talked about the checks. One thing I would like to add is that it's better not to buy the smaller fishes because hilsa is highly over fished and the population is endangered. So it is very important that the fish population stability is maintained, which can only happen when the juvenile fish can safely reach maturity age.
The recipe looks really nice and reminds me of the times I would wait eagerly for the meal time on the days mom would cook illish. Love your recipes and your bengali pronunciations. They are both on-point :D
Pure bliss to have this ♥️... You have made this perfect... I don't use coconut though.. mustard seed green chilli and mustard oil that's it and of course salt turmeric... It tastes awesome...
Everyone has their own modification, but the bottom line is THE DISH IS A HIT!
This dish is like heaven for us!
Mai Bengali hu aur recipe ekdom perfect bani hai
Soo yummy, I’d be cooking this today… if I had the ingredients… 😭 it’s definitely worth making, i reeeeally want to try this 😫 !!!!
Get the ingredients and TRYYY IT! And come back and let us know...
Wow!! Amazing presentation & excellent preparation 😍❤ looks delicious 😍❤stay connected😍😍Thanks for sharing ❤❤
This is in our roots 😊 ইলিশ ভাপা ❤️
Wowww... Feels like eating ilish mach... You can try the head deep fried with some red chilli... Again with gobindo bhog rice... It also has its own taste...
Love U Varun - nice explanation 👍
excellent Varun..elish my all time favorite
Lovely dear....
It's gonna be super delicious
Darun hoyeche
Perfect recipe. 👌🏻
That's delicious Varun
Varun you're the absolute best! 💕
When i hear like trusted vendor...... it brings the hell out me..... in our place ( in bengal, all vendor) are trusted..... this is the benefit of culture.... people know what's authentic..... let's enjoy what the chef has to offer
Lovely Varun!
Darun darun ranna 😊
Truly authentic recipe.
Great, Varun (or should it be Borun🙂)? I think the fishes should be around 1200 gms or more. If you get lots of eggs, you can fry it and have it with your beer before lunch. And I really hope you used your hands when eating ilish.
Wonderful
Perfectly done ☺️
Nice bengali accent Chef , very impressed
If Hilsa is not available, can this be made with any other type of fish?. Woukd seer fish work?. If not, what other type?
Lighting not good sometimes it’s dark and suddenly everything is so clear but the recipe is good … Thank you 🙌👌
today I will be cooking Hilsa and longing to replicate ma's taste for my brother who keeps mentioning her taste.fingers crossed
Can I try this preparation with catla fish? Will it be good ?
Sir can we marinate fish with mustard sauce instead of grinding the mustard seeds ? Pl reply
M never miss ur new recepie
Daarun
OMG. That looks heavenly 😍
Even tastes heavenly, we promise!😋
@@getcurried Ha ha. It must be. I usually stay away from fish..but that whetted up my appetite. I'll definitely try Hilsa courtesy this video 😋
Happy Pujo everyone! 🙏
Mouth watering..❤️❤️❤️
And you can try with punch of poppy seeds while making the paste… that’s give a solid texture as well taste… don’t add sugar too, that typically east Bengal concept !
Very good ❤
How about using coconut milk instead of ground coconut. Can it be cooked in microwave oven in low power instead of gas oven?
Being Maharashtrian I tried illish for first time... recipe,taste n evything ws on point jst fish had unique and amazing taste of its own but I wasn't prepared for so many bones in fish tho I had bony fish before bt as I was eating it fr first time it was difficult to eat but taste was amazing!
Try not to separate the fine bones. Chew the it with flesh .
There is a process of melting the tiny pin bones.