Mach Bhape or steamed fish recipe

I “need” to do something creative every day. If I do not, I don’t feel satisfied. There have been many nights that I got out of the bed at about 3 am and photographed something. Last week I was mentioning to my husband that I feel like the artist inside me is dying. I do not like monotonous, boring work. I love variety, change. For the last couple of months I was shooting dark and moody photos. If you have seen my pictures I have used a lot of dark colors. But I am bored of my black board now. I “need” to try something different.

I downloaded the latest Donna Hay magazine and was browsing through her beautiful pictures. She captured spring very well. It’s March and in my mind I am preparing for spring.

This week I am going to share the recipe made in a common Bengali household, ‘Mach Bhape’ or steamed fish with mustard. My mom used to prepare 2 to 3 times a week. Even if I never loved Indian fish, I always loved my mom’s steamed fish recipe.

This recipe is best when the fish is fresh (as opposed to frozen). My dad always bought fresh fish whenever my mom wanted to cook this dish. I followed her steps carefully. We went to the local Whole Foods and got the freshest fish filet. The taste can not be replicated with the frozen kind. She never makes it in the oven because, as you know, she does not have one. She puts the spice mix and the fish in a steel container and then she puts it in a pressure cooker filled with water.

On Saturday morning, after getting the fresh fillets, I gave her a call. She started explaining me the recipe in her way. My mom never measures anything. So it’s very hard to write a recipe based on what she says. What I do, I ask her for the basic recipe without measurements and then I modify it according to our best judgement. What do you all do when you get recipes from your mom?

Special notes: Steaming is important in this recipe. So no matter what method you try, do not open the container until it’s done.

1. This can be cooked in a microwave. Cover well with microwave safe cling wrap. I never made it in the microwave, so I can not vouch for the time.

2. My mom puts the whole fish and masala paste in a stainless steel container and then pressure cooks it at high until she hears 1 whistle. Then she lowers the temperature to the lowest setting and cooks for 5 to 7 minutes more. After that, she puts the pressure cooker aside, but does not open it until the pressure drops itself.

3. You can also put the steel container in a big soup pot. Fill the soup pot with enough water. Make sure the water level is higher than the container. Put the container in it and steam for 20 to 22 minutes.

Instructions