Shorshe Ilish (Hilsa in Mustard Gravy)

Ingredients

• Hilsa Fish (Ilish): 4-5 pieces
• Black Mustard Seeds: 2 tbsp
• Yellow Mustard Seeds: 1 tbsp
• Poppy Seeds (Posto): 1 tbsp
• Green Chilies: 4-5
• Turmeric Powder: 1 tsp
• Mustard Oil: 5-6 tbsp
• Nigella Seeds (Kalo Jeere): 1/2 tsp
• Salt: to taste

Instructions

1. 1

   Smear the fish pieces with salt and turmeric powder.

2. 2

   Soak mustard seeds and poppy seeds in warm water for 15 minutes. Strain and grind to a smooth paste with 2 green chilies and a little salt.

3. 3

   Heat mustard oil in a pan until it smokes. Let it cool slightly.

4. 4

   Lightly fry the fish pieces for 30 seconds on each side and set aside.

5. 5

   In the same oil, temper with nigella seeds and 2 slit green chilies.

6. 6

   Add the mustard-poppy seed paste, turmeric powder, and salt. Sauté for 2-3 minutes on low heat.

7. 7

   Add 1 cup of water and bring the gravy to a boil.

8. 8

   Gently slide the fried fish pieces into the gravy.

9. 9

   Cover and cook for 5-7 minutes on low flame.

10. 10

    Drizzle a tablespoon of raw mustard oil on top before switching off the flame.

11. 11

    Serve hot with steamed rice.