Hilsha Fish – 3 Lb
Mustard seeds – 3 Tbsp
Green Chili – 9
Turmeric powder – 1.5 Tsp
Red Chili Powder – 3 Tbsp
Salt – 1.5 Tsp or to taste
Nigella – 0.5 Tsp
1.Wash the hilsa fish thoroughly in water,remove the head and cut into steaks about 3/4 inch thick.
2.Remove the scales and rub a tsp of turmeric powder and 1 tea spoon of salt all over the pieces.
3. Grind the mustard seeds, 5 green chilies and 1/2 tea spoon of salt i, adding about 1/2 cup of water.
4.Mix red chili powder and turmeric powder with 3 table-spoon of water.
5. Heat oil in a non-stick thick bottom pan and fry kalonji and 4 green chilies for about half a minute before adding the red chili – turmeric powder mixture
6.Fry the above stirring for about 4 to 5 minutes.
7.Add the hilsa fish pieces one by one. Turning each piece.
8.Add the mustard paste diluted with water ( strain through a strainer so that only the juice is used ) and two green chili sliced and bring to boil adding 1/2 cup of water.
9. Reduce heat, simmer for about ten minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry.