Sorshe Ilish

Ingredients:

1. 5 pieces of Hilsa Fish / Ilish Mach
2. 2 tbsp Mustard powder
3. 1 tsp Turmeric powder
4. 1/2 tsp Kala jira / nigella seeds
5. 1 tsp Red chilly powder
6. 6 Green chillies
7. 4 tbsp Mustard oil
8. Add salt according to your taste
9. 2 cups of Water

Method:

Rub the fish pieces with some salt and a pinch of turmeric powder and keep aside for 1/2 hour. Heat mustard oil in a cast iron wok and on smoking point gently slide the fish pieces into the oil. Lightly fry it from both the sides and keep aside.

If you are using mustard powder (I've used mustard powder in my case) soak 2 tbsp of mustard powder in lukewarm water along with a pinch of salt and green chilly for 10-15 minutes.

If you are using mustard seeds, then soak this in 2 tbsp of lukewarm water with green chilly and a pinch of salt for 10-15 minutes. Then grind till you get a smooth paste, strain the liquid from the residues and keep the mustard liquid aside for later use.

Heat the remaining oil and when it starts smoking and add kala jira (nigella seeds). Add slit green chillies, red chilly powder, turmeric powder and pour in the already prepared paste. Add water and bring it to boil. Gently slide the fried fishes and adjust the salt as per taste. Cover with lid and let it cook on low flame for 10 minutes or until you get the desired consistency of the gravy. Garnish with slit green chilly and 1 tsp of mustard oil for that extra pungent flavor. Serve hot with steamed rice.