- 5 pieces of hilsa fish
- 2 tbsp Mustard powder.
- 1/2 tsp Onion seeds or kalo jire or kalonji.
- 2 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- Mustard oil about 3 tbsp for frying the fish and the gravy.
- 1/2 cup milk
- 3 green chilies, slited
- First I’m gonna apply 1/2 tsp salt and turmeric powder to the fish pieces. Rub well.
- Then heat oil in a pan.
- Once the oil is hot, put the fish pieces one by one. Cook on medium heat for 1 minute each side. Don’t fry the fish steaks for long time. We just want to remove the raw smell. So little bit of frying would help it to do so.
- Once done, remove from the heat and keep aside.
- In the same pan, put onion seeds or kalo jire and green chilies. Make sure the pan is hot enough.
- Allow the spices to release its essential aroma.
- Now keep the flame low. I’m gonna put turmeric powder and red chili powder directly in the pan. Give a quick mix. make sure they don’t burn.
- Add mustard paste, salt and little water. Again mix.
- Put the milk. You can also put only water instead of milk. I used milk here to enhance richness and creaminess to the dish.
- Now bring the sauce/ gravy to a good boil.
- Once the sauce is ready, put the fried fish pieces. Don’t stir the fishes too much. It could be broken.
- Now cover for a minute.
- After a while, the gravy has come to a right consistency. Not so thin and not so thick like it should be.
- It’s almost ready. Put some extra green chilies on the top. Keep it covered until served to incorporate the flavor of green chilies in the gravy.
- Serve with hot steaming rice.
