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1. Take one whole hilsa fish and wash. After removing the
head cut into steaks about 3/4 inch thick. Remove the scales. Select 8
pieces. Rub 1 teaspoon of turmeric powder and 1 tea spoon of salt all
over the pieces.
2. Grind to a fine paste the mustard seeds, 5 green chilies and 1/2 tea
spoon of salt in an electric grinder. You will need to add water about
1/2 cup and it will take about 4 minutes, mustard seeds being together.
3. Mix red chili powder and turmeric powder with 3 table-spoon of water.
For better taste, it is advisable to grind to a fine paste 10 or 12
whole red chili with two table-spoon of water in a grinder.
4. Heat oil in a non-stick thick bottom pan. Add kalonji and 4 green
chilies and after about 1/2minute add red chili powder and turmeric
powder mixture and fry with stirring for about 4 to 5 minutes. ( If you
do not want to be too hot then fry for a few minutes more adding little
water)
5. Add the hilsa fish pieces one by one. Turn each piece. 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. Reduce heat, simmer for about ten minutes till
gravy thickens and continue frying carefully turning the pieced till
gravy becomes little dry.
6. Serve hot with basmati rice.
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