Mustard Hilsa Fish Curry

Cut and clean one Hilsa fish according to your preference. Wash it thoroughly.

Soak white and black mustard in water for 10-15 minutes.

After soaking, blend the soaked mustard along with two green chilies, salt, and a bit of the soaked water using a blender. Alternatively, you can grind it on a grinding stone. If blended, keep about 1/2 cup of water aside.

In a medium-sized pot, heat 1/4 cup of mustard oil until it's smoking. Add one green chilli slit from the middle and a pinch of nigella seeds.

Now add turmeric and chilli powder. Stir-fry for about 20 seconds.

Add the mustard paste along with turmeric and chilli powder. Sauté for 20 seconds.

Then, add the fish pieces and gently stir for 4-5 minutes with a little salt. The fish pieces will start turning.

After 5 minutes, add water and the remaining mustard paste. Gently stir and let it simmer for 3-4 minutes.

If you like, you can add 3 tablespoons of yoghurt or ground poppy seeds (posto bata) at this stage to thicken the gravy slightly. It's optional and not necessary.

After 3 minutes, add 1 tablespoon of mustard oil and the remaining green chilies. Cover and let it rest for 3 minutes.

At this stage, increase the heat to high. When it starts boiling, turn off the heat and keep it covered for another 5 minutes.

Finally, serve this favourite Mustard Hilsa Fish Curry with hot rice.