Illish Barishali

: Tangy Mustard Hilsa Delight

Let's start by marinating our fish chunks with some turmeric powder and salt.

Then soak your mustard seeds in hot water for about 15 minutes. Once they're nice and soft, blend them into a smooth paste along with some salt. After that, strain the paste, dilute it with water as needed to remove any husk.

Next, let's combine the mustard paste, coconut paste, and curd in a bowl to make a flavorful mixture. Add in some salt, red chili powder, slit green chilies, and turmeric powder, and mix everything together well.

• Now, heat up some mustard oil in a pan, and let's give it some flavor by tempering it with nigella seeds. Once the oil is hot and fragrant, pour in our mixture and add some water to get things going. Once it starts bubbling away, it's time to gently add in our marinated fish chunks.
• Once our gravy reaches the desired consistency, let's add a bit of oil and let it cook for another 2 to 3 minutes to enhance the flavors and serve.