Hilsa Fish Curry

Method

Heat mustard oil in a large heavy-bottomed pot until smoking, then temper with mustard seeds and fenugreek seeds until they crackle. Add sliced onions and fry over medium heat until golden brown, approximately 8-10 minutes, stirring frequently to prevent burning. Stir in ginger-garlic paste and cook for 2 minutes until fragrant, then add turmeric, red chilli powder, coriander powder and green chillies, cooking for 1 minute. Add chopped tomatoes and cook until they break down into a paste, about 5 minutes. Add cubed potatoes and stir well, then carefully arrange hilsa steaks on top without breaking them. Pour in water and coconut milk, season with salt, and add bay leaves. Bring to a gentle simmer, cover, and cook for 15-20 minutes until potatoes are tender and fish is cooked through, handling gently to preserve the delicate hilsa flesh. Garnish with fresh coriander leaves and serve immediately with steamed rice.