Hilsa Curry

Method

Heat oil in a large pan and add cumin, mustard and fenugreek seeds, allowing them to splutter for 30 seconds. Add sliced onions and cook until they turn golden brown, approximately 8-10 minutes, stirring regularly. Stir in ginger-garlic paste and cook for 2 minutes until fragrant, then add turmeric, red chilli and coriander powders, cooking for a further minute. Add tomato puree and cook for 2 minutes, then carefully place the hilsa steaks into the pan. Pour in water and coconut milk, add salt and green chillies, then bring to a simmer. Cover and cook gently for 12-15 minutes, allowing the fish to cook through whilst the flavours meld, occasionally spooning the curry sauce over the fish. Serve hot garnished with fresh coriander leaves.