Shorshe Ilish

Method

Soak the yellow and brown mustard seeds in water for 30 minutes, then grind them into a fine paste with a little water. Cut the hilsa fish into steaks about 3cm thick and set aside. Heat mustard oil in a large heavy-bottomed pan and fry the onions until golden, then add the ginger-garlic paste and fry for 2 minutes. Add the mustard paste to the pan along with turmeric powder and salt, stirring constantly for 3 minutes until fragrant. Arrange the fish pieces in the pan and add water, then slit the green chillies and add them to the curry. Simmer gently for 12-15 minutes, basting the fish with the sauce occasionally, until the fish is cooked through and the sauce has thickened. Garnish with fresh coriander leaves and serve hot with steamed rice.