Hilsa in Mustard and Yoghurt (Shorshe Doi Ilish)

Instructions

Instruction :

1. Wash, clean and pat dry the fish. Slather 1 pinch each of the turmeric, red chilli  powder and salt over the fish and leave them aside for 5 – 10 mins
2. In the meantime soak the mustard seeds in 1/3 cup of water for 5 mins. Transfer them to a blender and grind them along with a pinch of salt and one or two green chillies in a blender. Blend them till they feel smooth to the touch.
3. In a heavy bottomed pan heat oil. When hot reduce the flame to a medium and fry the pieces of Hilsa in batches for just a minute or so on each. Do not over fry the fish. Keep them aside.
4. In a small bowl add the dry powders, that is, red chilli, Kashmiri chilli, turmeric powder and mix them together in 6 Tbsp of water.
5. Using the same pan and the same oil, first add the Kalonji/Nigella seed. Once they start spluttering reduce the heat to a low and add the dry spice powders that was mixed with water in Instruction no.3. Keep stirring constantly till the watery spice mix reduces and the raw smell of the spices disappears. Keeping the flame at a low add the mustard paste followed by the beaten yoghurt. Keep stirring continously till oil comes out from the sides and the masalas are all cooked.
6. Add around 2 cups of water. When the water starts boiling add the fish and salt as needed. Cover and cook for 2-3 minutes only. Finally sprinkle some coriander leaves and take off from flame. Serve hot with steaming rice.