Hilsa Fish with Mustard Gravy

Ingredients:

* Ilish (Hilsa) – 4-6 pieces – bone in steaks cut into 2-3 inches wide
* Turmeric – 1 tsp
* Salt – 1 tsp
* Mustard Oil – 1-2 tsp
* Oil – 2-3 tbsp, mustard oil or vegetable oil
* Nigella Seeds – 1 tsp
* Onion – ½ cup, sliced (optional)
* Turmeric – ½ tsp
* Red Chilli Powder – 1 tsp
* Coconut Milk – ¼ cup (optional)
* Green Chilies – 3-5

Preparing the Mustard Paste
* White Mustard – 2 tbsp
* Black Mustard – 1 tbsp
* Salt – 1 tsp
* Green Chilies – 3
* Warm Water – ¼ cup
* Sugar – just a pinch

Method:

1. Soak all the ingredients in warm water for 30 minutes to make a mustard paste. Place them in a blender and grind till a smooth paste is formed. The finished paste should be a creamy yellow color with black and green flecks. Try to make this paste right before cooking and not earlier.

2. Heat the oil in a wide skillet over medium heat. Add the nigella seeds and cook for 30 seconds. Add the onions and stir frequently until translucent. Add the spices – turmeric and red chili powder and mix until the water has evaporated and the oil shimmers through the spice mixture. Make sure not to let the spices burn. You may add a splash of water if needed.

3. Add the marinated fish pieces in a single layer to the skillet and gently sear on each side, about 1-2 minutes on each side. We are not making a crispy Ilish Bhaja here, just giving it a nice golden color before the mustard paste is added.

4. Pour in the mustard paste and coat the fish pieces on both sides. If you find the mustard paste is slightly bitter and pungent for your liking, add a bit of coconut milk. The best way to balance out bitterness is with fat and sugar. Coconut milk is naturally sweet and high in fat, but they are considered healthy fat just an FYI. Once the fish pieces are well-coated in mustard paste (and coconut milk), add some slit green chilies and cover the lid. Turn the heat down to medium-low and simmer the fish in the mustard sauce, for 15 to 20 minutes. Check in between to make sure the bottom isn’t catching or the fish pieces aren’t burning. If the gravy is seems to dry up quickly, add a splash of water or coconut milk. Once the gravy has reached your desired consistency, turn off the heat. Serve immediately. Enjoy it with steamed rice or Panta Bhat.