Hilsa fish with mustard

Ingredients

3 lb (hilsa-whole)
fish, 3 tbsp mustard
seeds, 9 green chillis,
1.5 tsp turmeric powder,
3 tbsp red chilli powder,
1.5 tsp or to taste salt

Method

Take one whole hilsa fish and wash. After removing the head cut into 8-10 pcs. Removed the scales.
Select 8 pcs. Rub 1 teaspoon of turmeric powder and 1 tea spoon of salt all over the pieces. Grind
the mustard seeds, 5 green chillies and 1/2 tea spoon of salt in an electric grinder to a fine paste.
Grind the mixture for 4 minutes adding ½ cup of water. Mix red chilli powder and turmeric powder
with 3 tablespoon of water. For better taste, it is advisable to grind to a fine paste 10 or 12 whole red
chili with two tablespoon of water in a grinder. Heat oil in a non-stick thick bottom pan. Add kalonji
and 4 green chillies and after about 1/2 minute add red chilli powder and turmeric powder mixture and
fry with stirring for about 4 to 5 minutes. Add the hilsa fish pieces one by one. Turn each piece. Add
the mustard paste diluted with water (strain through a strainer so that only the juice is used ) and
two green chili sliced and bring to boil adding 1/2 cup of water. Reduce heat, simmer for about ten
minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry.