Shorshe Ilish

Ingredients

• •Hilsa fish
• •Mustard paste

Steps

1. 1Soak yellow and black mustard seeds together in water for about 20 minutes to soften them slightly.
2. 2Grind the soaked mustard seeds with a green chili and a little salt into a smooth paste, adding just enough water to keep it from turning too watery, and let it rest briefly so the bitterness mellows.
3. 3Clean the hilsa fish pieces gently, keeping them intact since hilsa is delicate and can break apart easily.
4. 4Rub the fish lightly with turmeric and salt, and let it sit for 10 minutes.
5. 5Heat mustard oil in a shallow pan until it just begins to shimmer, then add a pinch of nigella seeds and slit green chilies.
6. 6Mix the mustard paste with a little water and pour it into the pan, letting it simmer gently for two to three minutes.
7. 7Carefully slide the fish pieces into the mustard gravy in a single layer, cover, and simmer on low heat for eight to ten minutes without stirring vigorously, occasionally spooning the gravy over the top, until the fish is just cooked through.
8. 8Finish with a drizzle of raw mustard oil over the top for extra pungency, and serve hot with steamed rice.