Hilsa In Mustard Gravy

Name: Hilsa In Mustard Gravy
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 6 pieces Hilsa fish; 1 tablespoon mustard; 4-5 green chillies; 3 green chillies slitted (for garnishing); 1.5 teaspoon kalaunji; Salt as required; Mustard oil as required; 1.5 teaspoon turmeric powder

Tanima Sarkhel @cook_11753550

Kolkata

This is a famous Bengali preparation of Hilsa fish or "ilish Mach" in a rich mustard gravy that goes well with steamed rice.

Tanima Sarkhel @cook_11753550

Kolkata

This is a famous Bengali preparation of Hilsa fish or "ilish Mach" in a rich mustard gravy that goes well with steamed rice.

Saved

Ingredients

30min

3 servings

6 piecesHilsa fish
1 tablespoonmustard
4-5green chillies
3green chillies slitted (for garnishing)
1.5 teaspoonkalaunji
Salt as required
Mustard oil as required
1.5 teaspoonturmeric powder

Saved

Steps

30min

1

Soak the mustard seeds in lukewarm water.
2

Take 4-5 green chillies along with the soaked mustard seeds and 1/2 teaspoon kalaunji and grind it to a smooth paste.
3

Marinate the hilsa fish with 1/2 teaspoon turmeric and salt as per your taste.
4

Heat some mustard oil in a wok and shallow fry the fishes. Never over fry hilsa fishes as it may lose it's flavour.
5

Keep them aside.
6

In the same wok, add the kalaunji and wait till the aroma comes out.
7

Add the mustard and green chillies paste and mix it well.
8

Add the rest of the turmeric and some water for the gravy. Mix it again.
9

Add some salt and bring it to boil.
10

After you get the desired consistency in the gravy, add the fishes and slitted green chillies.
11

Add 1 teaspoon of mustard oil in it so that you get a fresh mustard flavour from the gravy.
12

Mix it well and remove it from the flame. Serve hot with steamed rice.