Clean the rice a few times, rinse and keep aside.
Clean the Hilsha and cut into thick pieces. Rinse the pieces dry and marinate with Ginger, garlic, red chili, yogurt, and a little bit of salt for 15 minutes.
Heat about ¼ cup of oil in a pan, add onion & fry until golden brown, take out the onions & keep it in a tissue paper to make it crispy.
Add the marinated fish pieces on that oil and cook for about 2 to 3 minutes over medium heat.
Pour in ½ cup of water, and add the green chili.

Keep over low heat.
Once the water dries up slightly and the gravy thickens, turn off the heat.
Heat the rest of the oil in a separate pan, and fry the rice with ginger and the rest of the salt with 2 to 3 minutes.
Cook the rice in 6 to 7 cups of coconut milk. When the water starts boiling, cover the pan and keep over medium heat.
Wait for 5 to 7 minutes before stirring the rice again and putting the lid back on. Turn down the heat to low now.
Turn off the heat when the rice is boiled.

Take out approximately half of the cooked rice and pour in all the fish pieces and the gravy.
Now cover the fish with the separated rice and cook over low heat for 3 to 4 more minutes
Turn off the heat completely when the mixture looks thoroughly cooked, having a yamee Hilsha fragrance.
Serve hot with Raita, any salad or pickles you like.