Hilsa fish cooked with aubergine in a mustard gravy

Name: Hilsa fish cooked with aubergine in a mustard gravy
Yield: 4 servings
Cuisine: Indian
Ingredients: As required Hilsa fish except the head and the tail pieces; 2-3 Aubergine preferably the long and thin ones; 2 tablespoon mustard seed paste; As required Mustard oil to shallow fry the fish and cook the gravy; 1 teaspoon turmeric; To taste Salt

Nivedita Chanda @cook_18545647

Kolkata

Rainy season with ilish fish is one lethal union that a true bengali never misses.Not that I am a Bengali but born and brought up in this soulful city and then getting married to a Bong makes me no less of a Bengali. I consider myself one from heart and that's what matters most.. Isn't it? 🥰🥰🥰
Making the most of the beloved fish until the good ones disappear from the market in no time.
In frame is a very light and flavourful preparation of Ilish i.e. begun diye shorshe ilish-Fish cooked with aubergine in a light mustard paste gravy.

Nivedita Chanda @cook_18545647

Saved

Ingredients

4 servings

As requiredHilsa fish except the head and the tail pieces
2-3Aubergine preferably the long and thin ones
2 tablespoonmustard seed paste
As requiredMustard oil to shallow fry the fish and cook the gravy
1 teaspoonturmeric
To tasteSalt

Saved

Steps

1

Wash and keep the ilish fish mixed with turmeric and salt.
2

Take a pan or wok and add some mustard oil.
Once the oil heats up, fry the ilish. Now this fish doesn't need to be fried at all. You can use it raw in the gravy and it gets cooked. Also tastes better when used raw in the dishes. However I had very very lightly fried both sides for not even a minute to give a little colour to it.
3

Prepare a paste of mustard seeds with green chilli.
4

Use the same oil that was used to shallow fry the fishes. Cut few aubergine in long cylinder shapes and sautee them until they turn soft. You may sprinkle a little salt. Once done, keep them aside.
5

In the same oil, add few nigella seeds and slit green chilli,sautee for a minute and add water with some turmeric.
6

Now add the fried aubergine. Bring the curry to a boil. Add the mustard paste and give a stir. Adjust the seasoning and the consistency of the curry. Finally add the fried ilish and allow it to cook on flame for some 5minutes.Do not cook the gravy for a longer time once the mustard paste is added. We want to retain the hotness of the mustard in the gravy. The curry here is very mild and the gravy is a little of watery consistency. The fish adds a nice aroma and taste to it.