Hilsa Fish Curry

Instructions

1. Wash the Hilsa fish pieces thoroughly and pat them dry with a paper towel.
2. Rub the fish pieces with turmeric powder, red chili powder, and salt. Set aside for 15 minutes to marinate.
3. Soak the yellow and black mustard seeds in water for 15 minutes, then drain and blend them with 2 green chilies into a smooth paste, adding a little water if necessary.
4. Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat. Add nigella seeds and fry for a few seconds until fragrant.
5. Add the mustard-chili paste to the pan and cook for 3-4 minutes on medium heat, stirring continuously until the oil separates from the paste.
6. Add the marinated Hilsa fish pieces to the pan, gently coating them with the mustard mixture. Cook for 2 minutes on each side.
7. Add 1/4 cup water to the pan, cover, and let the fish simmer on low heat for about 10 minutes until cooked through.
8. Adjust salt to taste, and before removing from heat, add the remaining slit green chili for an extra kick.
9. Garnish with fresh coriander leaves before serving.