Shorshe ILish

Ilish(Hilsa), the king of fish, as Bengalis call it. Like a king, Ilish really has his own power. The power to make any preparation as delicious as it could be.
This preparation needs a very minimal ingredients but makes an awesome dish satisfying the bongness to an infinite extent. Bongs die for this simple Ilish dish and why not? It really is that satisfying.

Ingredients:

• Ilish(Hilsa)                  - 3/4 slices
• Kalonji                       - 1 tsp
• Green Chilli                - 6-7 (Slit longitudinally)
• Turmeric powder        - ½ tsp
• Mustard oil                 - 2 Tbsp
• Salt                            - to taste  
• Mustard powder          - 1½ Tbsp(Traditionally we use black and yellow mustard seeds to prepare a paste of it)

Method:

1. Mix the mustard powder with 2 Tbsp water and keep aside for 15 minutes.

2. Rub fish slices with a pinch of turmeric powder and salt, keep aside for 15 minutes.

3. Heat mustard oil in a pan till smoking hot. Add the fish pieces and fry them on medium heat till slightly cooked from both the sides. Remove fish from the pan and keep aside.
(Do not over-fry the fish)
4. In the same oil add kalonji. When it releases aroma add the slit green chilli.
5. Add the mustard paste. Stir for a minute.
6. Add half cup water. Add salt. Mix well. Cover and cook till gravy simmers.
7. Add the fried fish and mix well, gently so that the fish does not break.

8. Cook till gravy thickens.
9. Remove from stove and serve hot with plain rice.