Back to 4 servings fish 4 pieces hilsa (ilish) steaks, about 1 kg total, cut 2 to 3 inches wide 1 teaspoon turmeric powder, for the fish 1 teaspoon salt, for the fish, plus more to taste 1 teaspoon mustard oil, for rubbing the fish mustard paste 2 tablespoons yellow mustard seeds, soaked in warm water 30 minutes, drained 1 tablespoon black mustard seeds, soaked in warm water 30 minutes, drained 3 green chillies, for the paste; adjust to heat preference pinch sugar, for the paste 0.25 cup warm water, for grinding the paste gravy 3 tablespoons mustard oil, or vegetable oil 0.5 teaspoon nigella seeds, also called kalonji or kalojire 0.5 cup onion, thinly sliced, optional 0.5 teaspoon turmeric powder, for the gravy 1 teaspoon red chilli powder, optional, for color 3 green chillies, slit, for the gravy 0.25 cup coconut milk, optional, to soften bitterness finish 1 tablespoon mustard oil, raw, drizzled over the finished dish
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1 Step 1: Grind the soaked mustard seeds with the 3 green chillies, salt and sugar in warm water to a smooth, thick, creamy paste, adding water a spoonful at a time. Make it just before cooking, as it turns sharper and more bitter if it sits.2 Step 2: Rub the fish steaks on both sides with turmeric, salt and mustard oil, then rest them for 30 minutes.3 Step 3: Heat the 3 tablespoons mustard oil in a wide skillet over medium heat until it shimmers. Add the nigella seeds and let them sizzle for about 30 seconds.4 Step 4: Add the sliced onion, if using, and stir until translucent. Stir in the turmeric and red chilli powder and cook until the water evaporates and the oil shimmers again, taking care not to burn the spices.5 Step 5: Lay the fish in a single layer and sear for 1 to 2 minutes per side, for color only; it does not need to cook through.6 Step 6: Pour the mustard paste over and around the fish, gently coating each piece. Add the slit green chillies and the coconut milk if the paste tastes too bitter, then cover the pan.7 Step 7: Simmer covered on medium-low heat for 15 to 20 minutes, checking that the bottom is not catching. Add a splash of warm water or coconut milk if the gravy dries too fast. The fish is done when it is cooked through and flakes easily, and the gravy has reached your preferred thickness.8 Step 8: Adjust the salt, drizzle the raw mustard oil over the top, and serve hot with steamed rice.getsaucepan.com/r/fffd8a29-350f-5e77-a5b8-5e4abae7d8ad
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