Shorshe Ilish

Soak black mustard seeds, yellow mustard seeds, and poppy seeds in water for 20 minutes. Drain and grind them together with 3 green chillies and a pinch of salt into a smooth, thick paste using a stone grinder or blender.

Clean the hilsa fish steaks and rub them with turmeric powder and salt. Let them marinate for 10 minutes.

Heat mustard oil in a wide, flat pan over high heat until it reaches smoking point. This removes the raw pungency of the oil. Reduce to medium heat.

Gently slide the marinated fish steaks into the hot oil. Fry for 2 minutes on each side until lightly golden. Remove and set aside — do not fully cook at this stage.

In the same pan, add nigella seeds and let them splutter for 30 seconds.

Add the mustard-poppy paste to the pan and stir-fry for 2 minutes on medium heat until the raw smell disappears.

Add water and bring to a gentle simmer. Season with salt and turmeric. Slit the remaining green chillies and add them to the gravy.

Carefully place the fried fish steaks back into the gravy. Spoon the sauce over the fish.

Cover the pan and cook on low heat for 8–10 minutes until the fish is fully cooked and the gravy has thickened slightly.

Drizzle a teaspoon of raw mustard oil over the top before serving. Serve hot with steamed white rice.