3 tablespoons of yellow mustard seeds, 4 to 6 pieces of fresh Hilsa fish Black mustard seeds, 1 tablespoon 4-5 green chilies (adjust to your preferred level of heat) 1 tsp. of turmeric powder appropriate salt 2 teaspoons of mustard oil For a creamy texture, add 1 tablespoon of yoghurt. (Optional) 1 teaspoon sugar to balance the flavours
In a pan, heat mustard oil until it just begins to lightly smoke. Turn down the heat and allow the oil to start to cool. On low heat, stir continuously while cooking the mustard paste in the oil to prevent burning.
It's prepared when the oil begins to separate from the paste and emits a pleasant aroma. The mustard paste should also have a dash of salt and turmeric powder. The Hilsa fish should be placed into the pan with care. Place a lid on the pan after pouring the mustard sauce over the fish. Cook the fish on low heat for 10 to 15 minutes, or until it is thoroughly cooked.