Ingredients:

• 1 kg – hilsa
• 2 – big Onions
• 1 big piece – Ginger
• 4 – Green chillies
• 1/4 tsp – Sugar
• 200 g – sour curds
• 1 tbsps – Turmeric powder
• 100 g – Mustard Seeds
• Salt and chilli powder to taste.

Method:

1. Cut the fish into thin slices.
2. Grind onions, ginger, chillies, sugar and mustard seeds to a fine and smooth paste and mix into the curds along with the rest of the above ingredients.
3. Set aside for 1 hour, and then heat 4 tbsps mustard oil on a flat girdle or tawa to smoking. Reduce heat and put in 2 curd-covered slices of fish.
4. Cover the slices and cook over a slow fire till they turn dry, then uncover and fry till brown and crisp.
5. Serve piping hot decorated with sprigs of coriander leaves.