Ingredients:

• 8-10 pieces hilsa (about 1 kg.)
• 1/2 tsp – Turmeric paste
• 1/2 tsp – chilli paste
• 2 tbsp – mustard paste
• 1/4 tbsp – Mustard Seeds
• 4 tbsp – Mustard oil
• Lump of Tamarind, the size of a golf ball, or 1 tbsp. Tamarind
• 1 tbsp – Tamarind concentrate
• 3 cups – water
• Salt to taste
• 1/2-1 tsp – Sugar
• 4-6 green chillies, slit

Method:

1. In a bowl, add 1 cup water and the tamarind. Leave aside for 10 mins. and then crush slowly with a spoon to extract all the juice from the tamarind.
2. Throw away seeds and rind.
3. In a separate bowl, mix the turmeric, chilli and mustard pastes in 2 cups water.
4. Heat the oil in a karahi and when really hot, add mustard seeds.
5. Cook till seeds stop spluttering.
6. Add the pieces of hilsa very carefully.
7. Fry fish for a couple of minutes shaking the karahi so that fish does not stick to the bottom.
8. Through a sieve pour contents of the second bowl into the karahi and then the tamarind juice. Bring it to a boil.
9. Add salt, green chillies and sugar.
10. Simmer for 15 mins.
11. There should be plenty of light gravy in this dish.
12. Serve with plain boiled rice.