Sorshe ilish (hilsa in mustard)

Instructions

1. Rinse the hilsa steaks, then rub them with turmeric and a pinch of salt. Let rest 10 minutes.
2. Grind the mustard seeds with a little lukewarm water in a mortar until you get a smooth paste.
3. Heat the mustard oil in a pan until it just starts to smoke, then lower the heat and quickly brown the fish steaks, 2 minutes per side. Set aside.
4. In the same oil, add the mustard paste and the rest of the lukewarm water, then add the salt and the split green chilies. Simmer for 5 minutes.
5. Return the fish steaks to the sauce, cover and cook over low heat for 10 to 12 minutes, until the flesh flakes easily.
6. Add a drizzle of mustard oil at the end, adjust the salt and serve hot with white rice.