Bengal's favourite fish recipe - Hilsa in the local five spice mix, coated in a flavourful mustard and poppy seed paste.
Marinate the fish with salt and turmeric.
Soak mustard and poppy seeds and grind them into a paste.
Heat mustard oil in a pan and splutter panch phoron.
Add ginger paste and mustard-poppy paste and saute.
Now add turmeric and red chilli powder.
Add the marinated fish with green chillies and salt.
Add the tomatoes. Mix well and cook on a slow flame.
Once done, serve with steamed rice.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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