Wash and keep the ilish fish mixed with turmeric and salt.
Take a pan or wok and add some mustard oil.
Once the oil heats up, fry the ilish. Now this fish doesn't need to be fried at all. You can use it raw in the gravy and it gets cooked. Also tastes better when used raw in the dishes. However I had very very lightly fried both sides for not even a minute to give a little colour to it.
Prepare a paste of mustard seeds with green chilli
Use the same oil that was used to shallow fry the fishes. Cut few aubergine in long cylinder shapes and sautee them until they turn soft. You may sprinkle a little salt. Once done, keep them aside.
In the same oil, add few nigella seeds and slit green chilly,sautee for a minute and add water with some turmeric.
Now add the fried aubergine. Bring the curry to a boil. Add the mustard paste and give a stir. Adjust the seasoning and the consistency of the curry. Finally add the fried ilish and allow it to cook on flame for some 5minutes.Do not cook the gravy for a longer time once the mustard paste is added. We want to retain the hotness of the mustard in the gravy.
The curry here is very mild and the gravy is a little of watery consistency. The fish adds a nice aroma and taste to it.
Serve it with hot rice and I bet you will never complain. ☺☺☺
