1. Cut fish into slices. Wash well.
2. Apply some turemeric powder and salt to fish and wash again. (This will remove the fishy smell)
3. Heat the oil in a kadai.
4. Fry fish slices few at a time lightly, drain and reserve.
5. To the remaining oil in the kadai, add red chillies and Panch Phooran.
6. When it is fragrant, add mustard powder and green chillies.
7. Fry till chillies are wilted.
8. Add about 2 cups of water and salt.
9. When the water begins to boil, add the fish.
10. Cover and simmer gently till the fish is cooked.

Serves:3 to 4

Note:

1. Panch phoorna is a mixture of fennel (saunf), mustard, cumin, fenugreek and black cumin.
2. This is one of the most widely used dishes in Bengal.
3. It is a simple thin curry of fish, which is served with steamed rice.
4. Hilsha or rohu fish is used in this recipe. But any other fish may be used.