1. It is important that the fish is fresh.
2. One should see by the gills to judge the freshness of the fish.
3. Very carefully the scales should be removed and then the fish should be chopped without rupturing the bile duct (else the fish will be bitter in taste).
4. The chopped pieces should be washed under running water.
5. Marinate the fish with turmeric powder and salt.
6. Start frying the fish pieces one by one in mustard oil.
7. Care should be taken that the fish should never be deep fried but slightly fried on both the sides.
8. While frying hilsa emits its own essence which specializes and distinguishes itself from other fresh water fishes.
9. Keep aside.
10. The ground mustard seed paste should not be allowed to stand for a long time, else it may turn bitter.
11. Heat mustard oil in a pan and dash the mustard paste in it.
12. Mix the poppy seed paste also along with it in order to make the gravy thick.
13. Release the already fried fish with the paste very slowly.
14. Stir with the help of a spatula and allow the fish to mix well with the paste.
15. Add salt and water very slowly.
16. The resultant gravy should be thick.
17. Add green chillies to the mixture.
18. Remove the entire content in a serving bowl and serve with steamed rice.

Recipe and image: swetawriter