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Ilish Bhaja

Just hilsa, turmeric, salt and mustard oil — fried golden and eaten with hot rice, the frying oil and a green chilli.

Ingredients

• 6 hilsa steaks, plus the head if you have it
• 1 tsp turmeric powder
• ½ cup mustard oil
• 4 green chillies
• salt to taste

Method

1. Wash the hilsa, pat dry and rub with turmeric and salt. Rest 10 minutes.
2. Heat mustard oil in a wide pan till it smokes, then lower to medium.
3. Slide in the fish without crowding. Fry 3–4 minutes per side till golden and crisp at the edges.
4. Lift out the fish. Keep the hot oil — it is now ilish tel.
5. Serve each plate of rice with a spoon of the oil, a piece of fish, salt and a green chilli.

Tip: Don't move the fish for the first 3 minutes — the skin sets and won't stick or break.