Wash hilsa adding water,then add salt and turmeric powder mix and keep aside,
Soak mustard powder in the hot water adding salt and little oil for five minutes and after that it's ready for making fish.
Now keep all ingredients near to the cooking side,
Put oil in the heated pan, boil until smoke is created from the oil because mustard oil needs perfect boiling point,put fish pieces and saute carefully both sides of the fish and keep to the plate,don't fry too much,
In other side add turmeric powder and red chilli powder to the curd and mix well set aside,
Now add Kalo jeera to the pan and cook for over a high heat,until cracking, add chopped tomatoes cook until it becomes soft and massey, add curd to the pan saute till oil evaporates from the gravy,add grated khoya mix well
Cook for a few minutes add garam masala powder add green chilli,kashmiri red chilli powder and salt give it a well mix and cook over a low heat,
Now put one cup water to the pan boil and cover with a lid it is continue till gravy becomes thickened add fish pieces carefully,
Add soaked mustard powder to the pan and add some little water also add chopped coriander leaves cook for another minute or two then add to the plate.
Delicious restaurant style hilsa curry is ready.
