Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style)

Marinate the fish pieces with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside.

Temper the same oil with nigella seeds and green chilies. Add the tomato puree, kasundi and turmeric powder. Saute till the oil separates.

Now add 1 & 1/2 cup water and salt. Bring it to boil. Then gently drop in the fried fish and simmer, covered for 2-3 minutes on a low flame.

Switch off the flame and add the mustard oil. Garnish with coriander leaves and serve with plain steamed rice.