Shorshe Ilish

Method

1. Heat oil in a pan and fry hilsa fish until golden brown. Remove and set aside.
2. In the same pan, sauté cumin seeds, then add sliced onion and green chili until golden.
3. Add chopped tomatoes and turmeric, cook until softened. Stir in mustard paste.
4. Add fried fish, salt, and 1 cup water. Simmer for 10 minutes. Serve hot.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.