Hilsa fish 3 pieces, white mustard bowl 2 tablespoons, dry chilli powder 1/2 tablespoons, turmeric powder 1 teaspoon, green chilli 4-5, arrow mustard oil 4 tablespoons, salt to taste, black cumin seeds 1/2 -Think
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Salt of fish should be kept for a while. Once the oil is hot in the pan, kalijira will give the fish with a boil. If you have a little fry then you will have to give one cup of water all the spices in the middle of the fish. If the water flows, then the taste will be covered with salt. When the oil comes up, the mustard oil will be dissolved by churning the mustard oil. Now you have to prepare for the show.
