Hilsa fish or Ilish in Mustard gravy for all

I think this "Shorshe Ilish" is a very typical Bengali delicacy, and you need to learn from me a simple way to make it right. Many people use different methods however mine is influenced by mother.

At the starting, we need to first marinate the fish pieces with some salt and turmeric powder around one and a half to approximately two tablespoons. Once the fish pieces around eleven used for this, are marinated well enough I eventually then let it sit for about a few minutes before frying lightly in hot mustard oil. I used a big pan for frying and nicely warm up the mustard oil before I put the fish pieces gently one by one. Once frying is done for half a minute long on both sides, take them out of the pan gently.

Next up is to take about one and a half teaspoons of poppy seeds and two and a half teaspoons of blends of white and black mustard seeds. Put them all in mixer grinder after letting it be soaked in warm water for fifteen minutes maximum. Remember to add some salt to the mixture. Blend them well. Alongside, add a little salt and with enough water, make a thick paste. It is now time to blend it all well in your blender or mixer grinder. Once done to a paste like consistency now let it sit on the side while you turn up the heat of the wok and add tad amount of mustard oil. Once hot add a quarter of a teaspoon of nigella seeds and in a minute or so once it splutters and leaves a distinct aroma of its own, tip in the thick mustard-poppy paste. Add in little warm water to make it slightly runny, about half a cup. Once it starts to simmer away, immerse all of the fish pieces one by one carefully into the mustard gravy. Let it simmer for four to five minutes approximately. Check for salt and add only, if required. Final step is to drizzle a generous amount of mustard oil for that yummy richness and yes, it is done to perfection. Wala it is ready to get devoured with hot white rice.