Instructions: Heat the oil in a kadai or wok and fry the fish for 23 minutes.

Set aside in its juices.

Make a fine paste of the ginger chilli turmeric and mustard seeds with a little water in a food processor.

Heat 3 tablespoons of oil in a pan.

Add the panch phoron.

When the seeds crackle add the mustard paste and salt.

Cook for 5 minutes stirring all the while.

Add the fish its juices and the rest of the water and simmer for 3 more minutes.

Serve hot with boiled rice.

All time bengali favourite

Serves 4

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