Ilish Pani Khola

Ingredients:
•    Hilsa fish- 6 pieces
•    Eggplant- 1 medium, cut into thin, long pieces
•    Chopped onion- ½ cup
•    Green chillies- 5-6, slit
•    Turmeric powder- ½ tsp
•    Salt to taste
•    Mustard oil- 3 tbsps

Method:
1.    Wash the hilsa pieces and rub them with salt and a little turmeric. Set aside for 10 minutes.
2.    Heat mustard oil in a pan and lightly sauté the chopped onion. Do not brown the onions.
3.    Add the eggplant, green chillies, turmeric and salt. Stir for a minute, then add 3 cups of water.
4.    Once the water comes to a boil, gently add the hilsa pieces.
5.    Cover and cook over medium heat for 8-10 minutes. Do not turn the fish, as the pieces may break apart.
6.    Remove from the heat while the gravy is still light and thin. Drizzle a little raw mustard oil over the top and serve with hot steamed rice.
Tip: No chilli powder, garlic or cumin is used in this recipe. That simplicity is what makes it special.