Mackerel in Mustard Sauce

Traditionally this is made with Elish (Hilsa fish) and called 'Shorshe Elish'. But it can be quite challenging for those who are not used to it, because Elish is a very fine bony fish and not available everywhere outside Bangladesh. You can use any fish of your choice. Here I used Mackerel, it is remarkably close to Elish, taste-wise. 

• Two Mackerel  > cut in small pieces > coat lightly with some turmeric and very little oil > set aside.

Mustard Sauce: 

• 1/4 cup mustard oil in the hot pan >  4 tbs onion paste + 2 tbs garlic paste + 1 tsp salt + 1 tsp curry powder + 1/2 cup water
• Add 3 tsp whole grain mustard paste (non-alcoholic version available) + 1 tsp English Mustard paste + 2 tbs yogurt (variation: coconut milk) + 4 green chillies > cook for 2 mins
• Add the fish, coat with the sauce, cover and lower the heat and cook for 10 mins. 
• Add water if sauce is too thick.
• Optional: add 1 tsp fish seasoning to enhance taste. 

Garnish with red chilli, coriander leaves and drizzle some mustard oil over the fish.