Preparation time 15 minutes Cooking time 15 minutes Serves 4 to 5 Ingredients : 4 to 5 big 100 /150 grm pieces each of Ilish/ Hilsa/ Shad 100 to 200 grm eggplant (cut into straing pieces) 1 tsp turmeric powder 1 tsp kalojeera/kalonji / nigella sativa 1 tsp red chily powder 1 tbsp mustard paste 1 tbsp poppy seed paste 3 green chily mashed 2 green chilly slited ½ tsp ginger paste ¼ cup mustard oil 2 to 3 drops ghee / clarified butter 2 pinch garam masala ½ tsp sugar Salt to taste Methods of CookingWash the fish and the eggplant and then sprinkle salt , turmeric and red chily powder. Rub the fish and eggplant with the spices. Now heat mustard oil ( if you really want to taste ilish in Bong way then take a pleasure of mustard no white oil substitute please) then add kalonji . As it starts to splutter then add the fish and eggplant with mashed green chilly and silted green chilly. You can decrease the heat by adding less green chilly. Stir with soft hand for few second and put the lid the on for 2 minutes . Then add the mustard paste, poppy paste, ginger paste and salt all at once. Mix well. Now add 2 to 3 cups of warm water. Let it boil in high flame for 5 minutes. Now add sugar. Let it boil at the end add 2 drops of ghee and just a pinch garam masala. Make sure not to add more because we don’t wont to over power the curry with the smell of ghee and garam masala but want to give a subtle taste to the curry and so ghee and garam masala. Put off the flame. Cover with lid and give 5 to 10 minutes standing time. Serve with hot steamed rice.