Clean and cut the Hilsa fish into 4-5 pieces. Gently rub the Hilsa fish pieces with 5 grams of salt and 2 grams of turmeric powder.
2
Soak the yellow mustard seeds and black mustard seeds in warm water for at least 30 minutes.
3
Drain the soaked mustard seeds and grind them into a smooth paste using a mortar and pestle or a small grinder, adding 10 grams of green chilies and a pinch of salt, along with a minimal amount of water to achieve a fine consistency.
