Doi posto begun ilish. A quick Bengali bespoke hilsa fish curry recipe post with no life story to go with it

With some red rice. Perfect on a rainy day

• Heat a tablespoon of mustard oil
• Shallow fry salt, turmeric and red chilli powder smeared ilish and sliced begun pieces. 
• Move this to the side of the wok, add a teaspoon of mustard oil and then a slit green chilli and panch phoron (whole Bengali/ Odiya/ Assamese/ Bihari 5 spice) and then gentle integrate it with the fish and begun.
• Add a small bowl of dahi, ground posto (poppy seeds) beaten together with a couple of tablespoons of water (I used what was there in the pack of dahi), salt, cumin and red chilli powder together, to the wok and cover the fish with it.
• Cook on a low flame for a minute or two. Turn the fish around and cook for a minute or so and you are down. 
• Add some fresh coriander at the end of you so wish. My mother adds it to ilish. 

Aided by some Rajput wisdom

With chef Akshraj Jodha at the end of the dinner at the ITC Maurya. In the bowl is a delectable Rajasthani khichda of goat meat slow cooked with jowar/ sorghum millets, whole ginger, green chillies and dahi. Akshraj’s forefather’s had founded Jodhpur (hence Jodha)