Hilsa fish with brinjal, potato and lemon juice

Marinate the fish with salt and 1/2 tspn turmeric and keep for about 10/15 mins

Now fry them till they are crisp . Don’t over fry them . The skin must be crisp and the body must have a light brown in colour . 

In a  pan heat oil then add the kalonji , paanch phooran and let them splutter then add the onions , garlic , ginger and chilli and fry them for about 4/5 mins on a medium heat. Add salt and turmeric and fry for another 2/3 mins . 

Add the potatoes and brinjal and mix well and them these for another 7/10 mins . Add the red chilli powder and jeera powder and mix again

Add the water n lower the heat and let the gravy simmer for about 10 mins or till the brinjal n potatoes are cooked. After this add the fried fish and cover for another 10 mins or so . 

After 10 mins add the lemon juice and mix well. Check the salt and now crank up the heat to high and let this summer without covering for 5/10 mins . The gravy will be reduced to half by now . Taste the gravy and you will get that taste of Hilsa fish , the brinjals and mostly the tanginess of the lemon but it’s subtle and the smell of the lemon makes it more better. Dnt use any other means to get that tanginess just use fresh lemon juice as far as possible.