Marinate the ilish with a pinch of turmeric and salt.

Dissolve the mustard paste, remaining turmeric powder and salt in a little water. Keep aside.

Heat 1/2 tbsp oil in pan, shallow fry the bhindi till light brown. Keep aside on a kitchen absorbent towel.

Heat 2 tbsp oil in the same pan, shallow fry the fish (I can see your frown there ? yes, it might be blasphemy to some who doggedly persist that you should never fry the fish. Take a call - if the ilish is indeed very fresh, you need not fry it). Keep aside.

To the same pan, add the remaining oil, when smoking hot, throw in the nigella seeds and green chillies. Allow to splutter.

Add the grated green mango, continue to cook over a low heat till the mango pieces become tender.

Stir in the mustard paste, cook for 2-3 minutes. At this stage, add about 1/2 cups of warm water, give it a nice stir and bring the curry to a boil.

Throw in the bhindi. Gently add the fried fish. Simmer for 5 odd minutes. Add some more green chillies if you relish your heat.

Finish with a hearty drizzle of mustard oil. Serve with hot rice.