Ingredients:
4-6 pieces of Hilsa darne
100 gm koromcha
4 gondhoraj lime leaves
4 green chillies, slit;
5 gm turmeric
10 gm red chilli powder; 2 gm kalonjee
Salt to taste;
30 ml mustard oil
15 gm mustard paste;
200 ml water

Procedure:
Cut the koromcha berries into halves, scoop out the bitter seed from inside with back of a spoon. Slice the gondhoraj lime leaves. Apply salt and turmeric to the fish pieces. Set aside for 10-15 minutes. Heat mustard oil in a kadhai, temper with kalonjee and slit chillies. Add the prepared berries and saut�. Add turmeric and red chilli dissolved in little water. Cook well. Add 200 ml of water and add the marinated fish. Cover and simmer till fish is half done. Add the mustard paste and seasonings. Add the sliced lime leaves and simmer till fish is cooked. The resultant gravy is a thin broth. Serve with steamed rice.

LIME PICKLE

Ingredients
6 gondhoraj limes, rinsed
60 gm salt
1 tbsp yellow mustard seeds
1 tsp fenugreek seeds
Seeds from 2 star anise
4 small green chillies, chopped finely
125 gm light muscovado sugar
1 tbsp ground ginger
3-4 tbsps water

Procedure:
Cut the limes into quarters, put them into a wide bowl and sprinkle over the salt. Leave for 24 hours. Next day, put the mustard seeds, fenugreek, star anise seeds and chillies into a dry saucepan and cover. Place over a high heat and roast the spices, shaking the pan constantly until the mustard seeds start to pop. Remove from the heat. Strain the liquid from the limes into a small pan. Add the sugar, ginger and water. Boil for 2 minutes or until the sugar has dissolved. Combine the limes and toasted spices thoroughly and put into 2 clean, dry preserving jars. Pour over the sugar mixture, making sure that it covers the limes. If it doesn�t, push the limes further down into the jar, or remove one or two quarters. Cover the jars loosely, and when quite cool, screw on the lids tightly. Label each jar, adding the date on which the pickle was made. Keep for 4 weeks before using.