Begun Bori Diye Sorse Parse

Season the fish with turmeric and salt, then shallow-fry until lightly firm and set aside.

Fry the bori until crisp, remove it, and soften eggplant wedges in the mustard oil.

Bloom nigella seeds and green chiles, then add mustard paste, turmeric, and water for a thick sauce.

Nestle in the fish and eggplant and simmer until the mustard gravy clings.

Add the crisp bori near the end so it keeps some texture, then garnish with cilantro.