Ilish Maach Anaras diye (Hilsa with pineapple)

Ingredients :

Hilsa Fish                              600 grams
Turmeric                                a pinch or two(for marination)
Salt                                        a pinch or two(for marination)
Pineapple                               4 slices
Mustard Oil                           4 tbsp
Bay Leaves                            2
Cloves                                   4
Green Cardamoms                 2 one inch sticks
Turmeric                               1 tsp
Chilly Powder                        1 tsp
Kashmiri Chilly Powder         1/2 tsp
Ginger Paste                          1 tbsp
Aniseed Paste                        1 tbsp
Water                                    1/4 th cup
Onion(cut in rings)                  1
Salt                                        According to taste

Ilish

Method :

Cut the hilsa into 8 pieces, cross wise and coat lightly with turmeric and salt and set it aside for half an hour.
Heat 2 tbsp of mustard oil in a wok and lightly fry the fish and keep aside. Do not use the same oil again for this dish.
Cut the pineapple slices and coarsely blend them in a blender. Set aside with the juice in a bowl.
Heat the rest of the oil in a pan , add the bay leaves, cloves, green cardamoms and cinnamon. Fry for 3 minutes and add the turmeric, chilly powder, kashmiri chilly powder, ginger paste and aniseed paste .Fry over moderate heat until the spices change colour. Add the pineapple and salt to taste. Add water and simmer for 5 minutes. Add the fish and carefully spoon the spices over it. Cover and cook for 15-20 minutes, turning the fish once, taking care that it doesn't break.
For Garnish :
Brown the onion, cut in rings, and sprinkle over the fish before serving.