1. Wash and clean the hilsa fish thoroughly and pat it dry. Make a fine paste of ginger and garlic and marinate the fish in it along with salt, turmeric powder, chilli powder, coriander powder, cumin powder, coriander leaves, and lemon juice. Leave it for six hours.
2. Pan sear the fish over a tawa to allow the masala to bind and then keep it in a palm lead on slow fire so that the fish gets a smokey flavour.