Wash the fish very well. Marinate with salt and turmeric.
Slit the green chillies.
Cut the potato into long 4 pieces and fish half the plantain then peel of and cut into half.
In a nonstick pan heat the oil and shallow fry the fish. By nature Elish fish make double the oil. If the oil is too much, you can take out some portion and can store and can take with your hot rice.
In keep the fish in another pot,you fry the potato and green plantain in that oil. Then the slite chillies with the vegetable. When the chillies give a aroma , then you pour the cumin powder with 1 teaspoon water. When the oil will separate from masala, then you pour 3 to 4 cups water.
After 5 minutes when the vegetables are tender then you pour fish which you have already shallow fry. Salt as per taste. After 2 to 3 min you pour the curry in the pot.
Again you heat the same pan and pour 1 teaspoon mustard oil . after enough heat you pour 1/2 teaspoon kalonji . when kalonji gives nice aroma then you pour the prepared curry. After 1/2 minute your mouth watering Elish curry ready to eat with your hot fine rice.