Macher jhol recipe

Ingredients

• 1 lb (450 g) firm fish steaks (rohu, catla, or a firm white fish)
• 1 tsp turmeric (divided)
• 1 1/2 tsp salt (divided)
• 4 tbsp mustard oil
• 1/2 tsp panch phoron
• 1 potato, cut into wedges
• 1 tomato, chopped
• 1 tsp ginger paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp Kashmiri red chilli powder
• 2 green chillies, slit
• 1 1/2 cups water
• Fresh coriander

Method

1. Rub the fish with half the turmeric and salt and leave for 10 minutes.
2. Heat the mustard oil until it just smokes, then reduce the heat. Fry the fish for 2 minutes per side until lightly golden. Remove.
3. Fry the potato wedges in the same oil until lightly browned. Remove.
4. Add the panch phoron, then the tomato, ginger and the ground spices with a splash of water. Cook for 3 minutes.
5. Add the potatoes, water and remaining salt and turmeric, and simmer until the potatoes are nearly done.
6. Slide in the fish and green chillies and simmer gently for 5 minutes. Garnish with coriander and serve with rice.