Bengali Machher Jhol

Instructions

1. Rub the fish pieces with half the turmeric and salt. Heat mustard oil in a wok until very hot. Fry the fish pieces until golden on both sides (about 2 minutes per side). Do not overcook. Remove and set aside.
2. In the same oil, fry the potato wedges until lightly golden, about 4 minutes. Remove and set aside.
3. Reduce heat to medium. Add nigella seeds and cumin seeds and let them sizzle for 20 seconds.
4. Add the sliced tomato and ginger paste. Cook, stirring, for 4 minutes until the tomatoes soften into a thick paste.
5. Add the remaining turmeric, red chilli powder (½ tsp) and salt. Stir well.
6. Pour in 400ml warm water and add the fried potato pieces. Bring to a boil and simmer for 10 minutes.
7. Gently add the fried fish pieces and slit green chillies. Simmer for 5 minutes without stirring much. The jhol should be light and golden — not thick like a curry. Serve with steamed white rice.

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