Macher Jhol

Ingredients

• 700g firm white fish fillets (such as rohu, cod or halibut), cut into pieces
• 1 tsp ground turmeric, divided
• Salt
• 1/4 cup mustard oil (or vegetable oil)
• 1 tsp cumin seeds
• 2 green chilies, slit
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 2 tomatoes, diced
• 2 potatoes, peeled and cut into wedges
• Pinch of sugar
• Chopped cilantro, to serve

Before you cook

• Cut the fish into large pieces.
• Peel and cut the potatoes into wedges.
• Finely chop the onion and dice the tomatoes.

Steps

1. Rub the fish pieces with half the turmeric and a pinch of salt.
2. Let the fish rest for 15 minutes.
3. Heat the mustard oil in a wok over high heat until it shimmers.
4. Fry the fish pieces for 2 minutes per side, until lightly sealed.
5. Lift the fish out and set it aside.
6. Lower the heat to medium and add the cumin seeds to the same oil.
7. Add the green chilies and the potato wedges.
8. Fry the potatoes for 5 minutes, stirring occasionally.
9. Add the chopped onion and cook for 5 minutes, until soft.
10. Stir in the ginger-garlic paste and cook for 1 minute.
11. Add the remaining turmeric, the ground coriander and chili powder.
12. Stir in the diced tomatoes and cook for 5 minutes, until softened.
13. Pour in 2.5 cups of water.
14. Bring to a boil, then simmer for 10 minutes, until the potatoes are nearly tender.
15. Slide the fried fish pieces into the pot in a single layer.
16. Add the sugar and salt to taste.
17. Cover and simmer gently for 8 minutes, until the fish is cooked through.
18. Garnish with chopped cilantro before serving.