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Macher Jhol

Everyday Bengali home-style thin fish curry with potatoes — light, soulful and made for rice.

Ingredients

• 500 g Rohu or Katla pieces
• 2 potatoes, cut in wedges
• 1 tomato, chopped
• ½ tsp panch phoron
• 1 tbsp ginger paste
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• 3 green chillies
• 4 tbsp mustard oil
• 2 tbsp coriander leaves
• salt to taste

Method

1. Rub fish with salt and turmeric, fry in smoking mustard oil till golden. Keep aside.
2. Fry the potato wedges in the same oil till golden spots appear.
3. Add panch phoron and let it splutter.
4. Add ginger paste, cumin, chilli powder and tomato with a splash of water. Cook till oil separates.
5. Add 2½ cups water, salt and green chillies. Boil till the potatoes are cooked.
6. Add the fish and simmer 5 minutes. Garnish with coriander.

Tip: Mix the dry spices with a little water before adding — they won't burn.