Machher Jhol

Ingredients

• •Fish
• •Potato
• •Tomato

Steps

1. 1Clean the fish pieces and rub them with turmeric and salt, then shallow-fry them briefly in mustard oil for a minute or two on each side until lightly firmed up, and set aside.
2. 2In the same oil, add a pinch of nigella or cumin seeds and let them sizzle.
3. 3Add chopped potatoes and sauté for a few minutes until they start to turn lightly golden at the edges.
4. 4Add chopped tomatoes, turmeric, and a little chili powder, cooking until the tomatoes soften into a light base.
5. 5Pour in enough water to make a thin broth, season with salt, and bring it to a boil.
6. 6Simmer until the potatoes are almost tender, about 10 minutes, then gently slide the fried fish pieces back into the broth.
7. 7Cook on low heat for another five to seven minutes, spooning the broth over the fish occasionally, until the potatoes are fully cooked and the fish is heated through and tender.
8. 8Finish with a little extra mustard oil or a pinch of garam masala, and serve hot with steamed rice.