Bengali Fish Curry (Machher Jhol)

Ingredients

Fresh fish (e.g., Rohu or Hilsa)

500 grams, cut into pieces

Potatoes

2 medium, peeled and cut into cubes

Onion

1 large, finely chopped

Tomatoes

2 medium, chopped

Garlic

4 cloves, minced

Green chilies

2-3, slit

Mustard oil

4 tablespoons

Cumin powder

1 teaspoon

Red chili powder

1 teaspoon

Turmeric powder

1 teaspoon

Salt

to taste

Fresh coriander leaves

for garnish

Instructions

1. Begin by marinating the fish pieces with turmeric powder, red chili powder, and salt. Allow it to sit for 15 minutes to absorb the flavors.
2. In a deep pan, heat mustard oil over medium heat until it is hot but not smoking. Carefully add the marinated fish pieces, frying them until they turn golden brown on both sides. Once done, remove them from the pan and set aside.
3. In the same pan, add the chopped onions and minced garlic. Sauté until the onions become golden brown and fragrant.
4. Add the cubed potatoes to the pan and fry until they begin to turn golden brown, stirring occasionally to ensure they cook evenly.
5. Mix in the chopped tomatoes, cumin powder, and the remaining turmeric powder. Cook until the tomatoes soften and meld with the other ingredients, about 5-7 minutes.
6. Gently return the fried fish pieces to the pan along with the slit green chilies. Add water as needed to create a sauce, then cover and let it simmer on low heat for about 10 minutes, allowing the flavors to meld.
7. Taste and adjust the salt as necessary. Once done, remove from heat and garnish with fresh coriander leaves before serving.