Macher jhol (everyday fish curry)

Ingredients

• 6 pieces rohu (rui) or katla, about 500 g
• 2 potatoes, cut in long wedges
• 1 small brinjal or a few pieces of raw papaya or parwal (optional)
• ½ tsp panch phoron (Bengali five-spice)
• 1 tsp cumin powder and 1 tsp coriander powder
• 1 tsp ginger paste
• 1 tsp turmeric and ½ tsp red chilli powder
• 2 green chillies, slit
• 4 tbsp mustard oil
• Salt to taste and 2 cups water
• Chopped coriander leaves

Method

1. Rub the fish with salt and ½ tsp turmeric. Fry in hot mustard oil until golden on both sides; set aside.
2. In the same oil add panch phoron. When it splutters, add the potatoes and vegetables and fry for 3–4 minutes.
3. Mix cumin, coriander, ginger, the remaining turmeric and chilli powder with a little water and add to the pan. Fry until fragrant.
4. Add water, salt and green chillies. Cover and cook until the potatoes are nearly soft.
5. Add the fried fish and simmer for 5 minutes. The gravy should stay thin.
6. Sprinkle coriander leaves and serve with rice.