Machha jhola

Ingredients

• 500 g rohu or catla, cut in pieces
• 1 tsp turmeric
• Salt to taste
• 3 tbsp mustard oil
• 2 potatoes, cut in wedges
• ½ tsp panch phutana
• 1 onion, ground
• 1 tsp each ginger and garlic paste
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 1 tomato, chopped
• 2 cups water
• Coriander leaves

Method

1. Rub the fish with turmeric and salt and fry in mustard oil until golden. Set aside.
2. Fry the potato wedges lightly in the same oil.
3. Add panch phutana, then the onion, ginger and garlic pastes and fry until the oil separates.
4. Add cumin, chilli, turmeric and tomato and cook for 3 minutes.
5. Pour in the water, add the potatoes and cook until tender. Slide in the fish and simmer for 5 minutes.
6. Finish with coriander leaves and serve with rice.