Machher Jhol (Bengali Fish Curry)

Ingredients

1/4 tsp onion seeds (kalonji)
2 medium potatoes
5 green chillies
1 1/2 tblsp coriander seeds
1 small sized fish (preferably rohu)
3 tblsp mustard oil
2 tsp turmeric powder
salt to taste 
1 tsp cumin seeds

Method

·             Clean, cut and take off fish head.

·             Clean inside of the fish and wash thoroughly.

·             Cut the fish into half-inch thick slices.

·             Pat dry with a kitchen towel and apply salt and turmeric powder.

·             Wash, take off and cut potatoes into half-inch thick finger sized pieces.

·             Wash, take off stems and slit the green chillies.

·             Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.

·             Heat up two-tblsp mustard oil in a pot till it just reaches smoking point.

·             Remove, cool and heat up the oil again on medium heat.

·             Mix in the fish slices, few at a time and fry for a minute on each side.

·             Remove and keep aside.

·             Mix in potato pieces to the pot and stir fry for two to three minutes.

·             Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.

·             Mix in coriander-cumin paste and stir fry on low heat up for a minute sprinkling a little water, if required.

·             Mix in two-cup of water, sautéed potatoes, salt and simmer (boil slowly at low temperature) for four to five minutes or until the potatoes are completely cooked.

·             Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked.

·             Serve hot with steamed rice.