BANGALI MACHER JHOL (BENGALI FISH CURRY)

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Ingredients
  • Fish (katla) – 6 pcs
  • Potato, cut into 1 ½ inch long – 2 medium size
  • Onion, chopped – 1 medium size
  • Tomato, chopped – 1 medium size
  • Green chillies – 3 to 4
  • Turmeric powder – 3 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Black peppercorn, crushed – ½ tsp
  • Garam masala powder – 1 tsp
  • Kashmiri red chilli powder – 1 tsp
  • Salt – to taste
  • Oil – as required


Method

Marinate the fish pieces with salt and turmeric.
Heat oil in a pan/kadai. Fry the both side of the fish pieces, take it out and keep aside. In the remaining oil, add the potato pieces. Fry it for 2 to 3 mins. Add the chopped onion and tomato to it and fry it for another 5mins. Add green chillies, turmeric powder, cumin & coriander powder, Kashmiri red chilli powder, garam masala powder, crushed peppercorn and salt. Add some warm water and cook it with covered lid. When the masala leaves oil, add the fried fish and some more water and cook it again for another 10 mins. Make the gravy thick or medium thick as per your choice. Serve it with steamed rice.

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