Name: How to make bengali fish curry-macher jeere jhol
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 500g fish (Rui)Coat with salt and turmeric powder; 3 tbsp. Mustard oil; 1/2 tsp. Cumin seeds; 3/4 tsp. Turmeric powder; 5-6 green chillies (slit); 1 medium tomato; 2 medium potatoes; 2 cups water; 2 tsp. Cumin powder; 1/2 tsp. red chilli powder; Coriander leaves; Salt (to taste)

Difficulty:BeginnerPrep time: 5 minutesCook time: 25 minutesRest time: minutesTotal time: minutesServings:6 servingsCalories: kcal Best Season:Suitable throughout the year

Description

This is a simple fish curry made of cumin and potatoes. No onion, no garlic recipe and tastes great with steaming hot white rice.

Instructions

Add 3 tbsp. mustard oil to a pan set on medium heat

Add potatoes and stir fry for 5 min or till they start to turn golden brown in color
Set the potatoes aside
Turn up the heat to high

Add fish pieces and fry till golden brown on both sides (~2 min per side)
Set the fish aside
Reduce the heat to medium

Add cumin seeds, green chillies (slit), turmeric powder and salt (to taste)
Give it a quick stir
Add tomato pieces and stir till they are soft and oily (press down with your spatula)

Add cumin powder and red chili powder and stir
Add 2 cups of water
When the gravy starts to simmer, add potato pieces

Place the lid on and simmer till the potatoes cook through
Add the fish pieces and make sure they are submerged in the gravy
Place the lid on for another minute

Add salt to taste (if required)
Simmer the gravy tlll it doesn’t taste dilute anymore
Add coriander leaves

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