A Simple yet Superlative Macher Jhol…..A Minimalist Masterpiece Courtesy Jayanta Das!
Method:
Wash and part dry fish. Rub with salt and haldi and marinate for 15-20 minutes.
Heat a generous measure of mustard oil and fry the pieces of fish till they are almost done but not completely cooked through. Keep aside.
In the same pan add a tsp of kalonji after rubbing it between your palms to release aroma. Follow with 2-3 slit green chillies.
Now add peeled and diced potatoes (you can also add some cauliflower if you like) and cook for a couple of minutes.
While the potatoes are cooking, make a paste with haldi, salt and freshly pounded jeera powder.
Now add the paste to the potatoes and cook on medium flame till juices reduce.
Now add enough water to make an extremely thin curry (Jhol) and simmer on medium flame till potatoes are cooked through.
Add the fried fish and simmer for another 3-4 minutes. Sprinkle with fresh dhania and serve with steamed plain rice!
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Tenga Maach
