Ingredients

• 2 - medium sized of bhetki/rahu/ katla fish
• 2 - medium sized potatoes
• 3 - parwar
• 1 tsp - panch phoran ( combination of aniseeds, methi seeds, mustard seeds and black cumin seeds)
• ½ tsp - coriander seeds
• 1 tsp - cumin seeds
• ½ tsp - black peppercorns
• 5 to 6 tbsp - oil
• ½ tsp - turmeric powder
• 1 - bay leaf
• 1 - dry red chilli
• sufficient water for cooking the vegetables
• handful of finely chopped coriander leaves (to garnish)
• salt to taste

How to Make Machar Jhol

• Clean and wash the fish.
• Chop the fish into medium sized pieces.
• Apply salt and1/4 tsp turmeric powder to the fish pieces and keep aside.
• Chop the vegetables into medium sized pieces and keep them soaked in sufficient water.
• Roast the coriander seeds, cumin seeds and black
• peppercorns on a pre-heated tawa till aromatic.
• Grind them along with little water to a paste. Keep aside. Heat oil in a kadai.
• Fry the fish on a medium flame till done.
• Remove and keep aside.
• In the same oil, add the paanch phoran, bay leaf and dry red chilli.
• Saute for few seconds.
• Add the vegetables, salt, 1/4 tsp turmeric powder and the ground paste.
• Saute till oil separates.
• Add sufficient water and cook the vegetables on a low flame till done.
• Add the fried fish pieces.
• Gently mix. Cook on a medium flame for 2 to 3 minutes
• so that fish pieces mix well with the jhol (gravy).
• The jhol should be watery in consistency.
• Garnish with coriander leaves and serve hot with steamed rice.