Ingredients

• 200 g - fresh carp fish (or rohu fish)
• Alternatives - Sole fish fillets or tilapia fish
• 1/2 stem - fresh ginger (make a paste using the food processor)
• 1 big - onion, finely julienned
• 1-2 - tomatoes (diced)
• a few sprigs - cilantro
• 1/2 tsp - haldi/turmeric (approximate)
• 2-3 - green chillies
• oil to shallow fry
• salt - (approximate)

How to Make Machher Jhol

• Wash the fish pieces and rub a little turmeric and salt on the pieces.
• Keep for 10 minutes.
• Heat a little oil in a non-stick wok or frying pan.
• Wait till the oil is very hot, and fry the fish pieces a little (till they are light brown in colour).
• Keep the fish pieces aside.
• Then heat oil again.
• Put in the ginger paste/grated ginger, green chillies, tomatoes, the onion pieces, and a little turmeric.
• Stir fry for about 15 minutes over medium heat till the onions are cooked a little.
• Keep stirring as you saute.
• When the consistency is thick, add the fish pieces.
• Stir everything together (be careful about not breaking the fish pieces), add salt.
• Then add a little water (enough to cover the fish pieces) and the chopped cilantro.
• Put the heat to high, and boil.
• If you are using a pan with a lid, use the lid to cover the pan.
• This will seal the flavours.
• After 20 minutes turn off the heat.
• Serve hot with basmati rice.