Ingredients

• Fish pieces - 10 ( 750 g )
• Oil (preferably mustard oil) - 1 cup
• Garlic paste - 2 tbsp
• Haldi powder - 2 tsp
• Red chilli powder - 2 tsp
• Mustard - 4 tbsp, made into a paste
• Dhania patta - a bunch, finely chopped
• Tomato - 1 medium, chopped or pureed
• Salt - to taste
• Water ( boiling ) - 600 ml

How to Make Fish Jhol

• Cut the fish and wash it thoroughly in water for at least 4 to 5 times.
• Add 1 tsp of haldi powder, red chilli powder, garlic paste and salt to the fish.
• Marinate for 15 minutes.
• In a karaahi, add enough oil for deep frying the fish.
• Fry the fish on medium flame.
• Meanwhile, make a paste of mustard using water. Also boil water on the other flame.
• When the fish is fried ( pinkish yellow ), drain out the oil.
• Add around 5 tbsp of the same oil in the karaahi.
• When the oil is hot, add mustard paste and rest of the masala to it, along with a little water.
• Saute on medium heat for 4 minutes.
• Add salt, tomato and dhania patta to it.
• Saute for 5 minutes, and then add the boiling water.
• When the jhor (gravy) begins to boil, add the fish pieces and boil for 3 minutes.
• Put out the flame.
• Garnish with some more dhania patta.
• Serve with steaming rice.