West Bengal
Macher jhol
Thin gravy, fierce loyalty. Every Bengali mother's version is the correct one.
40 minTime
27 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original310kcalsame
27 gproteinsame
3 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Rub the fish with half the turmeric and a little salt. Rest 10 minutes.
- 2Heat the mustard oil until it smokes, then lower the heat. Fry the fish lightly on both sides and keep aside.
- 3Fry the potato wedges in the same oil until golden in spots.
- 4Add nigella seeds and green chillies, then the ginger paste and the powdered spices mixed with a splash of water.
- 5Add the tomato and cook until soft. Pour in the water with the rest of the turmeric and salt. Simmer until the potatoes are tender.
- 6Slide in the fish and simmer gently, uncovered, swirling the pan instead of stirring.
- 7Scatter coriander, rest a few minutes and serve with hot rice.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
