Bengali fish curry

Method

1. 1

   Season fish with salt and half the turmeric; set aside for 10 minutes.

2. 2

   Heat mustard oil and lightly fry fish on both sides; lift out while still tender.

3. 3

   Fry potato wedges in the same oil until golden at the edges; remove.

4. 4

   Add kalo jeera and slit chillies to the pan; let them sizzle briefly.

5. 5

   Add tomato, remaining turmeric and salt; cook until soft, then pour in water.

6. 6

   Return potatoes and simmer until nearly tender. Add fish and cook gently for 5–7 minutes; serve with rice.

The story behind the dish

Macher jhol is a familiar weekday centerpiece in many Bengali homes. Its clear, gently spiced broth is designed to be eaten generously with rice.