Machcher Jhol

• 500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick slices, diagonally
• 1 tsp: Turmeric
• ½ tsp: Salt or to taste
• Grind Together
  • 1 ½ cup: Onion, roughly chopped
  • 1 tsp: Garlic, chopped
  • 2 tsp: Ginger, chopped
  • 2-3: Dried red pepper
  • ½ tsp: Turmeric
  • 1 tsp: Salt or to taste
• To Proceed
  • ½ cup: Mustard oil
  • 1 tsp: Onion seeds
  • ¼ tsp: Cinnamon, broken in small pieces
  • Coriander leaves for garnish
  • 4 pcs: Cloves
  • 4 pcs: Green cardamoms
  • 1-2: Bay leaf
  • 2-3: Green chillies, slit lengthwise
  • 3 cup: Water

1. Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
2. Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
3. Lift the fish out of the oil, and keep aside.
4. In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
5. Sauté till fat separates then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
6. Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done).
7. Serve hot garnished with the coriander leaves.