Macher Jhol

Rub the fish pieces with 2 g turmeric and 3 g salt and set aside for 10 minutes to marinate.

Heat mustard oil in a kadai over high heat until smoking, then reduce to medium. Shallow-fry the fish pieces for 2–3 minutes per side until golden. Remove and set aside.

In the same oil, fry the potato wedges until lightly golden on the outside. Remove and set aside.

Add a little more oil if needed. Add bay leaves and panch phoron; let them splutter for 30 seconds.

Add the sliced onions and cook over medium heat for 5–6 minutes until golden brown.

Add ginger and garlic paste and sauté for 2 minutes until the raw smell disappears.

Add chopped tomatoes and cook for 3–4 minutes until they break down and the oil separates.

Add the remaining turmeric, cumin powder, coriander powder, and red chilli powder. Stir well and cook the masala for 2 minutes.

Add water and bring to a boil. Add the fried potato wedges and green chillies. Cook for 5 minutes until potatoes are half-done.

Gently slide in the fried fish pieces. Simmer on low heat for 6–8 minutes until the fish is cooked through and the gravy is light and soupy.

Adjust salt, garnish with fresh coriander leaves, and serve hot with steamed white rice.