1. Marinate the fish
Wash fish pieces and marinate with salt and turmeric.
Rest for 10 minutes.
2. Fry the fish
Heat mustard oil until smoky.
Fry the fish pieces lightly until golden.
Remove and keep aside.
3. Prepare the curry
In the same oil, fry potato wedges until golden.
Add bay leaf + panch phoron. Let them splutter.
Add chopped tomatoes and green chillies.
Add ginger paste and sauté until tomatoes soften.
4. Add dry spices
Add turmeric, red chilli powder, coriander powder, and salt.
Sauté for 1 minute.
5. Make the jhol
Add 2–2½ cups hot water and bring to a boil.
Add the fried potatoes.
Cook for 5–6 minutes.
6. Add the fish
Add the fried Katla pieces gently.
Simmer for 6–8 minutes so the flavours blend.
7. FinishAdd coriander leaves (optional).
Drizzle a few drops of raw mustard oil for extra flavour (optional but authentic).
Serve with
Steamed rice
A squeeze of lemon
A green chilli on the side
Enjoy your food!
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