Kalo jeere diye Patla Maacher Jhol

Ingredients:        
                       
Cooking time: 30-40 minutes

6-8 pieces of Rohu / Katla Fish
2 medium potatoes peeled &cut length wise
2 medium / 3 small tomatoes
3-4 split green chillies
1/2 tsp of nigella seeds or kalo jeera
1  tsp of cumin powder
1 tsp of turmeric powder
1 tsp chilli powder
1 tbsp onion paste
Salt and sugar to taste
Warm water as per consistency
Coriander leaves (chopped)
Mustard oil for cooking


Method:

1) First of all, rub salt and turmeric powder on the fish pieces and then deep fry them in mustard oil. Keep them aside.

2) Cut the tomatoes in slices or just dice into big pieces and keep aside.

3) Pressure cook the potatoes with salt for 1 whistle and keep aside.

4) Heat mustard oil in a wok and oil turns smoking hot, add nigella seeds. When they begin to crackle, add the onion, saute for a few minutes and then tomato and green chilli paste. Sauté.

5) Add cumin powder, chilli powder and turmeric powder. Sauté again. If the masala becomes too dry, add a bit of water during sautéing.

6) Once the masala is cooked add the boiled potatoes and saute for 2 mins.

7) Now measure out warm water as per your requirement for gravy. Sprinkle salt and let the gravy bubble up.

8) Slide in the fish pieces. Cook covered on medium heat for 4-5 minutes.

9) Spread the coriander leaves on top and mix in.

10) Serve hot with rice