Ingredients

• 500 g rohu fish steaks, cut into 8 pieces
• 250 g potatoes
• 5 tbsp mustard oil
• 1½ tsp ground turmeric
• 1 tsp panch phoron
• 1 dried red chilli
• 4 green chillies
• 1 medium tomato
• 1 tsp ginger paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp Kashmiri red chilli powder
• 500 ml water
• 1 pinch sugar
• 2 tbsp fresh coriander leaves
• to taste salt

Method

1. 01
   Marinate the fish Rub the fish pieces all over with one teaspoon of the turmeric and about one teaspoon of salt, then leave them to rest for fifteen minutes.
2. 02
   Heat the mustard oil Pour the mustard oil into a wide kadai and heat it over high heat until it just begins to smoke, then lower the heat to medium.
3. 03
   Fry the fish Slide the fish pieces into the hot oil in a single layer and fry them for about three minutes on each side until golden, then lift them out onto a plate.
4. 04
   Fry the potatoes In the same oil, fry the potato wedges with a pinch of salt for about five minutes until lightly golden at the edges, then lift them out.
5. 05
   Temper the panch phoron Add the panch phoron and the dried red chilli to the remaining oil and let them sizzle for about fifteen seconds until the seeds crackle and smell fragrant.
6. 06
   Cook the masala Add the tomato, ginger paste, the remaining half teaspoon of turmeric, the cumin, coriander and chilli powder with a splash of water, and stir for about four minutes until the oil separates at the edges.
7. 07
   Simmer the potatoes Return the potatoes to the pan, pour in the water, add salt and the pinch of sugar, bring to a boil, then cover and simmer for about twelve minutes until the potatoes are tender.
8. 08
   Add the fish Slip the fried fish pieces and the slit green chillies into the gravy and simmer uncovered for five minutes so the fish soaks up the jhol.
9. 09
   Rest and serve Scatter the coriander leaves over the top, turn off the heat, and let the curry rest for two minutes before serving with plain steamed rice.