Kajoli (Baspata) Macher Jhal

Servings - 3 persons

Ingredients:

Kajoli Mach - 150 g

Potato - 1 medium (or about 100 g) , cut in wedges

Shorshe Bata/Mustard paste - 1tbsp

Shorshe/Mustard seeds - 1/4 tsp

Whole Dry Red Chilly - 1

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp

Salt - To taste

Green Chillies - 3-4, slit

Coriander leaves/Cilantro/Dhonepata - 2 tbsp, chopped

White Oil - 3 tbsp

Mustard Oil - 1tbsp - Mustard Oil enhances the taste of shorshe bata (mustard seed paste) so is generally used for shorshe ( mustard) dishes.

Preparing:

1. Rub a pinch of turmeric, chilli powder, and salt on fish.

2. Make a paste of turmeric and chilli powder in 1 tbsp water.

Cooking procedure:

1. In a kadhai, heat 2 tbsp white oil.

2. Fry potato wedges for 4-5 min or until the potatoes turn golden brown. Fry on medium heat.

3. Remove potatoes and keep aside.

4. In the same oil fry fish. Fry on medium heat till slightly crisp (approximately for 3-4 minutes) and keep aside.

5. Add remaining white oil, and 1 tbsp mustard oil to the kadhai.

6. Add mustard seeds and dry red chilly. Let seeds splutter.

7. Add turmeric and chilli paste and fry masala for 1 min.

8. Then add potatoes and mix with masala for a minute.

9. Add 1 cup water and bring to boil. Add salt  and simmer for 8-10 minutes or until potatoes are almost done.

10. Then add mustard paste, fish and cook for a minute.

11. Add chopped cilantro and green chillies and remove from heat.

Serving Suggestions: