Maacher Jhol

• 4 large fish steaks (Kingfish, Salmon, Halibut)
• 1 tsp turmeric powder
• ½ tsp salt
• 3 tbsps mustard oil
• 10 minature potatoes
• 1 large bay leaf
• 5 green cardamom pods, bruised
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 large onion
• 5 cm ginger, crushed
• 3 garlic cloves, crushed
• 1 fresh chilli, finely chopped
• 2 tomatoes, finely chopped 
• ½ tsp turmeric powder
• 1 tsp coriander seeds, crushed
• 2 tbsps Greek yogurt
• 2 green chillies, sliced lengthways
• handful of fresh, green coriander, finely chopped 

Method

1. Wash the fish and pat dry with some kitchen paper. Place onto a dish and sprinkle with turmeric powder and salt. Rub this into the fish and set aside for 30 minutes.
2. In the meantime blitz the onion to get a paste.
3. When the fish has marinated, heat the mustard oil in a pan and fry the pieces of fish until each one is golden on both sides. Be gentle with the fish while it cooks then set to one side.
4. Use the same oil or add more if required and fry the potatoes until they are golden. Drain on kitchen towel and set to one side.
5. If needed add a little more oil and heat on medium heat. Add the bay leaf, cardamom pods and cumin seeds.
6. Once fragrant add the onion paste with the crushed ginger and garlic and fry for about 10 minutes.
7. Just as they turn golden in colour add the tomatoes, turmeric powder, crushed coriander seeds and chopped chillies.
8. Stir until fragrant then spoon in the yogurt and mix well.
9. Fry this for about 10 -15 minutes until it becomes shiny the add 1 or 2 cups of hot water.
10. Stir in the fried potatoes and bring the sauce to a boil. Reduce the heat and leave the potatoes simmering to cook through.
11. Once they are soft and cooked through add the fried pieces of fish and stir gently.
12. Cook for a few minutes then remove from the heat and sprinkle with the chopped coriander leaves and sliced chillies to garnish. Serve immediately with some plain rice