MACHER JHOL BONG WAY.

This is traditional fish curry with potatoes the Bong household.

Relished with steamed rice.

Serves : 4

INGREDIENTS

• 500gms Rohu / Catla slices or any fish of your choice. Marinated with 1/2 tsp turmeric

• 3/4 tsp salt.

• 2/3 medium potatoes halved, marinated with 1/4 tsp turmeric and salt. Then fried in 1 tbsp oil.

• (1 large onion, 2inch ginger, 4-5 garlic cloves, 1 small tomato, 2 green chillies, grind to paste.)

• 1 medium onion sliced.

• 1-2 small bay leaf

• (4 cloves, 2 cardamoms, 1 inch cinnamon, 4 peppercorns, 1/4 tsp cumin seeds) - Dry spices.

• 3/4 tsp chilli powder

• 11/2 tsp coriander powder

• 1/2 tsp cumin powder

• 1/4 tsp turmeric powder

• 1/2 tsp salt or to taste.

• 1/2 cup chopped coriander

• 2 small green chillies for garnish.

• 3-4 tbsp oil

• 11/2 cups water.

METHOD

1. Heat oil in a pan and fry the fish till done.

2. Remove and keep aside.

3. In a wok heat the same oil and add the dry whole spices.

4. Add the onions and fry till golden brown.

5. Add the ground paste, chilli powder, coriander powder, cumin powder, turmeric, salt and 1/2 the chopped coriander.

6. Cook till oil separates.

7. Add the fried potatoes

8. Stir fry. Now add the water and cook till potatoes are done but firm.

9. Slowly slip the fried fish pieces into the curry.

10. Let it come to a boil.

11. Remove into a serving bowl taking care the fish pieces remain intact.

12. Garnish with rest of the coriander leaves and green chillies.

13. Serve hot with white steamed rice.