Steamed Basmati Rice, Doi Maach and Jhurjhure Aloo Bhaja

Ingredients

• 600 g Rohu Fish (Or Katla, cut into 4 large, 1-inch thick steaks)
• 1 cup Full-Fat Yogurt (Must be at room temperature and whisked until smooth)
• 0.25 cup Mustard Oil (For frying fish and making the gravy)
• 0.75 cup Onion Paste (From 1 large onion)
• 1 tbsp Ginger Paste
• 1 tsp Garlic Paste
• 4 pcs Green Chilies (Slit lengthwise)
• 1 tsp Turmeric Powder (Divided into 0.5 tsp for marinade and 0.5 tsp for gravy)
• 0.5 tsp Kashmiri Red Chili Powder (For color, adjust to taste)
• 0.5 tsp Garam Masala
• 1 pcs Bay Leaf
• 3 pcs Green Cardamoms (Lightly bruised)
• 3 pcs Cloves
• 1 inch Cinnamon Stick
• 1 tsp Sugar (Helps balance the tang of the yogurt)
• 1.5 tsp Salt (Divided, or to taste)
• 1 cup Warm Water
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Marinate the Fish

   • Rinse the fish steaks and pat them completely dry with paper towels. This is crucial for a good sear.
   • In a bowl, rub the fish pieces with 0.5 tsp of salt and 0.5 tsp of turmeric powder, ensuring they are evenly coated.
   • Set aside to marinate for 15 minutes.
2. 2

   Shallow-Fry the Fish

   • Heat the mustard oil in a wide, heavy-bottomed pan (kadai) over medium-high heat until it is shimmering and lightly smoking. This removes its raw pungency.
   • Carefully slide the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 2-3 minutes per side until they are a light golden brown. The goal is to sear them, not cook them through.
   • Remove the fish from the pan with a slotted spoon and set aside on a plate.
3. 3

   Temper Spices and Sauté Aromatics

   • Lower the heat to medium. In the same oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves.

Ingredients

• 500 g Potatoes (About 3 large, starchy potatoes like Russet or Idaho)
• 0.75 cup Mustard Oil (For shallow frying, heat until just smoking)
• 0.5 tsp Turmeric Powder (Adds color and flavor)
• 1 tsp Salt (Adjust to taste, add at the end)
• 1 tbsp Poppy Seeds (Optional, for extra crunch and nutty flavor)
• 2 pcs Green Chilies (Optional, slit lengthwise for mild heat)

Instructions

1. 1

   Prepare the Potatoes (15 mins)

   • Peel the potatoes. Using a mandoline slicer or a sharp knife, julienne them into very fine, thin matchsticks.
   • Immediately place the shredded potatoes into a large bowl of cold water. Rinse them 2-3 times, changing the water each time, until the water runs clear. This removes excess starch, which is key for crispiness.
   • After the final rinse, let the potatoes soak in clean, cold water for 10 minutes.
   • Drain the potatoes thoroughly in a colander. Spread them in a single layer on a clean kitchen towel or paper towels. Pat them completely dry. There should be no visible moisture.
2. 2

   Fry the First Batch (8-10 mins)

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat. The oil is ready when it's shimmering and a single potato shred sizzles instantly.
   • Carefully add half of the dried potato shreds to the hot oil, spreading them out. Do not overcrowd the pan.
   • Fry for 5-6 minutes, stirring gently every couple of minutes, until the potatoes are light golden and begin to feel crisp.
   • Sprinkle half of the turmeric powder and continue frying for another 2-3 minutes until they are a deep golden brown and uniformly crisp.
3. 3

   Fry the Second Batch and Finish (8-10 mins)

   • Using a slotted spoon, remove the first batch of fried potatoes and drain them on a plate lined with paper towels. Immediately sprinkle with half of the salt while they are hot.
   • Add the remaining potato shreds to the pan. If using, add the slit green chilies now.
   • Repeat the frying process as with the first batch, adding the remaining turmeric powder towards the end.
   • If using poppy seeds, add them in the last minute of frying and stir until they are fragrant and stop sputtering.
   • Remove the second batch, drain on paper towels, and sprinkle with the remaining salt.
4. 4

   Serve (1 min)

   • Gently toss both batches of the fried potatoes together in a bowl.
   • Serve immediately while hot and crispy, traditionally alongside dal (lentil soup) and steamed rice.