Tyapla Maacher Jhol

1. 1
   prep · ~10 min

   Marinate the fish.

   1.Pat the tyapla fish pieces dry with a kitchen towel.

   2.In a mixing bowl, rub the fish with 2 pinches turmeric powder and 0.5 tsp salt.

   3.Let the fish rest and absorb the spices for 10 minutes.

   TIPPat the fish completely dry before marinating. Excess water dilutes the rub and causes splattering in hot oil.
2. 2
   fry · ~4 min

   Lightly fry the fish.

   1.Heat 2 tablespoons mustard oil in a kadai until smoking lightly.

   2.Gently slide in the marinated fish pieces in a single layer.

   3.Fry for 1 minute on each side until just golden but not crisp.

   4.Remove the fish with a slotted spoon and set aside on a plate.

   TIPDo not overcook the fish. A light golden seal is enough; it will finish cooking in the gravy.
3. 3
   temper · ~1 min

   Temper the oil with nigella seeds and green chili.

   1.In the same kadai with the remaining oil, reduce the heat to medium.

   2.Add 0.5 teaspoon nigella seeds and let them sizzle for 15 seconds.

   3.Add the slit green chilies and sauté until they blister slightly, about 30 seconds.
4. 4
   saute · ~4 min

   Cook the potato and spice base.

   1.Add the potato wedges to the kadai and stir to coat with the tempered oil.

   2.Add 1 teaspoon ginger paste and sauté until the raw aroma fades, about 1 minute.

   3.Stir in 1 pinch turmeric powder and 1 pinch red chili powder.

   4.Add the remaining 1 tablespoon mustard oil if the pan looks too dry. Sauté for 1 minute.

   TIPCoat the potatoes well with the turmeric-ginger mix. This builds flavor before the water goes in.
5. 5
   simmer · ~12 min

   Simmer the jhol until the potatoes are tender.

   1.Pour 500 ml warm water into the kadai and season with a pinch of salt.

   2.Bring the liquid to a rolling boil, then lower the heat to a gentle simmer.

   3.Cover the kadai and cook until the potato wedges are fork-tender, about 10 to 12 minutes.

   TIPThe jhol should be thin and soupy. Add a splash of hot water if it thickens too much while the potatoes cook.
6. 6
   simmer · ~5 min

   Return the fish to the gravy and finish cooking.

   1.Gently slide the fried fish pieces back into the simmering jhol.

   2.Spoon the thin gravy over the fish and cook uncovered for 4 to 5 minutes.

   3.Check the seasoning and adjust salt if needed.

   TIPHandle the fish gently and avoid stirring. Shake the kadai lightly to keep the delicate pieces intact.
7. 7
   garnish · ~2 min

   Garnish with fresh coriander and serve hot.

   Turn off the heat, scatter chopped coriander leaves over the jhol, and let it rest for 2 minutes before serving.

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