How to make Alu potol diye macher jhol

Bengalis are fish lovers and it is not possible for them to stay away from fish for a single day. So it is not possible and also not advisable to take fish in a rich curry daily, and that is why Bengalis are preparing fish with other vegetables and making a light soup-type curry. Just light fry potatoes and pointed gourds with light spices like cumin and turmeric with adding water fish chunks, and this is How to make Alu potol diye macher jhol.

Ingredients: 

• Fish: 4 pieces (use any sweet water firm fish like Carp, Rohu, Tilapia)
• Potato: 1 medium
• Tomato:  2 medium
• pointed guard:4 pieces
• onion-01
• Green chilies: 2 pieces
• Ginger paste: 1 tsp
• Cumin powder: ½ tsp
• Coriander powder: 1 tsp
• Turmeric powder
• Red chili powder-1 teaspoon

• panch phoron-1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeera (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)

• Salt to taste
• Oil: 4 tbsp  mustard oil

How to make Alu potol diye macher jhol

• Rub the washed fish pieces with salt and turmeric powder.
• Do the same with the vegetables.
• Now heat mustard oil in a kadai & fry the fishes and keep aside.
•  Temper with panchphoron in the remaining oil.
• As they splutter and sizzle add onion, potatoes, and pointed gourds and cook for 5 minutes. Then add turmeric, coriander, red chili, and cumin powder. Then adds chopped tomatoes, ginger paste, and some water (2 spoons) & Cook for 3 minutes.
• 
• 
• Now we can add water about 1 &1/2cup and let a boil comes and cover the lid in low flame.
• Open the lid and add fried fish pieces. Cook for 2 minutes.
• Lastly, add silted green chilies and turn off the heat.
• Macher jhol is ready.
• You can now serve it with steamed rice.