Macher Jhol

Ingredients

• 400 g Rohu Fish
• 1 pcs Potato
• 1 pcs Onion
• 3 pcs Green Chili
• 0.5 tsp Nigella Seeds
• 2 tsp Turmeric Powder
• 0.25 tsp Red Chili Powder
• 1 tbsp Ginger Garlic Paste
• 4.333333333333333 tbsp Mustard Oil
• 2.25 tsp Salt
• 2 tbsp Cilantro
• 1 pcs Lime
• 500 ml Water

Method

1. Pat {rohu_fish} dry so it fries cleanly, then rub with {turmeric_powder} and {salt}. Slice {potato}, {onion}, and {green_chili} so they cook evenly.
2. Heat a skillet over medium-high heat until hot, add {mustard_oil}, let it reach the smoke point, then lower the heat slightly. Fry {rohu_fish} in a single layer for a few minutes per side until lightly golden but not fully cooked; remove to a plate so it does not break in the broth.
3. In the same skillet over medium heat, add {nigella_seeds} and bloom until aromatic and popping. Add {onion}, {potato}, {green_chili}, and {ginger_garlic_paste}, season with {salt}, and sauté until the {onion} softens and the edges of the {potato} turn glossy. Stir in {turmeric_powder} and optional {red_chili_powder} for a few moments until fragrant, then add {water} and bring to a gentle simmer.
4. Slip {rohu_fish} into the gently simmering broth and cook over low heat until the {potato} is tender and the fish is just cooked through and flakes easily. Keep the broth at a quiet simmer, not a boil, so the fish stays whole and delicate.
5. Taste the broth and adjust with {salt} if needed. Turn off the heat, scatter over {cilantro}, drizzle a little raw {mustard_oil}, and serve with a squeeze of {lime} for a bright finish.