Kechki Macher Tomato Jhol (Minnow Fish Curry)

Ingredients:

• Kechki mach (Minnow fish) - 500 gm
• Boiled potato - 1
• Tomato - 3
• Chopped onion - 2 tablespoons
• Chopped garlic - 1 teaspoon
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoons
• Fried cumin powder - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ cup
• Sliced green chili - 4 to 5
• Chopped coriander leaves - 2 tablespoons
• Salt - as needed
• Oil - 5 tablespo

Preparation:

• Clean the fish carefully in water. Rinse and drain properly.
• Heat a little bit of oil in a non-stick pan and add in the fish over low heat.
• Once the water dries up, turn off the heat and keep the fish aside.

• Peel the boiled potato and break it into smaller pieces.
• Cut the tomato into small, thin pieces. Keep aside.

• Heat oil in another pan and lightly fry the panchforon, onion and garlic.
• Add the tomato, turmeric, chili powder and salt, and fry for another 2 minutes.
• Stir in the potatoes with 2 cups of water.

• Once the water stars boiling, add the fish, green chili and coriander leaves.
• Keep over medium heat for 3 to 4 minutes.
• If the gravy dries up too much, add a bit more water.
• When the water starts boiling again, sprinkle the cumin powder on top and serve.