A light, everyday Bengali fish curry in a thin turmeric-and-cumin broth with potatoes, the dish most Bengali households cook on an ordinary weeknight rather than for guests. 'Jhol' simply means a thin, soupy curry, in contrast to thicker restaurant-style gravies.
Marinate and fry the fish
Rub the fish steaks with turmeric and salt, then shallow-fry them in the mustard oil until lightly golden on both sides, and set aside.
Temper the oil
In the same oil, add the nigella seeds and let them sizzle for a few seconds.
0 minFry the potatoes
Add the potato wedges and fry, turning occasionally, until they pick up some color.
5 minBuild the broth
Stir in the ginger paste, cumin powder, coriander powder and turmeric, then add the tomatoes and green chilies and cook until the tomatoes soften.
4 minSimmer the curry
Pour in the water and salt, bring to a boil, then cover and simmer until the potatoes are tender.
10 minAdd the fish back
Slide the fried fish steaks into the thin curry and simmer gently just until heated through.
5 minServe
Serve the macher jhol hot over steamed rice.
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