Ingredients

• 500g Rohu fish, cut into pieces
• 2 large Tomatoes, pureed
• 1 medium Potato, cubed (optional)
• 1 tbsp Mustard oil
• 1 tsp Panch phoron (five-spice blend)
• 2-3 Green chilies, slit
• 1/2 tsp Turmeric powder
• Salt to taste
• 2 tbsp chopped Coriander leaves

Instructions

1. Marinate the fish pieces with a little salt and turmeric powder. Lightly fry them in mustard oil until golden brown. Set aside.
2. In the same oil, add the panch phoron. Once it crackles, add the green chilies.
3. If using potatoes, add them now and fry for a few minutes.
4. Add the tomato puree, turmeric powder, and salt. Cook until the oil starts to separate from the masala.
5. Add 2 cups of warm water and bring the gravy to a boil.
6. Gently slide the fried fish pieces into the gravy.
7. Simmer for 7-10 minutes, or until the fish is cooked through and the gravy has thickened slightly.
8. Garnish with fresh coriander leaves and serve hot with steamed Joha rice.