Katla Macher Jhol (Bengali Fish Curry)

2. Fry the fish
Heat mustard oil until smoky.
Fry the fish pieces lightly until golden.
Remove and keep aside.
3. Prepare the curry
In the same oil, fry potato wedges until golden.
Add bay leaf + panch phoron. Let them splutter.
Add chopped tomatoes and green chillies.
Add ginger paste and sauté until tomatoes soften.
4. Add dry spices
Add turmeric, red chilli powder, coriander powder, and salt.
Sauté for 1 minute.
5. Make the jhol
Add 2–2½ cups hot water and bring to a boil.
Add the fried potatoes.