Rohi Machha Jhola

1. 1

   Step 1

   • a.Marinate Fish & Prepare Mustard Paste
   • b.Clean the fish steaks and pat them dry. In a bowl, marinate the fish with 0.5 tsp salt, 0.5 tsp turmeric powder, and 0.5 tsp red chili powder. Set aside for 15-20 minutes.
   • c.Meanwhile, soak the black mustard seeds and cumin seeds in 1/4 cup of warm water for 15 minutes. This helps in grinding and reduces bitterness.
   • d.Drain the soaked seeds and transfer to a grinder. Add the garlic cloves, ginger, and green chilies. Grind to a very smooth paste, adding a tablespoon or two of water if needed.
2. 2

   Step 2

   • a.Fry Fish, Potatoes & Badi
   • b.Heat 3 tbsp of mustard oil in a kadai or wide pan over medium-high heat until it is very hot and just begins to smoke.
   • c.Carefully slide the marinated fish pieces into the hot oil. Shallow fry for 2-3 minutes per side until they are golden brown and crisp. Remove from the pan and set aside.
   • d.In the same oil, fry the badi (if using) until they turn golden brown. Remove and set aside.
   • e.Finally, add the potato slices to the pan and fry until they are light golden on the edges. Remove and keep with the fried fish.
3. 3

   Step 3

   • a.Prepare the Gravy Base
   • b.In the remaining oil (add the last 1 tbsp if the pan is dry), add the panch phoron. Allow the seeds to crackle for about 30 seconds to release their aroma.
   • c.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
   • d.Lower the heat and add the prepared mustard paste. Sauté for 2-3 minutes, stirring continuously, until the raw smell disappears. Be careful not to overcook it, as it can turn bitter.
   • e.Add the remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, and the remaining 1 tsp salt. Mix well and cook for another minute.
   • f.Add the chopped tomatoes and cook for 5-7 minutes, until they break down and become soft and mushy, and oil begins to separate from the masala.
4. 4

   Step 4

   • a.Simmer the Curry
   • b.Pour in 2.5 cups of warm water and stir everything together, scraping any bits from the bottom of the pan. Bring the gravy to a vigorous boil.
   • c.Once boiling, gently slide in the fried fish pieces, fried potato slices, and the fried badi.
   • d.Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the fish and potatoes to absorb the flavors of the gravy.
   • e.Check the consistency. The 'jhola' (gravy) should be thin and soupy. If it's too thick, you can add a little more hot water.
5. 5

   Step 5

   • a.Garnish and Serve
   • b.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • c.Let the curry rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld together beautifully.
   • d.Serve hot with a side of steamed white rice.

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