Ingredients:

1. 1 Salmon Steak (about 1/2 lb.)cut into 4 pieces.

2. A few “Kalo Jeerey”

3. Salt to taste

4. 1 1/2 tsp. Turmeric Powder

5. 1 1/2 tsp. Chilly Powder (I used Cayenne)

6. Baby Potatoes – 4 (cut in 1/2)

7. 1 tsp. Coriander Powder

8. 1 tsp. Cumin powder

9. 1 tomato – sliced and diced.

10. Mustard Oil (3 Tbspns.)

11. 1 tbsps. Mustard Powder

Method:

1. Make a Paste out of the Mustard Powder and a few drops of water, cover and keep aside.

2. Coat your fish steak with turmeric/salt and keep aside for an hour.

3. Heat oil (Oil should be really hot, or the fish would tend to stick to the pan) in a pan and fry the fish.

4. Take out the fish and keep aside.

5. In same oil, slightly fry the potatoes.

6. Take out the potatoes and keep aside.

7. Add the nigela(“Kalo jeerey”) and lightly fry. Add turmeric powder, chilly, coriander powder and cumin powder.

8. Add the potatoes and fry the masala for about 5 minutes on high heat.

9. Add water (depends on how much jhol u want).

10. Add the fish pieces.

11. After the jhol has started boiling, add the mustard paste.

12. 5 minutes later add the tomato pieces.

13. Reduce the heat, and take off heat after about 10 minutes.

14. Serve with Steamed Rice.

Salmon maacher Jhol

Bangladeshi Kitchen