| • | Wash the fish fillets. Make them dry aside and then coat them with table salt and turmeric powder. Set them aside.
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| • | Now heat up the oil in a wide, heavy bottomed non-stick pan. Add black onion seed to the oil, and fry until you aroma a nice aroma.
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| • | Add the fish fillets, one at a time, frying each side for 5 minutes or until they turn golden brown. Keep them aside.
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| • | Now add chopped up onion and ginger in the same oil, and fry for 10 minutes.
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| • | Add turmeric, salt, chilli powder, cumin powder and coriander powder to the above. Stir for 5 minutes.
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| • | Now add tomato puree and water; stir well. Cover the cooking pan and bring in the above to boil.
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| • | Add the deep-fried fish fillets and freshly green chillis to the above, and turn down the burn and cook them for 25 minutes.
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| • | Macher Jhol is ready to serve. Garnish it with freshly coriander leaves.
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