Macher Jhol (Mach Jhol)

Rinse the rice until the water runs clear, add 450 ml water, bring to a boil, then cover and simmer over low heat for 15–18 minutes; let it rest, covered, for another 5 minutes.

Pat the fish dry, rub it with 0.5 tsp turmeric and 0.5 tsp salt, and let it marinate for 15 minutes. Peel the potatoes and cut into large wedges; dice the tomato.

Heat the mustard oil well in a wide pan. Fry the fish for 2–3 minutes on each side until golden, then carefully transfer to a plate. In the same oil, fry the potatoes for 4–5 minutes until browned, and set aside as well.

Reduce the heat and add the mustard seeds and cumin seeds. Once they start to crackle, add the halved green chilies and cook for 20–30 seconds.

Add the tomato, the remaining turmeric and 0.5 tsp salt. Cook for 3–4 minutes, until the tomato softens and the oil starts to separate from the spice mixture.

Pour in 350 ml hot water, add the potatoes, cover and simmer for 8–10 minutes, until they are almost tender.

Gently return the fish to the sauce, cover and cook for another 5–7 minutes over low heat. Don't stir with a spoon — just shake the pan lightly so the fish doesn't fall apart.

Remove from the heat, let the jhol rest for 5 minutes, and serve hot with rice.