Katla machher aloo diye halka jhol(light soup with fish and potatoes) Recipe

Cooking Directions

• STEP 1.Clean and marinate the fish with turmeric powder and salt.
• STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, add cumin seeds, bay leaf, and chopped onions. Saute until onions turn golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and salt. Cook for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn soft.
• STEP 6.Add water and bring it to a boil. Add the fried fish and potatoes.
• STEP 7.Cover and simmer until the potatoes are cooked and the flavors are well blended.
• STEP 8.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Marinating the fish helps to enhance its flavor.
• Frying the fish before adding it to the soup gives it a crispy texture.
• Adjust the spice levels according to your preference.

Storage and Serving

• Katla machher aloo diye halka jhol is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the soup before serving.