Bori Diye Boyal Machher Jhol

Fry the bori in mustard oil until crisp and lightly browned, then set aside.

Season fish with salt and turmeric and sear just enough to firm the surface.

Cook potato, tomato, cumin, turmeric, and green chiles until the tomato softens.

Add water and simmer, then return fish and bori so both absorb the broth.

Serve when the fish is tender and the bori are softened but not dissolved.