You’ll Need
For the Jhol
600g skinless pollock fillets, cut into large pieces
400g potatoes, cut into 1cm slices
1 aubergine, cut into thick batons
1 tbsp vegetable oil
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp nigella seeds or cumin seeds
1 onion, thinly sliced
2 garlic cloves, finely grated
20g fresh ginger, finely grated
3 ripe tomatoes, finely chopped
1 green chilli, slit
300ml hot fish or vegetable stock
Sea salt
Optional but dangerous
Plain rice
Chopped coriander
Lime wedges
Equipment
One 2-litre deep heatproof dish and foil
Method
Toss the potatoes and aubergine with the oil, half the turmeric and a pinch of salt.
Preheat your air fryer to 195°C and air fry the vegetables for 12 minutes, turning once.
Put the nigella seeds, onion, garlic and ginger in the heatproof dish and air fry for 5 minutes.
Stir in the tomatoes, cumin, remaining turmeric, chilli and stock.
Add the roasted vegetables, cover tightly with foil and air fry at 180°C for 10 minutes.
Season the pollock, nestle the pieces into the broth and re-cover.
Air fry for 8-10 minutes until the fish reaches 63°C and flakes, and the potatoes are tender.
Rest for 3 minutes and spoon the thin broth carefully so the fish stays in proud pieces.