Machhere Jhol (Bengali Fish Curry)

A delicate Bengali fish curry. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 367 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon vegetable oil
• 2 cups water
• 2 teaspoons ground cumin
• 1 tablespoon ground turmeric
• ½ teaspoon cumin seeds
• ½ teaspoon black cumin seeds
• 2 large tomatoes, coarsely chopped
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 2 pounds thick whitefish fillets, cut into large chunks
• ¼ teaspoon fennel seeds, lightly crushed

Recipe Instructions

Step 1

Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.

Step 2

Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.

Step 3

Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.