Machhere Jhol (bengali Fish Curry)

Ingredients

• Servings: 4
• 2 large tomatoes, coarsely chopped
• 2 teaspoons ground cumin
• 1 tablespoon ground turmeric
• 1/2 teaspoon salt
• 2 cups water
• 1 tablespoon vegetable oil
• 2 pounds thick whitefish fillets, cut into large chunks
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black cumin seeds
• 1/4 teaspoon fennel seeds, lightly crushed
• 1/4 teaspoon fenugreek seeds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


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