Name: Machhere Jhol (Bengali Fish Curry) recipe
Ingredients: 2 large tomatoes, coarsely chopped;2 teaspoons ground cumin;1 tablespoon ground turmeric;½ teaspoon salt;2 cups water;1 tablespoon vegetable oil;2 pounds thick whitefish fillets, cut into large chunks;½ teaspoon mustard seeds;½ teaspoon cumin seeds;½ teaspoon black cumin seeds;¼ teaspoon fennel seeds, lightly crushed;¼ teaspoon fenugreek seeds

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Ingredients

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

Nutrition Info

366.7 calories carbohydrate: 5.7 g cholesterol: 136.5 mg fat: 17.6 g fiber: 1.8 g protein: 44.8 g saturatedFat: 2.7 g servingSize: - sodium: 417.6 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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.

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