Machhere Jhol (Bengali Fish Curry) recipe

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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

  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.

  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.

  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.

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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