Machhere Jhol (Bengali Fish Curry)
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Description
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.
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
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.
Nutrition Facts
serving: 4 servings
calories: 366.7 kcal
carbohydrates: 5.7 g
protein: 44.8 g
saturated fat: 2.7 g
cholesterol: 136.5 mg
sodium: 417.6 mg
fiber: 1.8 g
sugar: 2.5 g
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