Machhere Jhol (Bengali Fish Curry)

Name: Machhere Jhol (Bengali Fish Curry)
Total time: 30
Yield: 4
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

Recipe by Rina H from allrecipes.com

30 Mins.

Ingredients

4 servings

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2 large tomatoes, coarsely chopped
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2 teaspoons ground cumin
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1 tablespoon ground turmeric
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½ teaspoon salt
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2 cups water
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1 tablespoon vegetable oil

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2 pounds thick whitefish fillets, cut into large chunks
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½ teaspoon mustard seeds
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½ teaspoon cumin seeds
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½ teaspoon black cumin seeds
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¼ teaspoon fennel seeds, lightly crushed
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¼ teaspoon fenugreek seeds

Instructions

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.