Machhere Jhol (Bengali Fish Curry) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
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 |
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.
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