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Machhere Jhol (Bengali Fish Curry) Popular Recipes

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Machhere Jhol (Bengali Fish Curry)

"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

Instructions :

Prep : 10M Cook : 4M Ready in : 30M
  • 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.

Notes :

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