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Machhere Jhol (Bengali Fish Curry)
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Bengali-inspired, fragrant fish stew from India.
Ingredients:
2 large tomatoes, coarsely chopped
2teaspoons ground cumin
1tablespoonground turmeric
2cups water
2pounds thick whitefish fillets, cut into large chunks
0.5 teaspoonmustard seeds
0.5 teaspooncumin seeds
0.5 teaspoonblack cumin seeds
0.25 teaspoonfennel seeds, lightly crushed
0.25 teaspoonfenugreek seeds
Instructions:
In a 4-quart saucepan, combine tomatoes, cumin, turmeric, salt, and water and bring to a boil. Reduce heat to medium to simmer.
In a hot skillet, sauté the fish until golden brown on both sides, about 2-3 minutes each. Then transfer the fish to a saucepan.
Toast mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds in a skillet over medium heat until fragrant. Stir into the saucepan and simmer for 10 minutes to blend flavors. Serve hot.