Simple Way to Mustard Fish Curry

Machhere Jhol (Bengali Fish Curry)

Heat the oil and add in the black mustard seeds and wait until the mustard seeds begin to crackle.

Recipe Summary 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 | Mustard Fish Curry

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

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.

Info | Mustard Fish Curry

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Machhere Jhol (Bengali Fish Curry)

Soups, Stews and Chili Recipes, Stews, Seafood,