Machhere Jhol (Bengali Fish Curry)
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 large
Tomatoes (coarsely chopped)2 tsps
Ground Cumin1 tbsp
Ground Turmeric1 tsp
Salt2 cups
Water1 tbsp
Vegetable Oil1 tsp
Mustard Seed1 tsp
Cumin Seed1 tsp
Fenugreek SeedDirections:
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
3
Transfer the fish to the saucepan
4
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
5
Stir the spices into the saucepan
6
Simmer until the flavors integrate, about 10 minutes more
7
Serve hot