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| Machhere Jhol (Bengali Fish Curry) |
"A sensitive Bengali fish curry. In India, the pleasant parts of a fish are regularly reserved as a fillet and served grilled, broiled, or cooked along a fish stew or curry containing the less appealing quantities of fish. The contrasting texture aggregate is worth trying at your dinner table."
Ingredients :
- 2 huge tomatoes, coarsely chopped
- 2 teaspoons ground cumin
- 1 tablespoon floor turmeric
- half teaspoon salt
- 2 cups water
- 1 tablespoon vegetable oil
- 2 kilos thick whitefish fillets, reduce into huge chunks
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- half teaspoon black cumin seeds
- 1/4 teaspoon fennel seeds, lightly beaten
- 1/4 teaspoon fenugreek seeds
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 30M |
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- Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a 4 quart saucepan; lessen heat to medium and preserve a simmer.
- Heat the oil in a skillet over medium-excessive heat; prepare dinner the fish inside the oiled skillet until golden brown, 2 to a few minutes in line with side. Transfer the fish to the saucepan.
- Heat a separate skillet over medium warmth, 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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