Bengali Fish Curry Bengal India Recipes

MACHHERE JHOL (BENGALI FISH CURRY)

Machhere Jhol (Bengali Fish Curry) image

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.

Provided by Rina H.

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 5.7 g, Cholesterol 136.5 mg, Fat 17.6 g, Fiber 1.8 g, Protein 44.8 g, SaturatedFat 2.7 g, Sodium 417.6 mg, Sugar 2.5 g

BENGALI FISH CURRY (BENGAL, INDIA)

Bengali Fish Curry (Bengal, India) image

I used this recipe for week 28 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation (and sub-nation) on Earth, and Bengal, India is my 28th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. You need a firm, white fish to make this curry (I used cod, but you could also use something like swordfish or mahi-mahi.)

Provided by GiddyUpGo

Categories Indian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 teaspoons coriander seeds
1 teaspoon cumin seed
2 dried hot red chiles
2 whole cloves
2 green cardamom pods
1 inch cinnamon stick
2 lbs firm white fish, cut into bite-sized pieces (I used cod)
3/4 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons canola oil
3/4 cup onion, finely chopped
1 teaspoon fresh ginger, grated and peeled
1 garlic clove, minced
1 indian bay leaf
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
1 cup plain yogurt

Steps:

Put the spice mix ingredients in a grinder or mortar and pestle and crush to a fine powder. Set aside.
Cut the fish up into chunks and place in a large bowl with the salt and turmeric powder. Toss until all your fish pieces are a nice yellow color.
Heat the canola oil and fry the fish until it is lightly browned. Remove with a slotted spoon and set aside.
Add a little more oil to the pan (if needed), then add the chopped onions. Saute until translucent.
Add the ginger, garlic and bay leaf and cook for one or two minutes. Then add the spice mix and cook for another couple of minutes.
Pour in the water along with the salt and sugar. Then take the pan off the heat and add the yogurt, stirring until all the ingredients are well-incorporated. Put the pot back on the stove over low heat and cook for five minutes, stirring occasionally to prevent burning.
Return the fish and any juices to the pot and continue to cook over low heat, for five minutes or until the fish is cooked through. Take out the bay leaf and serve over steamed basmati rice.

Nutrition Facts : Calories 429.1, Fat 22.9, SaturatedFat 4, Cholesterol 144, Sodium 1021.9, Carbohydrate 8.3, Fiber 1.5, Sugar 4.8, Protein 46.1

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