Machhere Jhol Bengali Fish Curry Recipes

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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

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

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     Seafood Stew

Time 30m

Yield 4

Number Of Ingredients 12

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

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