"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." — Rina H.
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tomatoes, coarsely chopped
thick whitefish fillets, cut into large chunks
black cumin seeds
fennel seeds, lightly crushed
Could not find black cumin seeds anywhere. I live next to one of the largest Indian merchant areas in New Jersey. No black cumin seeds to be found so I doubled up on the regular cumin seeds. Found the recipe to be a little bland so I added 1/2tsp of cayenne pepper and 1 tsp of curry powder. I used fresh thick cod filets and found them too delicate for the recipe. Next time I will use stripe bass or blackfish, All in all a pleasant flavor.
Also made this minus the black cumin. Came out wonderful.Flavorful without being 'hot'. If most Indian food is too spicy for you then this would be a good addition to your recipe box.Think I'll try it with salmon next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Machhere Jhol (Bengali Fish Curry)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 158
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