Machhere Jhol (Bengali Fish Curry)

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 adjacent to a fish stew or curry containing the less lovable portions of fish. The contrasting texture incorporation is worth frustrating a pain at your dinner table.

The ingredient of Machhere Jhol (Bengali Fish Curry)

1. 2 large tomatoes, scratchily chopped
2. 2 teaspoons pitch cumin
3. 1 tablespoon pitch turmeric
4. u00bd teaspoon salt
5. 2 cups water
6. 1 tablespoon vegetable oil
7. 2 pounds thick whitefish fillets, cut into large chunks
8. u00bd teaspoon mustard seeds
9. u00bd teaspoon cumin seeds
10. u00bd teaspoon black cumin seeds
11. u00bc teaspoon fennel seeds, lightly crushed
12. u00bc teaspoon fenugreek seeds

The instruction how to make Machhere Jhol (Bengali Fish Curry)

1. Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; edit heat to medium and hold 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. Transfer the fish to the saucepan.
3. Heat a separate skillet greater than medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. protest the spices into the saucepan. Simmer until the flavors integrate, virtually 10 minutes more. foster hot.

Nutritions of Machhere Jhol (Bengali Fish Curry)

calories: 366.7 calories
carbohydrateContent: 5.7 g
cholesterolContent: 136.5 mg
fatContent: 17.6 g
fiberContent: 1.8 g
proteinContent: 44.8 g
saturatedFatContent: 2.7 g
servingSize:
sodiumContent: 417.6 mg
sugarContent: 2.5 g
transFatContent:
unsaturatedFatContent: