Bengali-style fish curry ("Maacher Jhol") is a delicious, simple fried fish in a basic, spiced curry. This preparation is best when made with a firm-fleshed fish like cod or small fillets like tilapia. Spices like turmeric and cumin paired with herbs like fenugreek leaves bring bright, savory flavor.

Prep time: 15 min

Cook time: 20 min

Total time: 35 min

Bengali-Style Fish Curry
Copyright Recipe © 2015 Woodland Foods

Ingredients

Directions

  1. Place tomatoes, turmeric, cumin, salt and stock in large stock pot and bring to a boil over medium heat.

  2. Meanwhile, heat vegetable oil over medium heat. When warm, add mustard, nigella and cumin and toast until fragrant, about 30 seconds. Add fenugreek and continue cooking, stirring constantly, for 30 seconds more. Add spices to stockpot, stir and simmer 10 minutes to allow flavors to meld.

  3. Add cod to pot and simmer in sauce until cooked through and no longer translucent, about 5 minutes. Serve hot.