“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.” - by Rina H.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 367 cal
- 18%
- Fat
- 17.6 g
- 27%
- Carbs
- 5.7 g
- 2%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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..." See more 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."
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