Simple Way to Bengali Aloo Bhaji Recipe

Machhere Jhol (Bengali Fish Curry)

The bengali aloo dum recipe is a delicious recipe of potatoes that are simmered in spicy tomato onion garlic and a yogurt gravy.

Recipe Summary 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 alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table.

Ingredients | Bengali Aloo Bhaji Recipe

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

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.

Info | Bengali Aloo Bhaji Recipe

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Machhere Jhol (Bengali Fish Curry)

Soups, Stews and Chili Recipes, Stews, Seafood,