Bengali Fish Curry Recipe

(macher jhol)

Ingredients :

750 g	White fish filets or fish cutlets
375 ml	Water
4 pieces	Green chilies, deseeded and slit lengthwise
1 piece	Eggplant, small,sliced
1 piece	Large potato, cut into wedges
1 tsp	Turmeric
2 tsp	Salt
-	Mustard oil for pan-frying
Masala:
1/2 tsp	Cumin seeds
1/2 tsp	Fennel seeds
1/2 tsp	Black mustard seeds
1/4 tsp	Fenugreek seeds
1/4 tsp	nigella seeds (kalonji)

Method :

Pat dry the fish filet or cutlets and sprinkle both sides with salt and turmeric and set aside to marinate for 10 minutes.
Heat oil in wok or pan and saute the fish until golden brown on both sides and set aside.
Using the same oil, saute the masala spices until they stars to crackle.
Add potato and eggplant and saute until well coated with the spices.
Put in water and simmer until the vegetables are tender.
Add fish and chilies and heat through and serve with plain rice.