Kalo Jeere Diye Macher Jhol /Rui Machher Jhol

Instructions

1. Start by marinating the fish fillets with half of the turmeric and a pinch of salt. Let them sit for about 15 minutes.
2. In a pan, heat 1-2 teaspoons of mustard oil (or any cooking oil you prefer). Mustard oil adds an authentic Bengali flavor, but it has a strong taste.
3. If you prefer a milder taste, use a different cooking oil.
4. Add the marinated fish fillets to the hot oil and sear them on both sides until they turn golden. Remove them from the pan and set them aside.
5. In the same pan, add more oil if needed, and then add black cumin (kalo jeere). Let them sizzle for a few seconds.
6. Add the chopped onions and sauté until they become soft and translucent.
7. Stir in the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and the oil starts to separate from the mixture.
8. Reduce the heat to low and add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes, stirring constantly.
9. Return the seared fish fillets to the pan and gently mix them with the spices and tomatoes.
10. Add enough water to cover the fish. Cover the pan and simmer for about 10-15 minutes until the fish is cooked through.
11. Garnish with fresh coriander leaves if desired.
12. Serve your healthy Kalo Jeere Diye Macher Jhol with steamed rice or whole wheat roti for a balanced Bengali meal.
13. This healthier version of Kalo Jeere Diye Macher Jhol reduces the oil content and uses a balanced amount of spices for flavor. Enjoy this delicious Bengali fish curry as part of your meal.