Fish Curry with Black Cumin

Ingredients

White Fish Fillets (Rohu or any white fish) - 2 Pieces

Finely Chopped Onion - 1

Finely Chopped Tomato - 1

Green Chilies, Slit (adjust to your spice preference) - 2-3

Black Cumin (kalo jeera) -1/2 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Cumin Powder - 1/2 Teaspoon

Coriander Powder - 1/2 Teaspoon

Red Chili Powder (adjust to your spice preference) - 1/2 Teaspoon

Salt To Taste

Mustard Oil (for an authentic taste) or A Healthier Cooking Oil - 1-2 Teaspoons

Fresh coriander leaves - For Garnish (optional)

To make Kalo Jeere Diye Macher Jhol (Fish Curry with Black Cumin):

1. Start by marinating the fish fillets with half of the turmeric and a pinch of salt. Allow them to sit for about 15 minutes.

2. In a pan, heat 1-2 teaspoons of mustard oil (or any preferred cooking oil). Mustard oil adds an authentic Bengali flavor; however, if you prefer a milder taste, use a different cooking oil.

3. 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 aside.

4. In the same pan, add more oil if needed, and then add black cumin (kalo jeere). Let them sizzle for a few seconds.

5. Add chopped onions and sauté until they become soft and translucent.

6. Stir in the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and the oil starts to separate from the mixture.

7. 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.

8. Return the seared fish fillets to the pan and gently mix them with the spices and tomatoes.

9. Add enough water to cover the fish. Cover the pan and simmer for about 10-15 minutes until the fish is cooked through.

10. Garnish with fresh coriander leaves if desired.

11. Lastly, serve your healthy Kalo Jeere Diye Macher Jhol with steamed rice or whole wheat roti for a balanced Bengali meal.