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 gold...