Machhere Jhol (Bengali Fish Curry)

Ingredients

• 0.5 teaspoon cumin seeds 
• 0.3 teaspoon fennel seeds crushed
• 0.3 teaspoon fenugreek seeds 
• 2 teaspoons ground cumin 
• 1 tablespoon ground turmeric 
• 0.5 teaspoon mustard seeds 
• 0.5 teaspoon salt 
• 2 large tomatoes coarsely chopped
• 1 tablespoon vegetable oil 
• 2 cups water 
• 2 pounds whitefish fillets thick cut into large chunks

Equipment

• frying pan
• sauce pan

Directions

1. Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
2. 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.
3. Transfer the fish to the saucepan.
4. 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.
5. Serve hot.