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Machhere Jhol (Bengali Fish Curry)

Rated as 4.33 out of 5 Stars

"A delicate Bengali fish curry. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table."
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30 m servings 367
Original recipe yields 4 servings


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  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. Transfer the fish to the saucepan.
  3. 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. Serve hot.

Nutrition Facts

Per Serving: 367 calories; 17.6 5.7 44.8 136 418 Full nutrition

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Could not find black cumin seeds anywhere. I live next to one of the largest Indian merchant areas in New Jersey. No black cumin seeds to be found so I doubled up on the regular cumin seeds. Fou...

Also made this minus the black cumin. Came out wonderful.Flavorful without being 'hot'. If most Indian food is too spicy for you then this would be a good addition to your recipe box.Think I'll ...

For those who could not find "black cumin" - it's not cumin and is a literal translation of the Bengali or Hindi name. It's sold under the name "kalonji" or "onion seeds" - any Indian grocery st...