This recipe, from author Indrani Sen's grandmother, first appeared in our August/September 2014 special India issue with the story Required Eating. Cook fish, flipping once, until skin is crisp, 4–5 minutes; transfer to a plate.
No Bengali meal is complete without maacher jhol, fish simmered in a tomato-based curry scented with mustard oil and the region's distinctive mix of five spices: toasted fenugreek, nigella, cumin, black mustard, and fennel seeds. saucepan over medium-high; cook mustard and cumin seeds until they pop, 1–2 minutes. Add five-spice powder and chiles; cook 1–2 minutes.
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No Bengali meal is complete without maacher jhol, fish simmered in a tomato-based curry scented with mustard oil and the region's distinctive mix of five spices: toasted fenugreek, nigella, cumin, black mustard, and fennel seeds.