Simple Nigella Scented Codfish Curry – Kalo Jire Diye Macher Jhol
This simple nigella scented codfish curry takes me home to my mother’s kitchen. There is a magic to these simple spices that come together to make what we Bengali’s call macher jhol. There is never any doubt in my mind as to why I need to cook. No, the answer is not because I need to feed my family, although that would not be an incorrect answer. I cook because in the kitchen, I feel creative and in control of all my emotions. I can create without interruption and for the time that I work with food, I feel totally in control. This recipe for fish curry uses winter squash. I highly recommend either acorn squash or delicata squash. In a pinch you would add in sweet potatoes along with the regular potatoes. I sometimes use the same flavor profile with summer squash in summer.
This week has been busy and I have needed to feel under control. I have gravitated to the kitchen for simple quick fix dishes, that which my energy level can fit in. I have turned to the comfort of nigella seeds and fresh fish, a comforting taste of childhood. I had some acorn squash around so I added that in. This offers a nice variation to what would have been just potatoes. The gentle sweet notes of the squash have been perfect for this mild and flavorful seasoning.
It has been busy the past few weeks with all kinds of things going on. I have also been somewhat under weather – nasty cough and flu. I get particularly sad when this extends to the weekends.
Folks, some weeks I live for the weekends, it really is rough when I hack and cough into my precious Saturday sleeping. Thereby still feeling a little sorry for myself, I present you with this fish curry. Try it over steaming rice and it will be a cure for all that ails you. Simple fish curries like this take the place of chicken soup for us Bengalis. Once you try it you will understand why.
A simple nigella infused fish curry with acorn squash.
Ingredients
- 3-4 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon nigella seeds
- 1 teaspoon grated ginger
- 1 onion, coarsely chopped
- 1 dried red chili
- 1 -2 green chilies, slit
- 1 medium sized tomato, diced
- 1 teaspoon turmeric
- 1 cup finely cubed acorn squash or thinly sliced delicata squash
- 1 medium sized red skinned potato cubed
- 1/3 cup water
- 1 teaspoon salt
- 1 pound fish fillets cut into 1 inch cubes (I used codfish chunks - rubbed in turmeric and salt)
- 1 lemon
- 2 tablespoons coconut milk (optional)
- 1-2 teaspoons cilantro
Instructions
- Heat the oil and add the cumin and nigella seeds.
- Add in the ginger and the onion and cook on medium heat stirring frequently for about 6 minutes until the onion is soft, wilted and beginning to turn golden on the sides.
- Add in the tomato and turmeric cook for 3 minutes until softened. Add in the potato and the squash and mix well. Add in the water and the salt
- Stir in the green chilies and the fish in a single layer and cook for 2-3 minutes.
- Turn once, cut the lemon, lemon the seeds and squeeze the lime juice and the coconut milk if using and cook until heated through.
- Stir in the cilantro and eat with rice.