Jeera Guro Diye Maacher Jhol - Fish in Cumin Gravy

Jeera Guro Diye Maacher Jhol

Another quick and easy gravy for fish. Any white fish such as snapper, carp or whitefish works in this recipe. Since we all love eggplant, it's one way to sneak vegetables into a meal. Cumin seeds are roasted in a dry pan without oil and ground to a fine powder for the gravy.

This main dish is best served with basmati or jasmine rice.

Ingredients

1 lb. fish steaks or fillets

3-4 Japanese eggplant, cut in long slices

1 large tomato, diced

4 Tbsp. oil

1/2 tsp. shah jeera/cumin seeds

1 tsp. roasted cumin powder

1 tsp. turmeric, divided

1 tsp. Kashmiri mirch/paprika
1 tsp. ginger paste

salt to taste

3-4 green chilies, slit

1 handful cilantro, minced 

Directions

1. Marinate fish pieces with turmeric powder and salt and set aside for 30 minutes.
2. Dissolve remaining turmeric powder, cumin powder, paprika, ginger paste and salt in a little water and set aside
3. Heat oil in a skillet over medium-high heat, sputter cumin seeds and fry eggplant on each side for 3 minutes.
4. Push eggplant to the edges of the pan and add dissolved spices.
5. Bring to a boil and add tomatoes and green chilies.
6. Add a cup of simmering water to the pan along with salt and fish pieces.
7. Lower heat and simmer for 5 minutes, turn fish over and simmer for another 5 minutes.
8. Adjust salt to taste and garnish with cilantro.

Transfer to a serving dish and serve with a fragrant rice.