Machhere Jhol (Bengali Fish Curry)

2 large tomatoes, coarsely chopped

2 teaspoons ground cumin

1 tablespoon ground turmeric

½ teaspoon salt

2 cups water

1 tablespoon vegetable oil

2 pounds thick whitefish fillets, cut into large chunks

½ teaspoon mustard seeds

½ teaspoon cumin seeds

½ teaspoon black cumin seeds

¼ teaspoon fennel seeds, lightly crushed

¼ teaspoon fenugreek seeds

Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.

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.

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.