Bengali · beginner
Bengali Light Nigella Stew With Green Papaya And Fish
A comforting, light-bodied fish stew simmered with delicate green papaya wedges, nigella seeds, and gentle chili warmth.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Rub the fish strips with half of the turmeric powder and half of the salt.
- 02
Heat mustard oil in a saucepan over medium-high heat. Sear fish for 1 to 2 minutes per side until lightly browned. Remove fish onto a plate.
- 03
Add nigella seeds and green chilies to the remaining oil in the pot, popping them for 30 seconds.
- 04
Add the raw green papaya wedges, ground cumin, remaining turmeric, and remaining salt. Sauté for 3 minutes.
- 05
Pour in 2 cups of warm water, cover, and cook over medium heat for 12 to 15 minutes until papaya wedges are fork-tender.
- 06
Gently slide the seared fish strips back into the broth and simmer uncovered for 3 minutes before serving warm.
A LITTLE KITCHEN KNOW-HOW
Jhol (Comforting Light Stew)
Cooking fish and vegetables in a thin, watery broth seasoned with basic digestive spices.
Notes from the kitchen
- Green raw papaya absorbs broth flavors remarkably well while keeping the broth clean and soothing.
- Keep fish searing brief so it finishes cooking gently inside the spiced broth.
- Original home-cooking adaptation inspired by Bengali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
