Wet fish curry with aubergines, potatoes and moong dal (Macher jhol)

Course Main Dishes Prep Time Less than 30m

Ingredients in this Recipe

1 tbsp brown or black mustard seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp fenugreek seeds
1 tbsp nigella seeds (kalonji)
1 tsp freshly ground coriander seeds
1 tsp freshly ground cumin seeds
1 tsp ground ginger
100g/3½oz moong dal (mung beans; available in some supermarkets and Asian grocers)
150g/5oz aubergine, cut into 1cm/½in thick pieces
2 tsp turmeric powder
200g/7oz small waxy potatoes, such as Charlotte, peeled and cut into 1cm/½in thick slices
3 tbsp vegetable oil
4 tbsp roughly chopped fresh coriander
500g/17½oz thick white fish fillet, such as hake, haddock or snapper, skin on
900ml/1½ pints water
salt, to season, plus 1 tsp

See Full Recipe at BBC Food