This is a Bengali curry originally intended to use up the less attractive parts of the fish, but it works even better with fresh fish fillets.
Could not find black cumin seeds anywhere. I live next to one of the largest Indian merchant areas in New Jersey. No black cumin seeds to be found so I doubled up on the regular cumin seeds. Found the recipe to be a little bland so I added 1/2tsp of cayenne pepper and 1 tsp of curry powder. I used fresh thick cod filets and found them too delicate for the recipe. Next time I will use stripe bass or blackfish, All in all a pleasant flavor. - 15 Dec 2009 (Review from Allrecipes USA and Canada)
Also made this minus the black cumin. Came out wonderful.Flavorful without being 'hot'. If most Indian food is too spicy for you then this would be a good addition to your recipe box.Think I'll try it with salmon next time. - 18 May 2013 (Review from Allrecipes USA and Canada)