Tangra Macher Jhol/Spicy Tyangra fish Curry is an all-time favorite fish curry in any Bengali household. I’m sharing my mother’s recipe here the way she taught me to cook these freshwater fishes at home.
Tangra Macher Jhol/Spicy Tyangra fish Curry
Tangra Macher Jhol is a flavourful, hearty Bengali style Fish Curry. This recipe uses basic spices and easy to cook in no time.
Ingredients
- 500g- Tangra fish
- 1 large- Onion (thinly sliced)
- 1 medium-sized- Potato
- 1 tbsp- Ginger paste
- 1 tbsp- Cumin powder
- 1 tsp- Coriander powder
- 1 tsp- Kashmiri mirch powder
- ¼ tsp- Nigella seeds/Kalojire/Kalonji
- 8-9- Green chillies (slitted)
- Turmeric powder
- ½ tsp- Garam masala powder
- Salt to taste
- ¾ cup- Mustard oil
- 1 tsp- Fresh coriander leaves (chopped)
Instructions
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Peel the potato and cut into halves. Then slice each half into half-moon sizes, wash and keep aside.
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Rub salt and a tsp of turmeric powder on the freshly washed pieces of Tangra. Heat oil in a deep frying pan/kadai and fry the fishes over medium heat until golden, don’t crisp fry the fishes, otherwise, they will turn chewy. Use a lid to cover the deep frying pan/kadai at the time of frying, as Tyangra fishes spit a lot of hot oil, so care should be taken at this stage. Keep aside the fried fishes.
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Now fry the sliced potatoes, let the potatoes turn golden brown, remove and keep aside.
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There should be 4 tbsp oil in the kadai for making the curry, if the rest of the oil is not sufficient add some more oil at this stage.
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Temper with nigella seeds. Once it splutters add the onions and sauté until light brown in color.
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Add green chilies, ginger paste, cumin powder, coriander powder, kashmiri mirch powder, salt, and turmeric powder. mix and cook over medium heat for a few seconds. Now add a few tablespoons of water, keep stirring the masala until it starts leaving oil. Adding water at this stage prevents the spices from burning, helps to dissolve the masala, and enhances the flavour.
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Now add 1½ cup of water. Mix and give this a quick boil over high heat. Reduce the heat once the jhol/curry boils, add in the fried fishes and potatoes. Mix well, cover and cook over low heat until the potatoes are done.
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Add Garam masala powder, mix gently. Garnish with chopped coriander leaves.
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Tangra Macher Jhol is ready to serve. Have it hot with steamed rice, Enjoy!
