Tangra Macher Tel Jhol Recipe/ Tangra fish curry is one of the Bengali traditional fish curries; though it needs little more oil, the outcome is really great and goes well with hot piping rice.
In the southern (Kerala) parts of India Tangra fish is known as Etta Koori, and it comes under the catfish family. These are excellent sources of proteins and Omega-3 fatty acids. Tangra fish is a single-bone freshwater fish and has a mild sweet taste and firm texture.
Many ways it can be prepared; you can prepare it with vegetables like potato, eggplant/brinjal, or you can prepare it with mustard paste, or Bengali Kalia with onions and ginger-garlic.
The types of equipment used for this recipe are
- Mixing bowl
- Blender
- Kadai/Fry pan
- Spatula
The ingredients required for this recipe are
- Tangra fish-3(bigger size)
- Onion-1
- Ginger-1/2 inch
- Green chili-3
- Brinjal (cut into length-wise)-1
- Turmeric powder-1 tbsp
- Red chili powder-1/2 tbsp
- Cumin-coriander powder-1/2 tbsp
- Mustard oil-1/2 cup
- Kalojire/nigella seeds-1/2 tbsp
- Chopped coriander leaves-2 tbsp
- Salt
How to make Tangra Macher Tel Jhol Recipe
Clean and wash the fish well and carefully as they have full of tiny roe, and keep them on a plate
Add turmeric powder, salt, and red chili powder, rub the fish well, and keep them aside for 15 minutes
Put onion, ginger, and green chili in a blender jar, make a smooth paste, and keep them aside
Now take a small bowl and prepare a mixture of spices (turmeric powder, red chili powder, and cumin-coriander powder), adding ½ cup of water, and keep it aside
Heat oil in a pan, carefully drop the fish, and fry them well on both the sides
Once fried well, take them out from the oil, and keep them aside
Add Curry cut brinjal and fry them in the same oil
Once fried well, take them out from the oil
Add green chili and nigella seeds to temper
As they splutter and sizzle, add the onion paste with water (by washing the jar), and mix them well
Now add the spices mixture and mix them
Add salt and cook for 3-4 minutes on high flame, or until the oil starts coming out from the mixture
Now add 1 cup of water and cook for 2 minutes
When starts boiling, then add the fish and mix them well
Add fried brinjal
Now cover the lid, and allow the fish to cook for3-4 minutes, as they have a lot of roe, it will take time to cook the inner side
Open the lid, turn off the flame, and spread chopped coriander leaves over it and serve hot with rice.
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Tangra Macher Tel Jhol Recipe
Equipment
- mixing bowl
- blender
- A kadai or a fry pan
- Spatula
Ingredients
- 3 Tangra fish(biggersize)
- 1 Onion
- 1 Brinjal (cut into length-wise)
- 1/2 inch ginger
- 3 green chili
- 1 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1 tbsp cumin- coriander powder
- 1/2 cup Mustard oil
- 1/2 tbsp kalo jeera (nigellaseeds)
- 2 tbsp Chopped coriander leaves
- salt
Instructions
- Clean and wash the fish well and carefully as they have full of tiny roe,and keep them on a plate
- Add turmeric powder, salt, and red chili powder, rub the fish well, and keepthem aside for 15 minutes
- Put onion, ginger, and green chili in a blender jar, make a smooth paste,and keep them aside
- Now take a small bowl and prepare a mixture of spices (turmeric powder, redchili powder, and cumin-coriander powder), adding ½ cup of water, and keep itaside
- Heat oil in a pan, carefully drop the fish, and fry them well on both thesides
- Once fried well, take them out from the oil, and keep them aside
- Add Curry cut brinjal and fry them in the same oil
- Once fried well, take them out from the oil
- Add green chili and nigella seeds for tempering
- As they splutter and sizzle, add the onion paste with water (by washing thejar), and mix them well
- Now add the spices mixture and mix them
- Add salt and cook for 3-4 minutes on high flame, or until the oilstarts coming out from the mixture
- Now add 1 cup of water and cook for 2 minutes
- When starts boiling, then add the fish and mix them well
- Add the fried brinjal
- Now cover the lid, and allow the fish to cook for3-4 minutes, as they have alot of roe, it will take time to cook the inner side
- Open the lid, turn off the flame, and spread chopped coriander leaves overit and serve hot with rice.