Name: Tangra Macher Jhol (Bengali Fish Curry) recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 5-6 tangra fish, cleaned, washed & drained; salt to taste; 1/2 tsp. turmeric powder; 3 tbsp. mustard oil; 1/2 tsp. nigella seeds; 1 tsp. ginger paste; 1 tsp. cumin powder; 2 green chilies, slit; 1 tsp. coriander leaves, chopped; 1 tsp. raw mustard oil

ABOUT Tangra Macher Jhol (Bengali Fish Curry) RECIPE

Here is a simple, easy and a traditional homemade fish curry which is only relished with plain steamed rice. The fish used is Tangra fish which is a fresh river water fish. The recipe that I am sharing is a thin gravy made out of minimum of spices. Vegetables of your choice can also be added. It is one of the favourite fish among the smaller varieties, for most of the Bengalees. A little bit of raw mustard oil to the end product enhances the flavour and I like to have my maacher jhol bhaat (Fish curry & rice) with a dash of lime.

Ingredients Serving: 3

5-6 tangra fish, cleaned, washed & drained
salt to taste
1/2 tsp. turmeric powder
3 tbsp. mustard oil
1/2 tsp. nigella seeds
1 tsp. ginger paste
1 tsp. cumin powder
2 green chilies, slit
1 tsp. coriander leaves, chopped
1 tsp. raw mustard oil

Instructions

Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the marinated fish on both sides till light golden in colour. Drain and keep aside.
Temper the same oil with kalonji and green chilies. Saute for a few seconds. Add the ginger paste, cumin powder and turmeric powder mixed with 1/4 cup water.
Saute till dry. Add 1 &1/2 cups water and salt. Bring it to a boil and gently drop in the fried fish. Cover and simmer on a medium flame for 2-3 minutes.
When done, add the raw mustard oil and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice.

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