Name: Tangra macher tel jhaal recipe by Priyanjali Joardar at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: Tangra fish 6( small ones); Potato 2, sliced into wedges; Onion 1 large; Tomato 1 Large; Ginger 1 inch; Garlic 5-6 cloves; Green chillies 3-4; Bay leaves 2; Cumin seeds 2+1 teaspoon; Dried red chillies 3-4 +2; Turmeric powder 1/2 teaspoon; Red chilly powder 1/2 Teaspoon; Salt to taste; sugar 1/2 teaspoon; Mustard oil

Ingredients Serving: 3

Tangra fish 6( small ones)
Potato 2, sliced into wedges
Onion 1 large
Tomato 1 Large
Ginger 1 inch
Garlic 5-6 cloves
Green chillies 3-4
Bay leaves 2
Cumin seeds 2+1 teaspoon
Dried red chillies 3-4 +2
Turmeric powder 1/2 teaspoon
Red chilly powder 1/2 Teaspoon
Salt to taste
sugar 1/2 teaspoon
Mustard oil

Instructions

Apply turmeric powder, red chilly powder and salt in the fish and keep aside for half an hour.
Dry roast cumin seeds and dried red chillies separately.
Grind them in a mixer individually with little water to make a paste, keep them separated.
Add mustard oil in a Kadai, lightly fry the fish from both sides.
IN the same oil fry the potato wedges with a sprinkle of turmeric powder and salt until lightly golden color.
Add some more oil to the Kadai, add rest of the cumin seeds, dried red chillies and bay leaf.
Add garlic and keep on a high flame till the aroma of garlic arises.
Add the chopped onions and cook till it turns brown and soften up.
Add ginger paste, slitted green chilies and tomatoes.
Saute everything till the tomatoes turn mushy.
Add the roasted cumin seeds paste, dried red chillies paste, turmeric powder, Salt and sugar.
When the oil starts appearing from the sides add little warm water and bring the gravy to boil.
Add the potatoes, cover with lid and cook till the potatoes are cooked fully.
Add the fried fish and simmer for 2-3 minutes.
Keep it covered for 15 minutes before serving with hot rice.

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