Begun diye Tangra Macher Jhaal (Fresh River Water Fish cooked with Eggplants - Bong style)

 

          Check out this traditional homemade style Bengali fish curry prepared along with eggplants. However, you can also cook it with potatoes, green papaya or parwal (pointed gourd). It goes best with hot steamed rice and is a common dish found on a Bengali platter. 

          The fish used in this recipe is Tangra which is a fresh river water fish. It is prepared in a thin gravy with minimum of spices. A tsp. of raw mustard oil can be drizzled on the end product to enhance the flavour and for some pungency. So check out the step by step pictorial recipe to prepare this simple regional recipe.

• 10-12 tangra fish, cleaned, washed & drained
• 1 long eggplant, cut lengthwise
• 3 tbsp. mustard oil
• 1-2 green chilies, slit
• 1/2 tsp. nigella seeds (kalonji)
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder powder
• 1 tsp. red chili powder
• salt to taste
• 1 tsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Make a paste with turmeric powder, red chili powder and cumin powder along with some water and keep aside.

          Heat oil in a pan and stir fry the eggplants and the marinated fish separately till light golden in colour. Drain and keep aside.

          Temper the same oil with kalonji and green chilies. Sauté for a few seconds. Add the spice paste and sauté till the oil separates. 

           Add 1 & 1/2 cups water and salt. Bring to a boil and gently drop in the fried fish and eggplant. Cover and simmer on a medium flame for 2-3 minutes.

          When done, garnish with coriander leaves and serve with hot steamed rice.

                                       Heat oil in a pan and stir fry the eggplants.......

                       & the marinated fish separately till light golden in colour. Keep aside.

                        Temper the same oil with kalonji & green chilies. Sauté for a few seconds. 

Add the spice paste and sauté till the oil separates. 

Add 1 & 1/2 cups water and salt. Bring to a boil.

Gently drop in the fried fish & eggplant. Cover & simmer for 2-3 min.

When done, garnish with coriander leaves.

                                 Serve with hot steamed rice.

                                     

Tangra Macher Jhol (Bengali Fish Curry)

          As a seafood lover, I love any small fish too, besides prawns. So Here is a simple, easy and a traditional homemade fish curry which is only relished with hot 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 favorite fish among the smaller varieties, for most of the Bengalis. A little bit of raw mustard oil to the end product enhances the flavour and I like to have my macher jhol bhaat (Fish curry & rice) with a dash of lime.

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

          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. Sauté for a few seconds. Add the ginger paste, cumin powder and turmeric powder mixed with 1/4 cup water.

          Sauté 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.

Tangra Macher Jhaal (Cat Fish Curry - Bengali Style)

          This simple yet delicious fish curry is a favourite one with most of the Bengali crowd. Tangra Maach or Cat Fish is a small variety of river water fish. It is prepared in many ways, either with mustard paste, tomato puree or just a simple thin gravy. It is relished with plain steamed rice for a satisfying meal any day of the week.

• 250 gms. Tangra Fish (Cat Fish), cleaned & rinsed
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• 1-2 green chilies, slit
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander-cumin powder
• 1 tsp. red chili powder
• 1 tsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 10-15 minutes. Heat oil in a pan and fry them till light golden in colour. Drain and keep aside.

          Temper the same oil with kalonji and green chilies. Add the onion and saute till light brown. Now add the ginger-garlic paste and all the dry spices mixed with a little water.

          Fry on a low flame till the oil separates. Add 1 1/2 cups water and bring it to a boil. Gently drop in the fried fish pieces and simmer for 2-3 minutes or till you get the desired consistency. 

          When done, add the coriander leaves and relish along with plain steamed rice.