Recipe: To Try At Home Tangra Macher Tel Jhal

Recipe: To Try At Home Tangra Macher Tel Jhal Delicious, fresh and tasty.

Tangra Macher Tel Jhal. Scroll up for the detailed list of ingredients and their amounts. The tangra fish needs to be cleaned especially the stomachs. If you find any fish eggs leave them in.

Fish is also fried very lightly, so that fish takes less time to cook.

Spicy and Delicious Authentic Bengali Fish Curry.

Hope you guys will enjoy the recipe, don't forget to comment about.

You can cook Tangra Macher Tel Jhal using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Tangra Macher Tel Jhal

1. It’s 3 pcs of Tangra fish (fresh water fish).

2. It’s 1 of Small Tomato chopped finely.

3. It’s 1 tsp of Haldi powder.

4. Prepare 1 tsp of Kashmiri chilli powder.

5. Prepare 1 tsp of Jeera powder.

6. Prepare 3/4 of Green chillies chopped.

7. It’s to taste of Salt and sugar.

8. You need 4/5 tbsp of Mustard oil.

9. Prepare A few of Coriander leaves chopped.

10. It’s 1/2 tsp of fanch phoron or kalonji(which ever is available).

11. Prepare as needed of Few drops of lemon juice.

Tangra is one of the favorite fishes of bengalees.

Though there are many ways to cook tangra, most popular one is tangra tel jhal.

Tangra maach / fish are mostly from sweet water, like this Tel Koi or Pabda Macher Jhol some are from salty sea water too, and they are very smelly, so I don't prefer to use that.

There are other three ways to cook this wonderful fish, which happens to be my favourite one.

Tangra Macher Tel Jhal step by step

1. Wash the fishes properly, and apply, salt, haldi powder and little bit of lime juice, so that the fishy smell goes away. Add 1tsp of mustard oil.Keep covered for 1/2 an hour..

2. Next take a nonstick karahi, and put some mustard oil in it.Let it b slightly hot.In the meantime take a cup,add 1/2 cup water, and add all the powder masala in it. Stir and keep aside..

3. Now that the oil has become hot,add the fishes,one at a time, very slowly, because they tend to splutter a lot. Keep the flame low.Cover with a lid. After 2 minutes turn the fishes on the other side to fry.Do not over fry them.Take them out in a kitchen towel, once fried..

4. Now in the same oil,add the fanch phoron, and let it splutter, so the smell comes out.Add the chopped tomatoes, cover and cook until they become soft. Now add the water masala mixture in it, and keeping the flame low,stir for sometime. Add salt and sugar to taste.Add the chopped chillies. Now add the fried fish. Cover and cook for 5 minutes, in slow heat. Check seasoning. Now add the chopped coriander leaves..

5. After 5 minutes the fish is ready to b served with hot steaming plain rice. Before serving, add a generous amount of mustard oil on the gravy. This type of cooking, should have semi or less gravy, for a better taste..

Will post the other recipe sometime later.

Tangra Macher Jhol (Bengali Freshwater Fish Broth) Bengali fish curries like the tangra macher jhol are light and flavourful.

The tangra macher jhol translates to the ultimate home-style comfort food for me and I can eat this broth every day with a ladleful of steamed rice.

The tangra fish is a freshwater fish and as you know, Bengali cooking revolves around using a variety of freshwater.

Tyangra Maach or Tangra Maachh is a small fresh water fish of the cat-fish family.