Tangra macher tel jhaal Recipe

Cooking Directions

• STEP 1.Clean and marinate the tangra fish with turmeric powder and salt.
• STEP 2.Heat mustard oil in a pan and fry the fish until golden brown. Remove and keep aside.
• STEP 3.In the same pan, add cumin seeds, bay leaf, and dry red chilies. Saute until fragrant.
• STEP 4.Add chopped onions, ginger-garlic paste, and green chilies. Cook until the onions turn golden brown.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 7.Add water and bring the gravy to a boil. Simmer for a few minutes.
• STEP 8.Add the fried fish to the gravy and cook for another 5-7 minutes.
• STEP 9.Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to clean the fish properly before marinating.
• Frying the fish before adding it to the gravy helps to enhance the flavor and texture.
• Adjust the spice levels according to your preference.
• You can add a squeeze of lemon juice for an extra tangy taste.

Storage and Serving

• Tangra macher tel jhaal is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with a little water if needed.