Tangra Macher Jhol Recipe
About Tangra Macher Jhol Recipe:
'Macher Jhol', the phrase is enough to make every Bengali grin ear to ear. Jhol is a watery or a runny gravy that can comprise any vegetable, fish, fritters or meat. 'Mach' or 'Maach' is a Bengali word for fish. The jhol or the gravy can be of many kinds, salty, spicy or creamy depending upon the ingredients used. The Tangra Macher Jhol is a piquant gravy dish comprising Tangra fish. Tangra is a small-sized catfish, this fish is so tiny that it is not even cut in seperate parts, only the gill is removed, and a few cuts are made on the body of the fish so that the masalas seep in.
'Tangra' fish is very popular in Bengali cuisine, even though its flesh is not as rich or buttery, it turns out to be very crispy when fried, adding great value to the dish.
- 40 mins
- 18 Ingredients
Ingredients for Tangra Macher Jhol Recipe
- 520 g Catfish/Tangra mach
- 0.83 teaspoon Salt
- 0.83 teaspoon Turmeric powder
- 1/2 teaspoon Mustard oil
- 2 tablespoon Mustard oil
- 1/4 teaspoon Kalonji seeds
- 2 Dry red chillies
- 1 Sliced onion medium size
- 1/2 teaspoon Ginger paste
- 1/2 teaspoon Garlic paste
- 1 Chopped tomato big size
- 4 Green chillies
- 1 tablespoon Kasundi
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Red chilli powder
- 5.50 cup Water
- As required Coriander leaves
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Tangra Macher Jhol Recipe
Steps To Prepare
Cut and wash the fish. Sprinkle some salt, turmeric and mustard oil, and marinate the fish. Keep it aside.
After you have kept the fish for marinating, heat the pan with mustard oil for further steps.
Once the oil is hot, drop the fish, and fry them slightly.
Take the fish out. To the same pan, add some more mustard oil, nigella seeds and dry red chillies. Roast the spices.
Then add sliced onions and stir everything together.
Now add garlic paste and ginger paste. Mix with onions and then add tomatoes, green chillies and kasundi.
Mix everything well on medium flame.
Add salt, turmeric powder, dhaniya powder, cumin powder, red chilli powder. Fry everything together, until the mixture is thick.
Add water and allow it to come to a boil.
Now drop the fish that you had fried and kept aside.
Cover the lid and cook for 5-10 minutes. Garnish with coriander leaves.
Storage and Serving Method
Serve the dish hot with rice and fritters.