Tangra macher tel jhaal Recipe

Tangra macher tel jhaal is a popular Bengali fish curry made with tangra fish cooked in a spicy and flavorful gravy. The dish is known for its rich and tangy taste, with the fish absorbing the flavors of the spices and mustard oil. It is typically served with steamed rice or roti.

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35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Tangra macher tel jhaal
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ingredients serve

Ingredients for Tangra macher tel jhaal Recipe

  • 166.67 gram Tangra Fish
  • 0.33 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1 tablespoon Mustard Oil
  • 0.33 teaspoon Cumin Seeds
  • 0.33 Bay Leaf
  • 0.67 Dry Red Chilies
  • 0.33 Onion, Finely Chopped
  • 0.33 tablespoon Ginger Garlic Paste
  • 0.67 Green Chilies, Slit
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Coriander Powder
  • 0.67 Tomatoes, Chopped
  • 0.33 cup Water
  • as per your need Chopped Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
166
calories per serving
2 g Fat4 g Protein31 g Carbs12 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    4g
  • Carbs
    31g
  • Fiber
    12g

MacroNutrients

  • Carbs
    31g
  • Protein
    4g
  • Fiber
    12g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    129mg
  • Iron
    4mg
  • Vitamin A
    6123mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    45mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    102mg
  • Manganese
    4mg
  • Phosphorus
    95mg
  • Selenium
    3mcg
  • Zinc
    1mg
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
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Recipe By Slurrp