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Home Dish Tilapia Tel-Jhal (A Typical Bong Lunch Platter)

Tilapia Tel-Jhal (A Typical Bong Lunch Platter)

Name: How to cook Tilapia Tel-Jhal (A Typical Bong Lunch Platter) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Tilapia Tel-Jhal (A Typical Bong Lunch Platter)

Again, a very commonplace recipes from the land of Bengal- Spicy Tangy & Chatpata- A perfect Lunch Combo with hot steamed rice, some green salads, a couple of other Sabji (Bong Style again), Tomato Chutney & Deserts (Any Bengali one for sure again)- This one’s btw, was prepared before my travel to my hometown in Kolkata, last December’21 when a friend couple had visited me with their 2 kids just in a day’s notice & that too, at the 11th hour- I didn’t go overboard but managed somewhat whichever items I did have in my kitchen/pantry & refrigerator and that’d created miracles not only to their taste buds but to their soul as well & the pics been shot by them only as I was too preoccupied with my hectic chores to take care of my guests in every possible way & managing everything single handedly !

Ingredient

Food ration :

2 servings

Cooking time :

20 mins. Prep T

For the Fish Marinade: pieces Tilapia Fish: Whole, Cleaned & Gutted

1 tsp

or To Taste Salt

1 tsp

Turmerics

1 tsp

Red Chilli Powder

1 tbsp

Fo1 tbspr the Gravy Masala: Yellow Mustard Seeds

1 tbsp

Poppyseeds

1/2 tbsp

Brown Mustard Seeds

1 tsp

Salt

2-3

Fresh Green Chillies

Onion: Finely Chopped

Potato: Big, Cut Up into medium sized cubes (Optional)

Tomato: Finely Chopped

1 tbsp (2 G)

Paste: Ginger-Garlic Paste

1/2 tsp

Sugar: To balance the tartness of the gravy

2-3

Tempering Spices: Fresh Green Chillies- Slit

Whole Dry Red Chilli: Broken

1 tsp

PanchPhoron/Kalounji: I prefer the former over the latter

1/4 Cup

Fresh Coriander Leaves: Finely Chopped (Garnish)

Cooking instructions

* Step 1

First Up: The fish pieces were left in whole pieces though gutted & well cleaned- Apply the aforesaid marinations to the same & cover to set aside for about 30-45 mins time or better if kept for an hour- Then, shallow fry it until lightly golden browned evenly & set aside for its later use in the dish

* Step 2

Next: Keep rest all other things ready & handy to start on with the very cooking process- Also, grind the soaked Mustards-Poppyseeds-Green Chilli Paste to a thick smooth paste & set aside by adding some water in it to make it a little bit thinner- Add into it the Turmerics & the Red Chilli Powders too & mix everything well together until nicely combined and well blended

* Step 3

Then, heat up a frying pan over the medium-high heat & add into it the mustard oil & wait until it fumigates well & turns pale- Firstly, fry the potatoes (if using), until golden browned- Strain & Set Aside- Throw into it the Tempering Spices & sauté for a few secs until it turns fragrant- In goes the finely chopped onions, sauté until translucent- Add in some salt to hasten the very process

* Step 4

Add in the 2G Paste to it & sauté continues until its raw smell goes off nicely & the oil surfaces upto the pan, in goes the finely chopped tomatoes & some splashes of warm water to continue the sauté- Add in rest all other spices to it & continue sautéing nicely again until the oil surfaces upto the pan once more quite vividly

* Step 5

Time to add in the freshly prepared thin mustard paste to it- Mix everything well together until nicely combined and well blended- Washing the bowl really good with some warm water, in which the Mustard Paste was kept- Add in the that water to the very gravy (you can choose to add in some more warm water to it additionally according to your taste)- Ensure, not to make it a thinner gravy since its gravy need be thick & sticking to the body of the cooked fish pieces once done

* Step 6

Cover it now, mixing everything nicely together- Cook for another 10-12 mins time or 15 mins to the most, while stirring occasionally in between & flipping its sides a couple of times during the cooking process- Flame to be reduced to the medium-low at this point

* Step 7

Once that’s done: Uncover to checkout the seasonings, adjust if required- Add in a tbsp of raw mustard oil & finely chopped coriander leaves to it, giving it a gentle mix very carefully without damaging the body of the fish pieces- Turn off the flame & cover it back to sit in its resting position for another 10-12 mins time before serving it piping hot with the hot steamed rice- That’s how it’s best had with to relish the most 🍛