Tangra Tel Jhal

Name: How to cook Tangra Tel Jhal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Tangra Tel Jhal

#foodphoto #fish #spicy Tangra Tel Jhal is a spicy Bengali delicacy. This Bengali fish curry is a tomato based curry flavoured with nigella seeds (kalojeera), garlic and lots of green chillies. Tangy, spicy and so flavourful, this curry is easy to make and takes less than 30 minutes to prepare.

Ingredient

Food ration :

3 people

Cooking time :

30 minutes

500 gm

Tangra fishes

large tomato

1 cup

mustard oil

1 tsp

salt

1/2 tsp

turmeric powder

1/2 tsp

coriander powder

1 tsp

green chilli paste

2-3

slit green chillies

1 tsp

kashmiri red chilli powder

1/2 tsp

kalonji seeds

1/2 tsp

ginger paste

1/2 tsp

garlic paste

Cooking instructions

* Step 1

Marinate the fishes with salt, turmeric powder, red chilli powder and mustard oil and then fry the fishes and keep aside

* Step 2

In a kadai add mustard oil again and add black nigella seeds to splutter and then ginger and garlic paste and add 2 tbsp water immediately and stir. When we the raw smell of spices are gone add tomato paste, salt, turmeric powder and kashmiri red chilli powder. Add 1 tsp green chilli paste

* Step 3

Now add the fried fishes, coriander powder and cook till the fishes are coated with spices and oil starts separating at the sides of kadai.

* Step 4

Add slit green chillies and water just to cover the fishes and cook in low flame for 7-8 minutes and serve with steamed rice. Just before serving sprinkle fresh mustard oil.