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Ingredient
Tangra Maacher Jhaal (Bengali Style Cat Fish Curry)
Introduce
Chef :
Bethica DasTangra Maacher Jhaal (Bengali Style Cat Fish Curry)
This simple yet delicious fish curry is a favourite one with most of the Bengali crowd. Tangra Maach or Cat Fish is a small variety of river water fish. It is prepared in many ways, either with mustard paste, tomato puree or just a simple thin gravy. It is relished with plain steamed rice for a satisfying meal any day of the week.
Ingredient
to taste
salt
1/2 tsp.
turmeric powder
2-3 tbsp.
mustard oil
1/2 tsp.
kalonji (nigella seeds)
1 tsp.
ginger-garlic paste
1 tsp.
coriander-cumin powder
1 tsp.
red chilli powder
1 tsp.
coriander leaves, chopped
Cooking instructions
* Step 1
Marinate the fish with a pinch of salt and turmeric powder for 10-15 minutes. Heat oil in a pan and fry them till light golden in colour. Drain and keep aside.
* Step 2
Temper the same oil with kalonji and green chilies. Add the onion and saute till light brown. Now add the ginger-garlic paste and all the dry spices mixed with a little water.
* Step 3
Fry on a low flame till the oil separates. Add 1 1/2 cups water and bring it to a boil. Gently drop in the fried fish pieces and simmer for 2-3 minutes or till you get the desired consistency.
* Step 4
When done, add the coriander leaves and relish along with plain steamed rice.
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