Non-Veg: Tangra Macher Jhal

 Why Tangra Macher Jhal? 

Tangra fish is a very special and tasty fish found in West Bengal almost throughout the year. As such, it is a staple in many households. I love this dish and thought would share the recipe on this blog.  Hope you enjoy it.

Ingredients and Quantity (or Amount)

1. Tangra Fish (12 medium size)

2. Kalo Jeera (1 tablespoon)

3. Green Chili (8 pieces)

4. Mustard Oil (4 tablespoons)

5. Turmeric powder (2 teaspoons)

6. Mustard seeds (2 tablespoons)

7. Salt (to taste)

Method

Clean fish and wash them. Marinate with 1 tablespoon of salt and turmeric. Grind the mustard seeds with 4 green chilies.

Heat up a pan and add oil and fry the fish for 2 minutes each side. When done, keep the fish on a separate plate. 

Heat up a separate pan, add oil and kalo jeera as well as the mustard and green chili paste in the oil used to fry the fish. Add salt and turmeric and ½ cup water. Check frequently to see when the gravy starts to boil. At that point, add the fish. Add the remaining green chilies, slit lengthwise. into the mix. Continue to cook until the gravy gets thickened. Turn off the heat. 

Serve fish with rice. 

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