Tengra Macher Jhol (Bengali Tengra Fish Curry)

Name: Tengra Macher Jhol (Bengali Tengra Fish Curry)
Total time: 3600 s
Yield: 4 person
Cuisine: Indian
Ingredients: 1/2 kg Tengra fish; as required Boiled potato cut into big pieces; 3 tsp yellow/black mustard seeds; 1 chopped tomato; 1 grated onion; 11/2 tsp ginger-garlic paste; 2 slit green chillies; As per taste Salt; as required Turmeric powder; 1/2 tsp coriander powder; 1 tsp cumin powder; 1 tsp red chilli powder; 1/2 tsp sugar (optional); 1/2 tsp garam masala powder; as required Few curry leaves; as required Chopped coriander for garnishing; as required Mustard oil,; 1 cup warm water for curry; 1/2 tsp kalonji; 1 green cardamom; 1 cinnamon stick; 1 bay leaf; 1 dried red chilli

Sudeshna Rajib Das @cook_85882015

New Delhi

It's an authentic Bengali recipe, inspired by my mom-in-law. Try this out once and don't forget to cooksnap it.

Sudeshna Rajib Das @cook_85882015

New Delhi

It's an authentic Bengali recipe, inspired by my mom-in-law. Try this out once and don't forget to cooksnap it.

Saved

Ingredients

1 hour approx

4 person

1/2 kg Tengra fish
as required Boiled potato cut into big pieces
3 tspyellow/black mustard seeds
1chopped tomato
1grated onion
11/2 tsp ginger-garlic paste
2slit green chillies
As per tasteSalt
as requiredTurmeric powder
1/2 tsp coriander powder
1 tspcumin powder
1 tspred chilli powder
1/2 tsp sugar (optional)
1/2 tsp garam masala powder
as required Few curry leaves
as requiredChopped coriander for garnishing
as requiredMustard oil,
1 cupwarm water for curry
Khada Masalas
1/2 tsp kalonji
1green cardamom
1cinnamon stick
1bay leaf
1dried red chilli

Saved

Steps

1 hour approx

1

First soak the mustard seeds in water for an hour, as shown below. Then adding little water grind it into a smooth paste.
2

Then wash the pieces of fish, add some salt and turmeric powder to them. Coat them well and fry them 60 to 70 percent. Keep them aside.
3

Now shallow fry the potato pieces too & keep them aside.
4

Now in the same pan, add some more oil. Heat it, then add all the khada masalas mentioned above like kalounji, cinnamon stick, green cardomom, dried red chilli, bay leaf & curry leaves. Let everything splutter a bit.
5

Then add chopped tomatoes and slit green chillies and cook until it turns little mushy, now add ginger-garlic paste and cook for one more minute.
6

Then add grated onion and mix it well. Now cook the masala on a low flame for 2 to 3 mins. Then add all the dry masalas like turmeric powder, cumin powder, coriander powder, red chilli powder, salt and sugar and combine everything well with the masalas. Now let the masalas cook on a low flame until oil starts leaving from the masalas.
7

Once the masala gets fried, add the mustard paste in it which we have prepared in step 1. Now mix it well with the masalas and fry for 2 more minutes. Then add 1 & half cups of warm water into it.
8

Mix it well; let the water come to a boil, then add the fried pieces of fish in it. Gently give everything a good mix. Check the salt at this stage. Now cover the pan and let it cook on a low flame for 10 to 12 mins. In between open the lid and put all the stir-fried potato pieces in the curry. (Refer step 3).
9

Now open the lid and add some garam and give it a final mix. Then cook for 1 more minute. Finally garnish it with some chopped coriander and serve it hot with some steamed rice.