Telapia Jhal

Name: Telapia Jhal
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Green Chillie; 1 Teaspoon cumin seeds; 2 Katla Fish; 1 Cup Potato slices; 1 cup Onion Slices; 2 Table Spoon Tomato Chopped; 1/2 Teaspoon Ginger Garlic paste; 2 Teaspoon coriander Powder; 2 Teaspoon cumin Powder; 1/2 Teaspoon Turmeric Powder; 2 Teaspoon Kashmiri Mirch; as per taste Salt; Oil; 1 Teaspoon Red Chillie Powder; Fresh coriander leaves for garnish

Sanjukta Sengupta @cook_9814981

How long a Bengali can leave without Fish? Tilapia is a famous fish for bengalis. It is very eady to prepare. We bengalis prepare Tilapia as “Sorse Tilapia” (Mustard Tilapia) or #Tilapia JHal/Jhol (Tilapia Curry). Tilapia Jhal is bit spicy but you can also adjust the spices according to your preference. But I prefer having it spicy :The
So lets begin with the recipe without wasting any time further.

Sanjukta Sengupta @cook_9814981

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Ingredients

4 servings

2Green Chillie
1 Teaspooncumin seeds
2 Katla Fish
1 CupPotato slices
1 cupOnion Slices
2 Table SpoonTomato Chopped
1/2 Teaspoon Ginger Garlic paste
2 Teaspooncoriander Powder
2 Teaspooncumin Powder
1/2 Teaspoon Turmeric Powder
2 TeaspoonKashmiri Mirch
as per tasteSalt
Oil
1 TeaspoonRed Chillie Powder
Fresh coriander leaves for garnish

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Steps

1

Marinate the pieces of fish with some salt and turmeric powder and keep aside for 10-15 minutes. Heat oil in a kadai and fry the pieces lightly.
2

Now in the same oil add cumin seeds. when it stops crackling add the onions and ginger garlic paste. Fry the onions till transparent and light brown.Now add the Tomatoes and cook till the tomatoes are soft.
3

When the tomatoes get soft add potatoes and all the masalas but skip the garam masala. Fry them well and add little water so that the masala doesn't get burn.
4

When the oil starts separating add water and cover it. cook in medium flame till the potatoes are cooked water is reduced.
Add the fish pieces and green chilies and coriander leaves.