Tangra Maacher Jhaal (Bengali Style Cat Fish Curry)

Name: Tangra Maacher Jhaal (Bengali Style Cat Fish Curry)
Cuisine: Indian
Ingredients: 250 gms. Tangra Fish (Cat Fish), cleaned & rinsed; to taste salt; 1/2 tsp. turmeric powder; 2-3 tbsp. mustard oil; 1/2 tsp. kalonji (nigella seeds); 1-2 green chilies, slit; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tsp. coriander-cumin powder; 1 tsp. red chilli powder; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

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.

Bethica Das @kitchen_flavours

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Ingredients

250gms. Tangra Fish (Cat Fish), cleaned & rinsed
to tastesalt
1/2 tsp.turmeric powder
2-3 tbsp.mustard oil
1/2 tsp.kalonji (nigella seeds)
1-2green chilies, slit
1onion, chopped
1 tsp.ginger-garlic paste
1 tsp.coriander-cumin powder
1 tsp.red chilli powder
1 tsp.coriander leaves, chopped

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Steps

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.
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.
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.
4

When done, add the coriander leaves and relish along with plain steamed rice.