Earlier I have already shared with you one of the Tangra fish recipes (Tangra Macher Jhal/Tangra fish in Rich Gravy) which might have introduced you to Tangra, a tasty sweet water fish, adored by many Bengalis. Here I present another Tangra fish recipe which, in contrast to the earlier one, is much lighter in taste, less spicy and makes a traditional healthy “macher jhol” or fish curry with gravy. With some vegetables into it, tangra macher jhol is an ideal example of common daily fish recipe, quick and easy to adopt.
Ingredients to serve 4 :
- Tangra Fish – 8 pieces
- Potato (cut into half circular slices) – 1 (large)
- Aubergine/Eggplant – 8-10 long pieces
- Lentil dumplings (Bori in Bengali) – 10-12 pieces
- Slit green chilli – 2-3
- Nigella seeds (Kalonji) – ¼ teaspoon
- Radhuni – ¼ teaspoon (optional)
- Turmeric powder – ½ + ¼ teaspoon
- Salt to taste
- Mustard oil -5-6 tbspoon
Remove the scales and clean the fish. Coat them with salt and ½ teaspoon of turmeric powder, leave for 10-15 minutes.
Heat oil in a frying pan or kadai over medium flame.
Fry lentil dumplings (bori) till they turn golden brown, remove them from oil and keep aside.
Fry the fishes into the remaining hot oil and keep aside (add extra oil if needed). Do not over fry them as they will turn hard in that case.
Now put the nigella seeds, radhuni and green chili into the remaining hot oil.
As the seeds start spluttering add potato and eggplant pieces and fry till they get half cooked. Add salt and remaining turmeric powder while frying the vegetables.
Now add 1½ cup of water and let it comes to boil.
Add fried fishes into it and cover the pan with a lid. Let it cook over low to medium flame till all the vegetables become well cooked and gravy thickens to your desired consistency (the gravy should be little runny).
Now put the fried lentil dumplings into the gravy and give it a standing time of 2-3 minutes.
Serve with steamed rice.