Tangra Macher jhol | Spicy catfish curry
Tangra macher jhol is a Bengali styly spicy catfish curry with nigella seeds, onions, turmeric powder, red chilli powder and mustard oil.
Ingredients
- 8 pcs tangra mach
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 medium-sized onion
- ½ tsp nigella seeds
- 4-5 nos green chillies
- ½ cup mustard oil
- salt to taste
Instructions
- Clean the fish and rub a bit of salt with half tsp of turmeric powder on them.
- Finely slice the onions and set them aside.
- In a kadai or wok, heat 1 tbsp of mustard oil and when it is hot, gently slide in the tangra mach into the oil. Keep the heat at medium to low and fry the fish on both sides for not more than 30 -45 seconds on each side. Basically, as soon as the fish can be flipped on one side, turn it around to cook the other side.
- Once done, take the fish out and keep them aside. In the same pan, add another 2 tbsp of oil and heat it.
- Add nigella seeds and 2 green chillies. As soon as the green chillies turn colour, add the sliced onions and start frying them.
- Fry the onions on medium heat till they have softened. In a bowl, take turmeric powder, red chilli powder and a little water. Make a paste and add this to the onions.
- Cook the spices with the onions on medium heat. Sprinkle water and add salt.
- After a couple of minutes, add the fish and then half cup of water to this.
- Make sure that the fish is covered in water and let it simmer for 3-4 minutes. Turn the fish around and let it simmer for 3-4 minutes.
- Then add slit green chillies, adjust the salt and add 1- 2 tsp of mustard oil, give it a boil and take it off the heat.
- Serve this with steamed rice.