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tangra maach fish recipe

Tangra maach begun pyeanjkoli diye / Bengali Catfish curry

This is a typical Bengali fish curry called tangra macher jhol with eggplants, spring onions and a pinch of nigella. This is meant to be eaten with hot steamed rice and is comfort food for many.

Course Side Dish
Recipe Cuisine Bengali
Keyword Bengali Tangra / catfish maach curry
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Recipe Ingredients

  • 12 Tangra maach (fresh water small size fish of catfish family)
  • 1 tsp Nigella / kalonji / kalo jeera
  • 2-3 Green chillies (Indian) or more as per taste
  • 1 bunch Spring onions / green onions / Pyanjkoli
  • 1 Red onion (medium size)
  • 1 Eggplant (large size)
  • 1 tbsp Turmeric powder
  • 2 tsp Minced ginger
  • 2-3 tsp Cumin powder
  • Salt to taste
  • Mustard oil as required

Recipe Instructions

  1. Clean and wash the fish. I depend upon my fishmonger to do this part.

    Rinse them again in lukewarm salted water, this is to avoid any smell that comes from the fish scales.

    Smear the fishes with salt, turmeric paste and leave for around 15minutes.

  2. Cut and chop the spring onions / pyanjkoli.

    Wash, peel the red onion and minced it.

    Quarter the eggplants into finger long sizes.

  3. Heat the mustard oil in a large pan till it reaches the smoking point.

    Fry the fishes one by one, carefully not to spoil the fish. It will take 15 minutes or so.

    Take off the fishes from the hot oil and drained them on a plate.

  4. Now if required add more oil, or you can continue with the same.

    Temper the oil with nigella seeds.

  5. Add the quartered eggplants and fry them till they become browned and soft.

  6. Add the minced onion, minced ginger and fry them for couple of minute till the onions become translucent.

    Now add the green chillies (cut into slits), salt and spring onions and fry till the spring onions wilt and become soft.

  7. Add the turmeric powder, cumin powder and mix it well.

    Check for the salt and other seasonings.

  8. Carefully place the fried fishes on the pan, add enough water to just cover the fishes and let it simmer on low heat till done.

  9. Serve it hot with steamed rice.

Recipe Notes

While frying the fish in hot oil, use splatter screen to save yourself and the countertop from the pops of hot oil.