Tangra maacher jhal is a typical Bengali recipe. ‘Tangra’ is a type of fish (see photo below). Here we prepare a Tangra fish recipe with mustard. It is ideal to be served with hot rice. We may also call this fish recipe – Tangra Fish masala or Tangra fish in mustard gravy.

Tangra Maacher jhal

• Preparation time: 10 minutes
• Cooking time: 25 minutes

• Servings – 6 pieces

Ingredients

• Tangra fish – 6 pieces
• Mustard oil – 5 table spoon
• Tomato – 1 medium size finely chopped
• Salt – 2/3 tea spoon (or taste to salt)
• Turmeric powder (haldi) – 1/4 tea spoon
• Green Chili – 5 pieces
• Water – 1 cup
• Mustard seed paste – 2 table spoon full
• Panch phoron – 1/2 tea spoon

What is panch phoron?Read this Wikipedia link

How to cook Tangra Macher jhal

1. Clean the fishes well in running water and smear it with salt and turmeric powder
2. Paste the mustard seeds along with green chilies and a pinch of turmeric powder
3. Heat the oil and semi fry the fishes
4. Take the fishes out of the oil and add panch phoron, tomato, salt, green chilies and haldi and fry for 1/2 minute
5. Add fish and a cup of water and boil for 2-3 minutes
6. Add mustard seed paste and mix well

Tangra macher jhal is now ready. Garnish with green chilies and serve with hot plain rice.

Posted on November 25th, 2008 under Fish, Lunch & Dinner. Tags: Bengali recipe, Fish Recipe, Tangra. RSS 2.0 feed. Leave a response, or trackback.