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Tangra Macher Tel Jhal

This Bengali recipe of Tangra fish spicy, tangy and oily giving your taste buds a chance to enjoy delectable flavours during a Winter lunch. This is one of my mom's secret recipes which she prepares during the winters when tangra fish are readily available. The addition of fresh coriander leaves adds freshness to this recipe.

  • Prep time:
  • 5mins
  • cook time:
  • 15mins
  • serves:
  • 2

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Non-vegetarian

Level : Easy

Cuisine : Bengali

Course : NA

Tags

  • Non Veg
Ingredients

Ingredients For Tangra Macher Tel Jhal

Methods
  • 1. First of all wash the fish very well. Dry it a little. Add salt and tumeric and massage well. Now take a kadai. Add mustard oil for frying.
  • 2. Fry the fish very well till the fish turn crispy from outside. Once its done take it out and keep aside.
  • 3. Meanwhile take another kadai. Add 2tbsp of mustard oil. You can use the oil left after frying the fish.
  • 4. Now add bay then add onion paste. Add little salt and tumeric and saute the onion paste and let it cook for 2-3minutes on medium flame till it turns golden brown.
  • 5. Now add the ginger + green chilli paste. Let it cook for 1 minute on medium flame. Now
  • 6. At this stage add tomatoe puree and keep on braising the masala while splashing little water at a time for about 4-5minutes. .
  • 7. Once the oil seperates add the already fried tangra fish into masala and let it cook for 2minutes.
  • 8. Add 2 slitted green chillies and give one stir. Check the seasonings. If required add as per your paste. Splash little of water now.
  • 9. At this stage put a lid on the kadai. Let it cook for 1 minute more then switch of the flame.
  • 10. Finish off with some freshly chopped coriander leaves on top
  • 11. Serve hot with hot steaming rice for lunch.
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