Wednesday, 12 August 2015

Tangra Macher Tel Jhol (Cat fish cooked in Gravy)

Tangra Mach is one of my favourite fish. In rainy season this fish comes loaded with eggs which is my most favourite part. As a child whenever my mother use to cook this fish along with fish eggs, I use to remove all the eggs from the fish and eat it up. I still remember my father use to keep his share of the fish eggs for me. After long time one of the days I had visited the fish market. I found this fish being sold, so I quickly got a portion for my family. Some of the fish was loaded with eggs. Enjoyed eating the eggs and remembered and cherished my childhood memories. The Tangra ( Cat ) fish is cooked in an oily gravy, hence the name Tel Jhol means in Bengali. The gravy is served with hot steaming rice. 

For Marinating the Fish and Frying
8 Tangra Fish / Cat Fish cleaned and washed
1/2 tsp Turmeric Powder
Salt to taste
1/2 cup Mustard oil for frying 

Take oil in a fry pan. Let it heat. Add salt and turmeric powder to the fish. Add the fish in the oil. Fry till golden brown. Remove the fish and keep it aside.

For the Gravy
Fried Tangra Fish
2  medium Potatoes cut into wedges
1 Tomato cut lengthwise
1 Onion sliced
2 Green Chillies slit
1 tsp Ginger paste
1/2 tsp Turmeric Powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Chilli powder
Salt to taste
1/2 tsp Nigella seeds 
Use the remaining Mustard oil after frying the fish

Heat oil in a pan, let it heat. Add nigella seeds. Let it crackle. Add the onion and green chillies. Let the onion cook for 2 minutes. Add the potatoes and cook for a minute. Add the ginger paste. Continue to cook for another minute. Add the tomato, salt, turmeric powder, chilli powder, coriander powder and  cumin powder. Sauté it for 2 minutes more. Add 2 cups of water. Cover and let it cook till the potatoes are tender. Add the fish. Open the lid and cook for another 5 minutes on medium heat. Serve hot with rice.

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