Saturday, June 6, 2015

Tangra Macher Tel Jhal

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      After long time I'm posting a fish recipe which is obviously belongs to my native cuisine, Bengali Cuisine. Bengalis love fish, yes, we can't live without fish. We get so many varieties(in varied sizes) of fresh fish here in Kolkata, that it's challenging task for anyone to remember the names of all fish. 


     This Tangra fish is available in small and big sizes. I have used here the medium size. This fish is very sweet and tasty and off course they are full of Vitamins, calcium and Iron. There are quite a few delicacies in Bengali Cuisine to cook this fish, this is the spicy version to cook this fish. I don't know if vegetables are cooked along with fish in other states of India, but in Bengal we certainly love using vegetables specially potato is used extensively. Mu husband doesn't like any fish curry without potato.
      Tel Jhal is a method of cooking fish where fish is cooked with certain spices and on a bed of oil, using no or very less water, has very little gravy in the dish. That's why this curry has a distinctive taste and and called "Tel Jhal", where tel means oil. Fish is also fried very lightly, so that fish takes less time to cook. If you are calorie conscious/health freak like me, then this dish is not recommended for you. But I tried to minimalise the oil in this dish and experimented using less oil. Still it tasted awesome, you have to try it to believe me.


You Need :
Tangra fish : 4-6
Potato : 2, medium, cut lengthwise
Tomato : 1, medium
Onion : 1, large, chopped finely
Green Chillies : 2, slitted
Ginger paste : 1 tblsp.
Garlic paste : 1 tsp.
Turmeric Powder : 2 tsp.(for cooking) + 2 tsp.
Salt to taste
Sugar : 1 tsp.
Mustard Oil : 2 tblsp.(for cooking) + 2 tblsp.(for frying fish)
Fresh coriander leaves for garnishing
For spice paste :
Dry Red Chilli : 1-2, as per your tolerance level
Cumin Seeds : 2 tsp.

For Tempering :
Bay leaves : 2
Cumin seeds : 1 tsp.


How To :
  • Clean the fish. Sprinkle a pinch of turmeric powder and salt on the fish and rub them well with the spices. Keep aside for 1/2 an hour. Slice the potatoes lengthwise and sprinkle some salt and turmeric powder on them too. Prepare the spice paste by dry roasting dry red chilli and cumin seeds slightly on a hot griddle (the spices should not change their color) and then make a paste with little water in a blender.
  • Heat oil in a pan, fry the fish pieces until they are light brown on both sides. Remove the fried fish pieces with slotted spoon and keep aside. Fry the potato pieces in the same oil lightly and remove when they are golden brown in color. [Do not cook fish in the same pan where it is fried, the gravy will turn dark after cooking]
  • Take another pan and heat 2 tblsp. oil, temper with bay leaves and cumin seeds, when cumin seeds change their color and aroma comes out, add slitted green chillies along with chopped onions. Saute till onions turn brown, add ginger-garlic paste, saute for couple of minutes, then add the prepared spiced paste, turmeric powder and chopped tomatoes. 
  • Lower the flame and adding little water cook the spice blend really well until oil separates. Add fried potato and fish pieces and mix well with the spices. Add sugar and season with salt. Mix well. Add 1/2 cup of warm water and in low flame let it cook, covered with a lid. 
  • When potatoes are done and the oil in the dish floats on top of the dish, remove from heat. You can garnish with fresh coriander leaves.
 

Serve with a owl of hot steamed rice and enjoy !!!!!!!!!!!!!
DO not forget to let me know if you have tried it...................................................


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