Tangra fish curry / Sorshe Posto diye Tangra Macher Jhal
Tangra Macher Jhal is a delectable, traditional Bengali delicacy, which is cooked with the paste of mustard and poppy seeds with a tempting aroma of tempered Bengali five spices panchphoron
The marinated Tangra fish is fried and then simmered in a thick gravy made with the paste of Poppy seeds and mustard seeds finished in a warm, spicy, mustard-flavored sauce this is How to make Tangra fish curry / Sorshe Posto diye Tangra Macher Jhal.
Equipment required
- Blender
- Fry pan/kadai
- Spatula
Ingredients
- Tangra fish-200 gm
- Posto/poppy seeds/Khas-Khas-2 tbsp
- Mustard seeds-2 tbsp
- Mustard oil-2 tbsp
- Turmeric powder-1/2 tbsp
- Panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), Kalo jeera (black cumin seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni)
- Salt to taste
- Ginger-1/2 inch
- Green chili (silted)-2
- Red chili-2
- Coriander leaves to garnish-2 tbsp
Preparation: How to make Tangra Macher Jhal
Clean and wash the fish thoroughly, and put them in a mixing bowl
Add salt and turmeric powder, rub the fish well, and keep them aside for 15 minutes to rest
Meanwhile, add soaked mustard seeds and poppy seeds, and ginger in a blender jar and make a smooth and thick paste
Now heat oil in the pan and let it come to a smoky point, then add the marinated fish and fry them well
Once fried well, take them out from the pan
Add panchphoron and whole red chili in the same oil for tempering
As they splutter and sizzle, add the mustard and poppy seeds paste, then add turmeric powder and salt and mix them well, and cook them for 3-4 minutes on medium flame
Now gently add the fried fish, and mix them well
Cook them for 2 minutes on medium flame
Turn off the flame, and sprinkle chopped coriander leaves
Transfer them to a serving plate and serve hot with hot piping rice
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Tangra Macher Jhal
Equipment
- blender
- A kadai or a fry pan
- Spatula
Ingredients
- 200 gm Tangra fish
- 2 tbsp Poppyseeds/posto/khaskhas
- 2 tbsp mustsrd seeds
- 1 tbsp turmeric powder
- 2 whole red chili
- 2 green chili
- 1/2 inch ginger
- 2 tbsp Mustard oil
- 1/2 tbsp panchphoron
- salt
- 2 tbsp chopped coriander leaves
Instructions
- Clean and wash the fish thoroughly, and put them in a mixing bowl
- Add salt and turmeric powder, and rub the fish well and keep them aside for 15 minutes to rest
- Meanwhile add soaked mustard seeds and poppy seeds, and ginger in a blender jar and make a smooth and thick paste
- Now heat oil in pan and let it come to smoky point, then add the marinated fish and fry them well
- Once fried well, take them out from the pan
- Add panchphoron and whole red chili in the same oil for tempering
- As they splutter and sizzle, add the mustard and poppy seeds paste, then add turmeric powder and salt and mix them well, and cook them for3-4 minutes on medium flame
- Now gently add the fried fish, and mix them well
- Cook them for 2 minutes on medium flame
- Turn off the flame, and sprinkle chopped coriander leaves
- Transfer them to a serving plate and serve hot with hot piping rice