Tangra Macher Tel Jhol Recipe/ Tangra fish curry is one of the Bengalitraditional fish curries; though it needs little more oil, the outcome isreally great and goes well with hot piping rice.In the southern (Kerala) parts of India Tangra fish is known as Etta Koori,and it comes under the catfish family. These are excellent sources ofproteins and Omega-3 fatty acids. Tangra fish is a single-bone freshwaterfish and has a mild sweet taste and firm texture.
Clean and wash the fish well and carefully as they have full of tiny roe,and keep them on a plate
Add turmeric powder, salt, and red chili powder, rub the fish well, and keepthem aside for 15 minutes
Put onion, ginger, and green chili in a blender jar, make a smooth paste,and keep them aside
Now take a small bowl and prepare a mixture of spices (turmeric powder, redchili powder, and cumin-coriander powder), adding ½ cup of water, and keep itaside
Heat oil in a pan, carefully drop the fish, and fry them well on both thesides
Once fried well, take them out from the oil, and keep them aside
Add Curry cut brinjal and fry them in the same oil
Once fried well, take them out from the oil
Add green chili and nigella seeds for tempering
As they splutter and sizzle, add the onion paste with water (by washing thejar), and mix them well
Now add the spices mixture and mix them
Add salt and cook for 3-4 minutes on high flame, or until the oilstarts coming out from the mixture
Now add 1 cup of water and cook for 2 minutes
When starts boiling, then add the fish and mix them well
Add the fried brinjal
Now cover the lid, and allow the fish to cook for3-4 minutes, as they have alot of roe, it will take time to cook the inner side
Open the lid, turn off the flame, and spread chopped coriander leaves overit and serve hot with rice.