Tangra Macher Aloo-Begun Diye Jhol

Tangra Macher Aloo-Begun Diye Jhol

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4 Persons

Tangra Macher Aloo-Begun Diye Jhol is one of the most renowned and luscious Fish Curry recipes. In this recipe, fried Tangra mach (Cat Fish) is cooked with Potatoes, Aubergine or Eggplants, green Chillies, Garlic and Onions in some whole spices and ground spices. This traditional dish goes outstanding with steamed Basmati rice.

Though it tastes marvellous, but still Tangra Macher Aloo-Begun Diye Jhol is a very quick and easy preparation. It requires very easily available ingredients to prepare this dish. The consistency of the dish is not thick. In fact, Tangra Macher Aloo-Begun Diye Jhol is renowned for its lightness and the runny texture of the gravy.

Since my childhood, I love eating fishes and Tangra mach (Cat Fish) is one of my favourites. Whenever I visit my native town, my Dad always brings fresh Tangra mach (Cat Fish) from the market. My native town is on the banks of Brahmaputra river which is famous not only for its hugeness and history but also for its fresh and tasty fishes. I always feel lucky and proud of that and never miss a chance to praise the taste of fishes of Brahmaputra river.

Fish Curries are the biggest example of good cooking skills of a Bong. My mom is an exceptional cook and Fish Curries are her biggest forte. I have learnt the recipe of this comfort dish from her. Many delicious recipes are cooked with Tangra mach (Cat Fish) like Tangra Macher Chorchori, Tangra Macher Jhal, Tangra Macher Aloo-Begun Diye Jhol and many more.

Bengali Fish Curry

West Bengal and Bangladesh are both surrounded by many rivers. They have been a great source of fresh river fishes from ages. The availability of fishes is the key reason behind the popularity of Fish Curries in these regions. This is the secret of huge variation of Fish curries in Bengali cuisine. Our old ancestors have left behind many supreme and simple varieties of fish curry recipe for us. Bengali spices can create magic and make any fish curry taste WOW. Tangra Macher Aloo-Begun Diye Jhol is one of them.

Tangra Macher Aloo-Begun Diye Jhol with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, let me share few interesting facts about Tangra Mach (Cat Fish) and the recipe.

How to clean and fry Tangra mach (Cat Fish)?

Benefit of Tangra mach (Cat Fish)

How to cook Tangra Macher Aloo-Begun Diye Jhol?

In this preparation, first I have cut and cleaned the fishes and then marinated them with Salt and Turmeric powder for some time. Then I have fried them and kept them aside.

I have used Potatoes, Aubergines and green Chillies for the gravy other than Onions and Garlic. In Tangra Fish Curry recipes, Onions and Garlic are mostly used. This helps to create a soothing aroma in the dish.

I have used Paanch phoron and dry red Chillies for the tempering in Mustard oil for the dish. They give a nice aroma to the oil and flavour up the dish.

What is Paanch phoron?

Paanch phoron is a mixture of five whole spices which contains equal portions of Fenugreek seeds (Methi), Cumin seeds (Jeera), Nigella seeds (Kalonji), Fennel seeds (Saunf) and Trachyspermum Roxburghianum (Radhuni). Normally out of West Bengal region Radhuni is replaced by black Mustard seeds (Sorshe). In fact, the Paanch phoron I have used contains black Mustard seeds.

I have used Cumin powder, Coriander powder and Chilli powder for the gravy of the dish. Then added required amount of water for the gravy. Always add the fried fishes when the gravy simmers.

Ingredients:

• Tangra Mach (Cat Fish), 200 grams
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

• 1 Onion, thin sliced
• 1 large Potato, cut into thick wedges
• 1 Brinjal, long-large pieces
• 3-4 cloves of Garlic, chopped
• 4 green Chillies
• ½ teaspoon Paanch Phoron
• 2 Dry red Chillies
• 1 teaspoon Turmeric powder
• 1 teaspoon Chilli powder
• 2 teaspoons Cumin powder (Jeera)
• 2 teaspoons Coriander powder (Dhania)
• Salt to taste
• Mustard oil for cooking
• 1 to 1.25 cup Water for gravy (Quantity can be varied as per desire consistency)

1. Cut and clean the Tangra mach (Cat Fish) by rubbing salt and wash with water.
   

2. Marinate the fishes with Salt, Turmeric powder and keep them aside for 10-15 minutes.
   

3. Add Mustard oil into the pan and wait until the oil is hot.
   

4. Put the flame in low and add the marinated Fishes into the pan.
   

5. Fry each side of the fishes for a minute in medium high flame.
6. Once you have completed frying the fishes keep them aside on a plate.
   

   Tip: Don’t overcook the fishes, otherwise the fishes will become chewy. During the time of frying don’t turn the fishes more than two times. The fishes may dismantle.
   

7. In the same pan if required add some more Oil and wait until the Oil become hot.
8. Add Paanch Phoron, dry red Chillies and let them crackle.
   

9. Add chopped Garlic and fry them till golden brown.
   

10. Add sliced Onions, green Chillies and give a nice mix.
    

11. Fry them in medium high flame until the Onions become translucent. Stir in between.
12. Add Potatoes and give a nice mix.
    

13. Cook them in medium flame for 2 minutes.
14. Add Brinjal pieces and give a nice mix.
    

15. Cover the pan and cook them in low flame for 5 minutes. Stir occasionally.
16. Add Salt, Turmeric powder, Chilli powder and give a nice stir.
    

17. Cover the pan and cook them in low flame until the vegetables get tender.
18. Add Cumin powder, Coriander powder and give a nice mix.
    

19. Cook them in low flame for another minute.
20. Add water and cover the pan.
    

21. Put the flame in high and cook until the gravy simmers.
22. Put the flame in low and add the fishes (Step 6).
    

23. Cover the pan and cook the fishes for 2-3 minutes.
24. Don’t stir the fishes and switch off the flame.