Tangra Macher Aloo Peyaj Diye Jhol | Cat Fish Curry with Potato & Onion

Tangra Macher Aloo Peyaj Diye Jhol | Cat Fish Curry with Potato & Onion

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 5 Persons

Tangra Macher Aloo Peyaj Diye Jhol is a very popular fish preparation among Bengalis which does not require any special occasion to be cooked. It is a delicious comfort food which goes outstanding with steamed Basmati rice. In this recipe, fried Tangra mach (Cat Fish) are cooked with Potatoes, Tomatoes, Onions and Garlic in ground Cumin-Coriander spices and Nigella seeds.

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 the fishes of Brahmaputra river.

My mom is an exceptional cook and fish preparations are her forte. I have learnt most of the fish curry recipes from her. Bengalis are renowned for the fish curry cooking skills. Many delicious recipes are cooked with Tangra mach (Cat Fish) like Shorshe Tangrar Jhal, Tangra Macher Chorchori, Tangra Posto, Tangra Macher Aloo Peyaj Diye Jhol, Thangra macher Bhuna and many more.

Though it tastes marvellous, but still it’s a very quick and easy preparation. It requires very limited as well as easily available ingredients to get cooked. But before jumping into the recipe, I would like to share few interesting facts about Tangra mach (Cat Fish).

How to cook Tangra mach (Cat Fish)?

Health Benefit of Tangra mach (Cat Fish)

How to cook Tangra Macher Aloo Peyaj Diye Jhol?

In this preparation, I have used medium sized Tangra mach (Cat Fish). First, I have fried the fishes in Mustard oil and then in the same oil, I have cooked the gravy. It enhances the flavour of the gravy. For any Bengali style fish preparation, always use Mustard oil for best flavour. I have used less spices for the gravy because the gravy of the dish is not very rich.

I have used Onions, chopped Garlic and Tomatoes in this preparation. Tangra mach (Cat Fish) has its own strong flavour and Garlic goes amazingly well with the recipe.

I have used Potatoes in the fish curry. For Bongs, fish curry is incomplete without Potatoes. When the Potatoes are fried in Mustard oil and is then cooked in fish gravy, nothing can beat the taste of those aromatic and tender Potatoes.

I have used Nigella seeds (Kalonji) for tempering. For Onion-fish gravy preparations, Nigella seeds add an extra ordinary flavour to it.

I have used Cumin powder, Coriander powder and fresh Cilantro herbs for flavouring. For Bengali Macher Jhol, its compulsory to use Dhone-Jeere (Coriander-Cumin).

Tangra Macher Aloo Peyaj Diye Jhol is an amazingly flavoured fish curry and it goes superb with steamed Basmati rice. Normally Bongs prefer fish curries with plain rice rather than flavoured rice or bread. If you are a fish lover like me then I am sure you won’t need any other sides to complete the meal. You must try this recipe once to believe me.

Tangra Macher Aloo Peyaj Diye Jhol is a light and healthy dish. It can be a great addition to your regular diet.

Ingredients:

• Tangra Mach (Cat Fish) medium size, 8 pieces
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

• 1 large Potato, cut into thick wedges
• 1 large white Onion, thin sliced
• 1 Tomato, vertically cut into 6 pieces
• 4-5 cloves of Garlic, finely chopped
• 2 green Chillies
• ½ teaspoon Nigella seeds (Kalonji)
• 1 teaspoon Turmeric powder (Haldi)
• 2 teaspoons Cumin powder (Jeera)
• 2 teaspoons Coriander powder (Dhania)
• Salt to taste
• Mustard oil for cooking
• 1 glass 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 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 them from both sides for a minute in medium high flame.
6. Once the bottom side is done, turn the fishes very gently and fry another side.
7. Once the fishes are done 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 fish may break.
   

8. In the same pan, if required, add some more oil and wait until the oil becomes hot.
9. In the same pan, add Nigella seeds and cook for 30 seconds in medium high flame until they crackle.
   

10. Add Garlic and give a nice mix.
    

11. Cook them on medium flame until they turn golden in colour.
12. Add Onions and give a nice mix.
    

13. Cook them for 2-3 minutes in medium flame until the Onions become translucent.
14. Add green Chillies and give a nice mix.
    

15. Add Potatoes into the pan and mix them with Onions and green Chillies.
    

16. Cover the pan and cook them in low flame for 5 minutes. Stir occasionally.
17. Add Tomatoes and mix them properly.
    

18. Cover the pan and cook them for another minute.
19. Add Salt, Turmeric powder and give a nice mix.
    

20. Cover the pan and cook them until the vegetables get tender.
    

21. Add Cumin powder, Coriander powder and give a nice mix.
    

22. Cook them in low flame for another minute.
23. Add water and cover the pan.
    

24. Put the flame in high and cook until the gravy starts simmering.
25. Sprinkle chopped Cilantros into the pan.
    

26. Cover the pan and cook a minute in medium low flame.
27. Put the flame in low and add fishes (Step 7) into the pan.
    

28. Cover the pan and cook them in lowest flame for couple of minutes.
29. Don’t stir the fishes in between.
30. Take off the lid and flip the fishes delicately.
31. Cover the pan and cook for another 1-2 minutes in low flame.
32. Switch off the flame and put the pan down.