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%tangra macher aloo begun o bori diye jhol Recipe Debjanir Rannaghar

Tangra Macher Aloo Begun o Bori Diye Jhol

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Tangra Macher Aloo Begun o Bori diye Jhol is a typical Bengali fish curry tempered with Panch Phoron or Bengali five spices!


  • 8 Tangra Fish (cleaned but whole catfish)
  • 1 Potato (Big Size)
  • 1 Eggplant (Medium size; or half)
  • 2 Tomatoes (small)
  • 1 Onion (Big Size)
  • 1 Tbsp. Garlic Paste
  • 4 Green Chili (or as per taste)
  • 1/2 Tsp. Panch Phoron or Bengali five Spices
  • 20 Bori/ Dried Lentil Dumplings
  • 2 Tsp. Turmeric Powder
  • 1.5 Tsp. Red Chili Powder
  • 1.5 Tsp. Salt or as per taste
  • 6 Tbsp. Mustard Oil


  1. Sprinkle 1 Tsp. Turmeric Powder, 1/2 Tsp. Salt, 1/2 Tsp. Red Chili Powder and 1 Tbsp. Mustard oil over fish and marinade those.
  2. Keep the fish for 15 minutes before frying.
  3. Cut the Potato into wedges after removing the skin.
  4. Now cut Eggplant into wedges without removing the skin.
  5. Marinade Eggplant with 1/4 Tsp. each of Turmeric Powder and Salt.
  6. Chop Onion and Tomato roughly.
  7. Now heat the 1 Tbsp. oil in a deep bottom Pan and fry Daal-er Bori.
  8. Strain bori from the pan and add 1 Tbsp. Oil and heat it.
  9. Now sauté Potato strips after adding 1/4 Tsp. Salt and once turned golden strain those.
  10. Now add another Tbsp. of Oil and heat it.
  11. Add eggplant strips and fry till they are golden and crisp.
  12. Strain those and add 2 Tbsp. Oil.
  13. Now fry fish carefully by not breaking those in medium flame and keep those aside too.
  14. Check the recipe video for frying tips.
  15. Once fried strain the fish.
  16. Temper the Oil remaining in the pan with Panch Phoron and then add chopped Onions and fry till those turn light pink in color.
  17. Add chopped tomatoes and let them cook on low flame.
  18. Add garlic paste as well.
  19. Now add little water and cook till oil comes from the mixture.
  20. Add Salt, Turmeric Powder, and Red chili powder and mix.
  21. Add one cup of water and cook till a boil comes.
  22. Now add 2 cups of water.
  23. Add Fried Potatoes and mix with the spices.
  24. Cook on medium flame to bring it to a boil till the potatoes are soft.
  25. Add fried fish and after mixing bring it to a boil.
  26. Add fried eggplant and fried bori as well.
  27. Boil for a minute and add 1/2 Tbsp. raw mustard oil and mix it.
  28. Add some more water if required as this curry is served a bit runny.
  29. Serve Tangra Macher Aloo, Begun ar Bori Jhol with hot steamed rice.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Fish
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 150g
  • Calories: 442
  • Sugar: 7.2g
  • Sodium: 923mg
  • Fat: 29g
  • Saturated Fat: 2.6g
  • Carbohydrates: 30.1g
  • Fiber: 10.8g
  • Protein: 18.3g
  • Cholesterol: 0mg
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