“May you please cut a few potatoes and I also need a few Piajkoli. Please pick from the flower-vase and cut into long strips and Rosie defrost a few Tangra Mach too!” I disconnected the call after letting my house-help know what all I needed to cook Piajkoli ar Aloo diye Tangra Macher Jhol.
Rosie did not ask what spices I need as she is well aware of how I cook Piajkoli ar Aloo diye Tangra Macher Jhol. I use a few fresh Garlic pods, some green chilies and a mandatory tempering of Kalojire to make this dish. Last but not least, if available I use some coriander leaves too. In short, this is basically a very simple and comforting light fish curry I am talking about.
She knew it when I called I was driving the car and was returning from office. This was another reason she talked little. She never approves of me using the phone while driving in Kolkata traffic though she is aware that I use a Bluetooth speaker. One thing I must say, this girl who works as a nanny for Pasta and also my right hand at home is nothing but a family member.
Talking about the ride, I was not in a good mood that day while returning from work. Mostly I and Mehebub travel together, however, he had some other work to finish after office and hence I was returning alone.
My family members know my bad mood is actually a bad thing to deal with and Rosie probably sensed that. It was a demanding day at work and I was for some reason feeling blue!
Upon returning home I found Pasta was doing her homework while sipping the hot chocolate. Rosie was sitting with her. In fact, I did not talk much to Pasta. I just hugged her and had a small cup full of Hot Chocolate. Then I changed and switch on the geyser and entered the kitchen. There I found every single thing I needed to cook Piajkoli ar Aloo diye Tangra Macher Jhol were ready. The fishes were fresh and from freshwater which we picked from the Patuli Footing market a day before only.
I started rubbing salt and turmeric powder to the cleaned whole fishes and started heating the mustard oil. The pungent aroma of Mustard oil was enough to relax my mind. Then I started frying the fishes followed by the Potato wedges along with a little salt and turmeric powder. Then there was the fresh Piajkoli. By the way, Piajkoli is nothing but Onion Stalks; a seasonal veggie available mostly in the winter.
Once I was done with the frying part, I tempered the oil with Kalojire/ Kalonji. I have added some garlic and tomatoes. Within 15 minutes or so I have completed cooking the Piajkoli ar Aloo diye Tangra Macher Jhol. By the time I have finished the dish, I was smiling. I took a hot shower and told Pasta to close her copy. We both decided to listen to some light music after switching the light off. Mehebub returned at around 10 p.m. and Rosie by then made some steamed rice for dinner.
Dinner, needless to say, was comforting with piping hot Rice and Piajkoli ar Aloo diye Tangra Macher Jhol and loads of discussion about our future travel plan. Pasta was tired by then and decided to go to bed while I and Mehebub decided to talk about our respective days. Rosie, on the other hand, started making arrangements for the next day; Pasta’s school; our offices and so on!
The regular days at my place are like this only. Comforting, yet simple! Now that I am done with all the story-telling; I must share the recipe of the dish I was talking about. A seasonal delicacy, a light fish curry prepared with Tangra Mach (whole catfish); Piajkoli (Onion stalks); Aloo (Potato) and tempered with Kalojire Piajkoli ar Aloo diye Tangra Macher Jhol is easy to make and bliss when served with Gorom Bhat.
By the way, in the first paragraph, I have mentioned that I told Rosie to pick Onion Stalks from Flower Vase. The reason being I use Flower vase with little water to keep the Piajkoli. This is to keep those fresh and also to use as a decorative piece in my little kitchen which you know as Debjanir Rannaghar.
Here’s how I cook Piajkoli ar Aloo diye Tangra Macher Jhol at Debjanir Rannaghar!Print
Prepared with Tangra Mach, Potato, and Piajkoli; Piajkoli ar Aloo diye Tangra Macher Jhol is a light seasonal Bengali Fish curry
- Tangra Mach: 6 Pieces (whole, and cleaned)
- Piajkoli/ Onion Stalks: 6
- Potato: 2
- Tomato: 1
- Garlic Paste: 1/2 Tsp.
- Green Chilli: 4
- Coriander leaves: a few
- Kalojire/ Kalonji/ Nigella Seed: 1/2 Tsp.
- Turmeric Powder: 1tsp.
- Red Chilli Powder: 1/2 Tsp.
- Salt: to Taste
- Mustard Oil: 3 Tbsp.
- [url href=”https://kitchenofdebjani.com/wp-content/uploads/2019/01/Making-Piajkoli-ar-Aloo-diye-Tangra-Macher-Jhol.jpg”][/url]
- Marinade fishes with half of the turmeric powder and salt.
- Peel the skin and cut the potatoes into wedges.
- Cut Tomato roughly and slit green Chillies.
- Discard both the ends of the Onion stalks and cut into 1″ long strips.
- Now heat mustard Oil in a pan.
- Fry fishes from both side over the low flame and strain from the oil.
- Fry Potato wedges after sprinkling little turmeric powder and salt in the remaining oil.
- Now shallow-fry Piajkoli as well.
- Once fried strain the onion stalks also.
- Temper remaining oil with Nigella seed.
- Add Garlic paste, chopped tomatoes and also green chili followed by salt, turmeric powder, chili powder and cook unlit everything mixes and there is no raw aroma.
- Now add 2 cups full of water and bring it to boil.
- Add fried potatoes and cook until potatoes are well-cooked.
- Now add fried fish and also the fried Piajkoli and cook for five minutes on low flame.
- Add a few pieces of coriander leaves and mix lightly and cover the pan with a lid so that the gravy can absorb the aroma of coriander leaves.
- Switch the flame off and serve Piajkoli ar Aloo diye Tangra Macher Jhol with steamed rice.
Use of Mustard oil is optional however it makes the curry more flavorful.
I prefer to use small to medium sized fish to make this dish.
Adjust Chilli according to taste.
- Category: Fish
- Cuisine: Bengali
- Serving Size: 150g
- Calories: 337
- Sugar: 3.3g
- Sodium: 1093mg
- Fat: 16.6g
- Saturated Fat: 2.3g
- Carbohydrates: 27.3g
- Fiber: 5.1g
- Protein: 20.8g
- Cholesterol: 30mg
Bengali Jhol Recipes from Debjanir Rannaghar!
- Charapona Macher Kabiraji Jhol (also known as Bengali Baby Rohu Curry)
- Pork Jhol (also known as Bengali Pork Curry)
- Bori Begun Aloo diye Ilish Macher Tel Jhol (Also known as Light Hilsa curry with Eggplant, potato and Lentil dumpling)
- Aloo Fulkopi diye Macher Jhol (also known as Bengali light fish curry with Potato and cauliflower)
- Tangra Macher Aloo Begun o Bori Diye Jhol ( also known asTangra Fish Curry with Potato, Eggplant, and Dried Lentil Dumplings)
- Aloo Potol Diye Macher Jhol (Bengali light fish curry with Potato and Pointed Gourd)
- Robibarer Murgir Jhol (Also known as Bengali Light Chicken Curry)
- Kochi Pathar Jhol ( Also known as Aloo diye Mangshor Jhol)
Have you tried the Piajkoli ar Aloo diye Tangra Macher Jhol recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.