Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
%Piajkoli ar Aloo diye Tangra Macher Jhol

Piajkoli ar Aloo diye Tangra Macher Jhol


  • Author: Debjani Chatterjee
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 3 People

Description

Prepared with Tangra Mach, Potato, and Piajkoli; Piajkoli ar Aloo diye Tangra Macher Jhol is a light seasonal Bengali Fish curry


Ingredients

  • 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.

Instructions

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2019/01/Making-Piajkoli-ar-Aloo-diye-Tangra-Macher-Jhol.jpg"][/url]
  2. Marinade fishes with half of the turmeric powder and salt.
  3. Peel the skin and cut the potatoes into wedges.
  4. Cut Tomato roughly and slit green Chillies.
  5. Discard both the ends of the Onion stalks and cut into 1" long strips.
  6. Now heat mustard Oil in a pan.
  7. Fry fishes from both side over the low flame and strain from the oil.
  8. Fry Potato wedges after sprinkling little turmeric powder and salt in the remaining oil.
  9. Now shallow-fry Piajkoli as well.
  10. Once fried strain the onion stalks also.
  11. Temper remaining oil with Nigella seed.
  12. 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.
  13. Now add 2 cups full of water and bring it to boil.
  14. Add fried potatoes and cook until potatoes are well-cooked.
  15. Now add fried fish and also the fried Piajkoli and cook for five minutes on low flame.
  16. 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.
  17. Switch the flame off and serve Piajkoli ar Aloo diye Tangra Macher Jhol with steamed rice.

Notes

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

Nutrition

  • 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
Recipe Card powered byTasty Recipes