Tangra Macher Aloo Begun o Bori Diye Jhol
Prep time
Cook time
Total time
Recipe type: Fish
Cuisine: Bengali
Serves: 2 People
  • Tangra Fish: 4 pieces (cleaned but whole)
  • Potato: 1 (Big Size)
  • Eggplant: 1 (Medium size)
  • Tomato: 1
  • Onion: 1 (Big Size)
  • Garlic Paste: 2 Tsp.
  • Green Chili: 5-6 (or as per taste)
  • Panch Phoron or Bengali five Spices: 1 Tsp.
  • Bori/ Dried Lentil Dumplings: 12-15
  • Turmeric Powder: 2 Tsp.
  • Salt: as per taste
  • Mustard Oil: 4 Tbsp.
  1. Cut Potato and Eggplant into wedges.
  2. Chop Onion and Tomato roughly.
  3. Sprinkle some Turmeric Powder and Salt over the Fishes as well as on Eggplant strips and rub thoroughly.
  4. Now heat the 2 Tbsp. oil in a deep bottom Pan and sauté Potato strips and Eggplant strips one by one and keep those aside.
  5. In the remaining oil fry fishes carefully by not breaking those in medium flame and keep those aside too.
  6. Finally fry Bori till those turn light brown in color.
  7. Take 2 Tbsp. of Oil in the same pan and temper the Oil with Panch Phoron and then add chopped Onions and fry till those turn light pink in color.
  8. Add Garlic paste and sliced Green Chili and then cook on low flame.
  9. Add chopped tomatoes and cook till oil comes from the mixture.
  10. Now add Salt as per taste.
  11. Add Fried Potatoes and mix with the spices.
  12. Now add 2 Cup of water and cook in medium flame to bring it to boil.
  13. Add fried Egg-plant.
  14. Add some more water if required as this curry is served a bit runny.
  15. Serve Tangra Macher Aloo, Begun ar Bori Jhol with hot steamed rice.
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2015/08/tangra-macher-aloo-begun-o-bori-diye-jhol/