Tangra Macher Aloo Begun o Bori Diye Tel Jhol | Bengali Tyangra Fish curry with vegetables
Tangra Macher Aloo Begun o Bori Diye Tel Jhol is a wonderfully light and comforting Bengali fish curry. This dish features small, flavorful Tangra fish and the classic Bengali spice blend, panch phoron. The result is a delicate yet savory curry where the fish is cooked just right, along with perfectly tender vegetables. Eggplant, potatoes, and lentil dumplings (Daal-er Bori) enrich the curry, while a careful selection of spices elevates its overall flavor.
Servings 4 People
Calories 442kcal
Cost Rs 150
Ingredients
- 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 tablespoon Garlic Paste
- 4 Green Chili or as per taste
- ½ teaspoon Panch Phoron or Bengali five Spices
- 20 Bori/ Dried Lentil Dumplings
- 2 teaspoon Turmeric Powder
- 1.5 teaspoon Red Chili Powder
- 1.5 teaspoon Salt or as per taste
- 6 tablespoon Mustard Oil
Instructions
Prep Work
- First, mix 1 teaspoon of turmeric powder, ½ teaspoon of salt, ½ teaspoon of red chili powder, and 1 tablespoon of mustard oil. Rub this mixture all over the fish and let it sit for 15 minutes.
- While the fish marinates, peel and cut the potato into wedges.
- Then, cut the eggplant into wedges, leaving the skin on.
- In a small bowl, mix the eggplant with ¼ teaspoon of both turmeric powder and salt.
- Roughly chop the onion and tomato.
Cooking
- Now, heat 1 tablespoon of oil in a deep pan and fry the lentil dumplings (Daal-er Bori) until golden.
- Remove the dumplings and set them aside. Add another tablespoon of oil to the pan and heat.
- Add the potato wedges along with ¼ teaspoon of salt and fry until golden brown.
- Remove and set aside.
- Add another tablespoon of oil to the pan and heat. Add the eggplant wedges and fry until golden and crispy.
- Remove and set aside.
- Now, add 2 tablespoons of oil to the pan. Carefully fry the marinated fish over medium heat, being careful not to break it. Once golden, remove and set aside. (Check the recipe video for tips on frying the fish.)
- Leave the remaining oil in the pan.
- Add Panch Phoron to the oil to temper it, then add the chopped onions and fry until they turn light pink.
- Add the chopped tomatoes and let them cook over low heat.
- Add the garlic paste as well. Now, add a little water and cook until the oil separates from the mixture.
- Next, stir in the red chili powder.
- Add one cup of water and bring the mixture to a boil.
- Then, add two more cups of water. Gently fold in the fried potatoes and coat them with the spices.
- Let the mixture simmer over medium heat until it boils and the potatoes become tender.
- Carefully add the fried fish, stirring gently, and bring everything back to a boil.
- Now, add the fried eggplant and fried bori. Boil for about a minute, then stir in ½ tablespoon of raw mustard oil.
- If needed, add a little more water, as this curry is traditionally served with a slightly thin sauce.
Serving Suggestion
- Serve this delightful Tangra Macher Aloo, Begun ar Bori Jhol hot with steamed rice.
Video
Nutrition
Serving: 150g | Calories: 442kcal | Carbohydrates: 30.1g | Protein: 18.3g | Fat: 29g | Saturated Fat: 2.6g | Cholesterol: 0mg | Sodium: 923mg | Fiber: 10.8g | Sugar: 7.2g
