A yummy Fish Curry , where fried fish pieces are cooked in a gravy of tomato-ginger, flavoured with coriander powder. Cooked in mustard oil, this fish recipe is one of those curry recipes that belongs to the healthy-tasty category.
Tyangra is one those fishes that no one can say no to. Be it spicy Tomato Tyangrar Rosha or the light Phulkopi diye Jhol, this recipe is one of those heartwarming fish curry that can never go wrong.
My Ma always asks me use potato wedges for cooking any fish curry. I don’t know the specific reason behind this choice, but it makes the curry look good. I prefer to perboil veggies before cooking them. Perboiling not only speeds up the cooking process, but also makes the veggies tender and juicy.
Check the detailed recipe
- 8-10 pieces Tyangra Maach
- 1 large Tomato
- 1/2 inch Ginger Slice
- 2 Tsp Turmeric Powder
- Salt to taste
- 1 tsp Sugar
- Green Chilli
- 1 Tsp Coriander Powder
- Potato Wedges (4-5 pieces, perboiled)
- Cauliflower pieces ( 4 pieces, perboiled)
- Mustard Oil
HOW TO COOK PHULKOPI TYANGRAR JHOL
- Wash Tyangra Maach throughly in lukewarm water. Then sprinkle salt and 1 tsp Turmeric powder. Drizzle dollops of mustard oil. Rub Fish pieces with them. Set aside for 10-15 minutes.
- Chop the tomato and ginger slice. Make paste with green chilli.
- Pour Mustard oil in pan. Put the fish pieces for frying. Fry them golden and take out on a plate.
- Temper the same oil with 1 tsp sugar. Add 1 tsp Coriander Powder. Put the potato wedges for frying.
- Fry them for 2-3 minutes. Next add cauliflower pieces. Fry them golden.
- Once veggies get fried, take them out on a plate.
- Add the masala paste in pan. Stir fry for few minutes.
- Once masala gets fried,add the fried cauliflower pieces and potato wedges. Coat them with the masala.
- Add salt to taste.
- Add water as raw smell of masala goes away.
- Cook on high flame till water starts boiling.
- Put the fish pieces in pan once water starts boiling.
- Lower the flame and let the fish pieces absorb the flavour.
- Mix everything and put off flame.