Tengra Maacher Jhol
A light Bengali curry featuring tengra, a small catfish with sweet, delicate flesh. This simple jhol lets the fish's natural flavor shine.
Preparation
Rub fish with 1/4 tsp turmeric, 1/4 tsp salt,
Make a paste of turmeric and chilli powder in 4 tbsp water.
Cooking
In a kadhai, heat white oil and mustard oil.
Add chopped onions and fry for 2-3 min till onions
Add fish and fry for 3 min turning only occasionally so that the fish don't break.
Add turmeric and chilli paste and fry on medium heat for 2-3 min or till oil separates.
Add 1 cup water and bring to boil. Add salt. Simmer for 5 minutes.
Add green chillies, and chopped cilantro.
Cook for 1 more minute and remove from heat.
Serving Suggestions
Serve with rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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