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Saturday, January 21, 2012

Tangra Macher Jhol Pyajkoli Diye (Tengra with Green Onions)


IMG_0521Growing up in a Bangal family, I’ve always heard how the fishes just across the border in Bangladesh taste a thousand times better. However we never really got a chance to have it while living in Kolkata. Now after moving thousands of miles to the other side of the globe I suddenly discovered a Bangladeshi store with all sorts of sweet water fish. In my last trip to the store I picked up some Tangra mach, the best part was that the fish was completely cleaned and cut. I can now attest to my grandma's belief that indeed they seem to be better.



  1. 10-12 tangra mach cleaned
  2. 2 medium sized potatoes cut in thin wedges
  3. 1 large onion sliced
  4. A bunch of onion greens cut into 2' pieces
  5. 2 medium onions coarsely chopped
  6. 3-4 green chilies
  7. Coriander leaves finely chopped
  8. 1 tsp. turmeric powder
  9. 2 tsp. chili powder
  10. Salt
  11. Sugar
  12. Mustard oil



IMG_0535These fishes need to be treated to get rid of their smell. Take a bowl full of warm water with a spoon of turmeric and salt. Keep your frozen fish in the water for about an hour. Drain the water and repeat the process once more to get rid of the smell completely.  

Heat mustard oil in a pan till  smoking hot. Turn off the heat and let it cool.

In a large mixing bowl mix all ingredients with the fish thoroughly and transfer the contents to the pan with oil.

Put on the heat and add 1 cup of water. Cook it covered on medium heat till the fish is done and the potatoes are soft. Sprinkle some chopped coriander and serve with hot rice.


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