Tangra Macher Tel Jhal Recipe/ Spicy Bengali Mystus Fish Curry with Vegetables

Tasty Tangy Gangetic 

Mystus Fish
(Tangra Macher  Tel-Jhal)

Ingredients-

Gangetic Mystus / Desi Tangra mach-1kg

Spring Onion/Peyaj koli- ½ bunch

Eggplant/Begun-1 (sliced in 1 cm)

Capsicum- 1 ta (chopped)

Onion- 1 (Chopped 1 and paste ½ table spoon)

Garlic Paste- 1 teaspoon

Ginger Paste - 1 table spoon

Turmeric Powder-1 teaspoon 

Salt and Sugar –As per Requirement

Coriander Powder-1 teaspoon

Red Chili Powder-1 teaspoon

Kashmiri Chili Powder-1/2 tablespoon

Green Cardamom- 3/4, Black Cardamon-3(make paste of them)

Cinnamon- 1 inch

Coriander leave- 1 bunch

Oil-1.5 cup

Tomato- 3 (chopped)
Green Tomato Chopped - 2

Garam Masala Powder-2 teaspoon

Green Chili- 4

Cloves-5/6
Black Coriander powder- 1 teaspoon

Process

Start the cooking with washing the fish properly and mix them with turmeric powder, salt, and chili powder, rest it for 10 minutes. Now take a frying pan, add oil in it. When oil is smoking hot, add all fish one by one. Try to fry them gently (not too hard and crispy).

Take another pan add oil, when oil comes to splutter add and cinnamon stick, green cardamom,cloves. Try to shuffle them little bit and let a beautiful aroma comes. Now add chopped onion, garlic paste , tomato puree, ginger paste , Chopped Green Tomato,  .  Let the mixture to get perfect blend and cover it for 5 minutes. Now time to add capsicum, eggplant and spring onion and salt, Cardamom paste,Garam Masala Powder and Kashimiri Mirch Powder, Coriander powder, Black Coriander powder in it.. Try to mingle the vegetables with the masala properly .Sprinkle some water it in and stir well. Let it Saute for few minutes.  Add 2 cup of water in the pan. Again stir to mix well. When water comes to boil add fishes in it.  Cover it and let it boil and reduce the gravy . When the gravy comes to an adequate amount spread one teaspoon oil and Coriander leaves and green chilies. Now put off the heat. .  Cover it till serve.