Name: Tyangra Machher Jhol Mulo Diye
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian

Yields

6 servings

Cooking Time

45 minutes

Ingredients

400 g tyangra machh (cleaned)
150 g potatoes (1-cm wide)
125 g red radish (1-cm wide)
25 g tomato (halved)
4 pcs green chillies (slit)
‍25 g mustard oil
15 pcs dal'er bori (sundried lentil dumplings)
1 pc bay leaf
½ tsp cumin seeds
5 g cumin powder
2 g coriander powder
3 g turmeric (plus 4g for marination)
½ tsp kashmiri red chilli
12 g ginger paste
4 g green chilli paste
350 ml hot water
14 g salt (plus 6g for marination)
¼ tsp sugar
20 g coriander leaves

Tyangra fish—especially this small "bojuri" variety is one of the tastiest fish one can find in Bengal. And this light jhol (stew) with the red winter radish is one of our favourite ways to cook it.

Recipe Notes

You get various types of tyangra in the market; the striped variety we've used is called bojuri tyangra (বজুরি ট্যাংরা).
Our tyangra weighed 600 g when purchased; the yield after cleaning was 400 g.

Method

Coat the fish with 4 g turmeric and 6 g salt. Leave it to marinate.
Peel potatoes and radish. Cut them into 1-cm wide wedges. Halve the tomatoes. Slit green chillies.
Heat mustard oil in a kadai. Add dal'er bori and fry until golden. Set aside.
Now fry the tyangra machh in batches, for about a minute. Set aside when golden on both sides.
Depending on the quantity of oil left in the kadai after frying the fish, add more mustard oil. We added 20 g more.
Temper the oil with bay leaf and cumin seeds. Add potatoes. Cover and fry on medium heat for 2 minutes. Stir intermittently.
Add radish, and fry on medium heat for 4 minutes.
In a small mixing bowl, make a spice slurry by combining cumin powder, coriander powder, turmeric, and kashmiri red chilli powder with some warm water.
Add tomatoes to the kadai. Give everything a quick stir, and add the spice slurry. Cover and cook for about 2 minutes.
Add ginger paste and green chilli paste. Fry on medium heat for 4 minutes.
Once the raw smell of the spices has dissipated, add hot water, 14 g salt, sugar, and the slit green chillies.
Once the curry starts to bubble, add the fried tyangra and dal'er bori. Give everything a gentle stir; be careful not to break the fish.
Simmer for about 5 minutes, and then finish with freshly chopped coriander leaves.