Name: Tengrar Jhal recipe by পায়েল সাহা at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 12-16 pieces Tengra/Gangetic mystus fish; 1 piece medium tomato; 7-8 pieces green chili; 1 piece medium potato; 1 tbsp Kalonji/Nigella Sativa; 2 tbsp Turmeric powder; 1/2 tbsp red chili powder; 5-6 tbsp oil; 1/2 cup coriander leaves; Salt to taste; Water as required

Ingredients Serving: 4

12-16 pieces Tengra/Gangetic mystus fish
1 piece medium tomato
7-8 pieces green chili
1 piece medium potato
1 tbsp Kalonji/Nigella Sativa
2 tbsp Turmeric powder
1/2 tbsp red chili powder
5-6 tbsp oil
1/2 cup coriander leaves
Salt to taste
Water as required

Instructions

Cut and clean the fishes very well and marinate with salt and 1 tbsp turmeric powder.
In the kadai/pan heat 3 tbsp oil and fry the fishes. Remember oil should be hot enough and when fishes are added the flame of the gas should be very low. Then cover the pan and increase the flame to medium. After some time again reduce the flame to very low and open the cover and turn over the fish to fry the other side. When the fish is golden brown keep in the plate. Cook the fishes very carefully.
Cut potato into long shape and also cut tomato. Slit the green chillies.
In the same kadai/pan heat remaining oil and add kalonji. Then add the potatoes and fry them.
When the potatoes become golden then add tomatoes and green chilies and saute well. Then add a paste of turmeric powder, red chili powder and salt. Cook until the raw smell of the spices is gone.
When oil separates then add water as you want gravy.
When the gravy comes to boil add the fishes add boli them very well.
Check the salt. When you get the desired gravy add chopped coriander leaves. Switch off the gas and serve it with steamed hot rice.

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