Tangra macher jhol
Tangra Macher Jhol:
Bengali fish curries like the Tangra macher jhol are mild and flavorful. The Tangra macher jhol interprets to the remaining home-fashion consolation food for me and I can consume this broth each day with a ladleful of steamed rice.
The Tangra fish is a freshwater fish and as, Bengali cooking revolves around using an expansion of freshwater fishes, which do now not have a sturdy flavor and smell, unlike sea fishes. Tangra imparts a moderate aroma to the broth and this fish tastes splendid in whichever way you cook dinner.
Even in India, it is not typically available everywhere. It is greater commonly available with Bengali fishmongers. If you don’t get this fish, do that recipe with any freshwater fish.
Bengali Cuisine: Tangra Macher Jhol Recipe
Tangra macher jhol is an antique recipe, circulating throughout Bengali cuisine from one technology to the alternative. I even have had this broth (jhol) endless number of instances considering that my childhood.
My mother used to make this broth at least once a week, as my own family sincerely loved it. On our manner lower back domestic from faculty, we’d continually ask our mother approximately what she cooked for lunch, and Tangra macher jhol within the lunch menu always made us smile (and more hungry!).
My sister and I might combat for fishes having eggs in them, as the eggs had been very tasty too. Well-browned potatoes are a pleasure in this broth. This jhol revives many childhood memories whenever I cook dinner it.
My mom used to lovingly clean and each fish thoroughly and referred to as my young sister and me to look at (and examine) her fish-cleaning technique, even though we have been not pretty interested in cooking in the ones days.
Frankly, till I got married, I in no way cooked, except chook curry and mushroom curry. But after I got married and settled here in Mumbai, far from my dad and mom’ home in New Delhi, I commenced missing the ones authentic domestic-fashion fish broths and different curries.
Nine years returned there were days when I could buy a sort of fish and would have no clue on how to cook: so I might name up my mom and he or she could patiently give an explanation for the recipe to me. In addition, I started analyzing cookbooks and accompanied instructions from well-pro domestic chefs. I surfed the net for recipes and commenced experimenting with food and cooking.
Now its miles nearly nine years in view that my marriage and over those years, my passion for cooking grew manifolds. If no longer whatever else, at least, I can optimistically prepare dinner real Bengali cuisine just like the Tangra macher jhol and feed a crowd!
- Freshwater fish (Tangra on this recipe): 13
- Potato (medium-sized; reduce into 10 pieces lengthwise): 1
- Bay leaves (small): 2
- Finely chopped onions: ¾ cup
- Cumin powder: 1.Five tsp
- Turmeric powder (divided): 1 tsp (for marination and broth)
- Salt (divided): 2 tsp
- Mustard oil: 4 tbsp
- Whole inexperienced chilies: five
- Warm water: Enough to just submerge the fishes
- Wash the fish thoroughly. Make a split at the neck. Take away the gills from the head and slowly pull out the blackish thread from the stomach. Wash the fish once more. Discard the fins if you wish.
- Marinate the fish with ¾ tsp salt and half the turmeric powder. Keep aside for 20 min.
To Be Continued>>> Tangra macher jhol