Bengali Tilapiar Jhaal  is a typical Bengali Fish Curry.This delicious recipe is shared by our guest blogger Chandrima today.

Nothing can go wrong with this Bengali Tilapiar Jhaal . It’s a flavorful, spicy curry . This Bengali Fish Curry with rice is one of such soulful meal that will satisfy you .

Inviting bloggers to your page is such a lovely concept .That helps to spread the love for food among bloggers. Today my Guest is Gorgeous Chandrima Sarkar ,a self taught home-baker .And a successful food blogger at her page “Not Out of the Box” . Apart from food photography ,I just love her sketches which she shares on Facebook time to time.She is an Artist in true sense.

And She is a tandoori maniac for which she blames Delhi’s rich mughlai cuisine . Few days back I requested her for a guest post on Bengali cuisine . It’s so nice of her that she has come with a delicious fish dish to share with my readers .So here what she has to say about this typical Bengali Fish Curry or Tilapiar Jhaal .

Chandrima says ….

Mach er Jhaal (Mach is the Bengali word of fish) is a bit spicier version of regular ‘Mach er Jhol’ (Soupy fish curry). It’s a simple dish to cook, and one full plate of rice can be easily polished off by eating this only.

Tilapia is a fleshy fish. It has one solid bone. So if you’re looking for fresh river water fish with fewer bones, then go for it. This fish is delicious in taste and a very popular choice among all the fish lovers.

You can also check some other Fish Recipes in this blog

 

 

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Tilapiar Jhaal/Tilapia Fish Curry
Tilapiar Jhaal is a typical Bengali Fish Curry.Nothing can go wrong with this Bengali fish curry. It’s a flavorful, spicy curry
Bengali fish curry.
Cuisine bengali
Prep Time 2 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Cuisine bengali
Prep Time 2 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Bengali fish curry.
Instructions
  1. Rub salt and one teaspoon of turmeric powder on the freshly washed pieces of Tilapia. Heat xbe cup oil in a kadai/deep frying pan and shallow fry the fish pieces on medium flame until golden. Keep aside.
  2. peel potato and cut into halves lengthwise, then slice each half horizontally into half moon pieces.Fry the pieces of potatoes, let them turn golden brown, remove and keep aside.
  3. There should be 4-5 tbsp oil in the kadai for making the curry, if not add some more at this stage. Temper with Nigella seeds, once it splutters add the onions and sautxe9 until light brown in color, now add the garlic paste, mix and stir for few seconds.
  4. Add green chilies, ginger paste, salt, cumin powder, coriander powder, kashmiri mirch powder and xbd tsp of turmeric powder. Mix and saute this on medium flame until the masala starts leaving oil. Now add 1xbc cups of water. Mix and give this a quick boil on high flame.
  5. Add the fish pieces and potatoes into this. Mix well, cover and cook on medium flame until the potatoes are done. Add garam masala powder and coriander leaves. Mix and remove from heat. Your hearty u2018Tilapia Maach er Jhaal/Tilapia Fish Curryu2019 is ready to eat. Serve hot with steamed rice.
Recipe Notes

 

 

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