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Macher Tel Jhal ( garlic flavor fish curry )

 

After a long time I am sharing a recipe using fish. Last time my doi mach recipe with mustard paste was a big hit. But this time I am sharing a regular curry recipe of my family. This quick making curry is named  as Tel Jhal by my mother in law.

 

Tel means oil and Jhal mean spice. It got a name like this because it contain a little more oil than other curries and its really very spicy.  This curry will really tempt you out to try this curry.

 

 

Though the level of spiciness can be adjusted according to your taste bud. It carries a flavor of garlic and mustard seed is used in this dish  to enhance the taste. I am really not satisfied with the picture but its taste will surely increase your desireness to make this curry again.

 

 

 

 

Print Recipe
Macher Tel Jhal ( garlic flavor fish curry )
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Make a paste of ::
rest of ingredients::
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Make a paste of ::
rest of ingredients::
Instructions
  1. Clean the fish pieces and marinate with salt and turmeric powder.
  2. Leave it for 5 minute.
  3. Soak the mustard seeds in little water for 10 minutes.
  4. Chop the tomatoes into fine pieces.
  5. After that grind the mustard seeds with garlic and green chilies into a fine paste.
  6. Remember, it is important to make a smooth paste.
  7. Heat the mustard oil in a pan, when it is smocking hot carefully place the marinated fish pieces , fry the pieces till both side turns light brown in colour.
  8. Remove from oil and set aside.
  9. Remove all the oil keeping 3 tbsp in the pan.
  10. Add kalo jeere (kalonji) , after 10-12 second add the prepared paste and fry for 2-3 minutes.
  11. Add tomato along with little salt and cover it with a lid.
  12. When tomatoes turns mussy add all other ingredients.
  13. mix well.
  14. Pour 1 cup of water . when water boils add fried fish pieces and let it boil .
  15. Cover it and cook for 4-5 minutes, till the gravy thickens
  16. Adjust the seasoning as per your requirement.
  17. garnish with coriander leaves.
  18. Switch off the flame and serve hot with plain rice .
Recipe Notes

 

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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