Bari diye Tangar Macher Jhal (Tangra Fish Curry with Vadis)


  • Tangra fish in medium size-10 pieces
  • Mustard oil for frying-As required
  • Fried vadi (Bori /Lentil Dumplings/Lentil fritters)-8-10 pieces.

For gravy:

  • Mustard paste-1 tsp.
  • Poppy seed paste-1 tsp.
  • Yogurt-2 tbsp.
  • Turmeric powder-1/4 tsp.
  • Kashmiri red chili powder-1/2 tsp.
  • Salt -to taste
  • Sugar -1 tsp.
  • Black cumin seed-1/4 tsp.
  • Onion slice-1 no.
  • Garlic paste-1/2 tsp.
  • Green chili slice-2 nos.
  • Mustard oil-2 tbsp.

Cooking Instructions:

  1. First clean fishes. Mix with little bit of turmeric powder and salt.
  2. Take a kadai. Fry fishes in hot oil. Remove from heat.
  3. Use the remaining oil and put black cumin seed, when it is spluttering, add onion. And sauté for a minute.
  4. Then add garlic paste and mix well. The very next add turmeric powder, Red chili powder, salt and sugar. Mix well.
  5. In a small container make a mixture of poppy seed paste, mustard paste and yogurt. Pour it into the kadai where the masala is being cooked. Mix and cook for 2-3 minutes.
  6. Pour 1 cup of water in it. When it starts to boil, put green chili slice, fried fish and fried Vadis. Cover it. Cook it for 15 minutes.
  7. Remove from heat and it is ready to serve.
  8. Serve with hot steamed rice.



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