A staple to bengali household during winter season is this catfish curry with peyajkoli or Tyangra peyazkoli jhal. We get good quality tyangra fish or catfish during this time. When you cook it with peyajkoli , with addition of another bengali favourite, daal er bori or dried lentil balls, it is a dish made in heaven. Oh and Don’t forget the coriander leaves at the end !!
After the meal you need a fluffy lep , not the blanket, and a pashbalish for a fabulous bhatghum or afternoon siesta.
Ingredients for Tyangra peyazkoli jhal:
- Fresh Tyangra fish – 8-10
- Peyajkoli – one cup, cut into 2 inch pieces
- Bori or lentil ball – 12-15
- Green chilli – as per taste
- Ginger paste – 1 tsp
- Mustard paste – 2 tbsp
- Salt, turmeric, cumin powder
- Mustard oil
- Nigella seeds/ kalojire – a pinch
- Coriander leaves – a handful
Rub the fish with some salt and turmeric and keep aside for some time.
Fry the bori till it turns brown and keep aside.
Fry the marinated fish in mustard oil. Be careful since putting this fish in oil may result in hot oil splutter.
In the same pan, add some more oil. When it is hot, add the kalojire / nigella seeds with sliced green chilli.
When the chilli starts changing color, add he peyajkoli. Add some sapt and turmeric and give it a good stir. Add the gunger paste and cumin powder.
Fry for 5 minutes over medium heat. Then add 2 cups of hot water mixed with the mustard paste.
Once the water starts boiling, add the fried fish and stir carefully so that the fishes and vegetables are soaked in water.
Let it boil covered for 10 minutes or till the fishes are cooked.
Add the fried bori and boil for 2 more minutes.
Adjust the seasoning. Sprinkle some chopped coriander leaves and slitted green chilli and keep covered over a standing time of 10 minutes.
Serve with plain rice.
Other Tyangra fish recipe is here.
You may like to have a look at other fish recipes.