Til Tyangra | Tyangra fish in Sesame Gravy

We are enjoying the seasonal tyangra fish till it lasts and available. I think tyangra fish tastes best during winter. I have the following recipe on tyangra fish on the blog:

Tyangra Peyajkoli Chorchori

Sheem diye Tyangra machher Jhal

Tyangra Machh er Jhol

For this Til Tyangra or Tyangra fish in Sesame Gravy, I have used fresh medium sized fish with sesame seed paste or Til bata as we call it in Bengali. The dish must be cooked in mustard oil to get the best taste of the fresh fish.

Til Tyangra

Ingredients for Til Tyangra

  • Tyangra fish – 10 – 12
  • Til or Sesame seeds – 2 tbsp
  • Green chili – 5-6
  • Panch foran or bengali five spice – 1/2 tsp
  • Onion – 1, chopped
  • Tomato – 1, chopped
  • Garlic and ginger paste – 1 tsp each
  • Salt and turmeric – as required
  • Kashmiri chili powder – 1/2 tsp
  • Mustard oil for cooking

How to make Til Tyangra

Marinate the fish with salt and turmeric . Then fry them in mustard oil till golden brown. Keep aside.

Take mustard oil in a pan and when it is hot, add the panchforan and 2 green chili. Let the fragrance come out.

Next add the chopped onion along with chopped tomato. Fry till the tomato is mushy.

Add the salt, turmeric and kashmiri chili powder. Sprinkle some water and continue frying till the rawness is gone.

Next goes the ginger garlic paste and fry well.

Once the masala is ready oil should start coming out of it.

Soak the sesame seed in water for 30 minutes and then grind them with 3 green chili and a pinch of salt. Add the ground sesame seed paste or til bata to the pan.

Fry well for 2 minutes. Oil will again start oozing out of the masala.Add 1 or 2 cups of hot water and mix with the masala. When it starts boiling, add the fried fishes and cover them with gravy.

Boil for 10 minutes over low heat till the fishes are cooked through.

Adjust the seasoning and remove from heat

Serve with plain rice.

Til Tyangra
Til Tyangra
Til Tyangra