Chhoto Tyangra Machher Jhal

We get this small variety of tyangra fish in our local market, and they are very tasty. The big ones, available during winter are also tasty, but you can clearly distinguish them. We call them buji tyangra in local language and mostly cook them as a plain jhol or Tomato Lonka pora diye Tyangra machher jhal – fish recipe. This time, I have decided to cook it in a bit elaborate way with some onion paste as well as mustard paste. I have consulted few cookbooks to get some recipe which is a bit different from the regular one. Ultimately, I got the recipe from my friend Sayantani’s blog and made a few changes here and there and made Chhoto Tyangra Machher Jhal.

This jhal recipe is a unique one and I am planning to try this masala combination to cook other fishes too. Stay tuned to have a look at newer recipes.

Chhoto Tyangra Machher Jhal

Ingredients for Chhoto Tyangra Machher Jhal

  • Small Tyangra fish – 300 gms
  • Potato – 1, big
  • Onion – 1, big
  • Mustard Paste – 1 tbsp
  • Tomato – 1
  • Green chili – 8
  • Kalonji Seeds – 1/2 tsp
  • Salt and Turmeric powder – as required
  • Mustard oil for cooking

How to make Chhoto Tyangra Machher Jhal

This is how the small fishes looked like. I cleaned them and smeared some salt and turmeric. I have peeled the potato and cut them into the shape of finger chips. The mustard seeds were soaked in water and then grind them with a pinch of salt and few green chilies.

Fry the marinated fish till golden brown. Do it in batches and keep aside.

Heat some mustard oil in a pan and temper it with 2 green chili and kalonji seeds.

Grind or grate the onion and add it to the pan. Fry well.

Fry till oil comes out. Whenever I cook onion, I add a pinch of salt to the pan.

Add the potato pieces to the pan and continue frying.

When the masala has become completely dry, add the chopped tomato with a sprinkle of salt and turmeric.

Sprinkle a bit of water and continue frying the potato along with masala. Do it for 5 minutes till the potato is almost cooked.

Now is the time to add the mustard paste. Mix well with a sprinkle of water.

Now pour 2 cups of hot water and let it boil.

Release the fried fishes to the pan. Stir to combine.

Cook for 5 minutes till the fishes are cooked through along with potatoes. Adjust the seasoning and sprinkle some chopped green chilies. Finally add a spoonful of mustard oil and remove from heat.

Serve with plain rice.

Chhoto Tyangra Machher Jhal
Chhoto Tyangra Machher Jhal
Chhoto Tyangra Machher Jhal