Step-by-Step Guide to Prepare Super Quick Homemade Tangra Machher Jhal/ Small Cat fish Curry

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Super Quick Homemade Tangra Machher Jhal/ Small Cat fish Curry. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tangra Machher Jhal/ Small Cat fish Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tangra Machher Jhal/ Small Cat fish Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tangra Machher Jhal/ Small Cat fish Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can have Tangra Machher Jhal/ Small Cat fish Curry using 11 ingredients and 8 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Prepare to make Tangra Machher Jhal/ Small Cat fish Curry:
- 500 gms tangra fish
- 1 onion chopped & two whole onion
- 1 tomato (chopped)
- 1/2 tsp Nigella seeds
- 3-4 green chillies
- 1 tsp kashmiri red chhilli powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp sugar
- to taste Salt
- 4-5 tbsp mustard oil
Steps to make to make Tangra Machher Jhal/ Small Cat fish Curry
- Wash & clean the tangra fishes & marinate them with salt & turmeric powder for 10 mints.
- In a kadhai heat mustard oil & fry lightly the tangra or cat fishes by covering the kadhai with a lid. Keep them aside.
- In the same oil add nigella seeds,bay leaf, green chillies(splited), cardamom pods.
- Then add chopped onions & whole onion, cook till it's colour changes to light brown.
- Now add chopped tomatoes,Kashmiri red chilli powder, ginger paste, cumin powder, little salt,turmeric powder & cook them in medium heat till raw smell of masala goes away and oil comes out from masala.
- Add some water & add the fishes. Cover the kadhai with lid and cook for another 5 mints.
- Switch off the flame & garnish with chopped coriander leaves on a serving plate.
- Serve hot with steamed rice.
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