Tangra Fish recipe is nothing new in my blog. Previously I shared two more recipes of tangra fish (Tangra Macher Jhol/ Tangra fish in Light Gravy , Tangra Macher Jhal/Tangra fish in Rich Gravy). Today’s recipe is almost similar to ‘Tangra Macher Jhol’ with slight difference in vegetables used. In winter ‘Peyajkoli’ alias Onion Flower Stalk is abundant in the market which happens to be one of my favourite vegetables. I just use them to prepare a simplest yet delightful ‘Tangra Macher Peyajkoli – Aloo Jhol’. Try it and I promise, you will love in this winter.

Ingredients to serve 3 :

1. Tangra Fish (medium size) – 6 or 7 pieces
2. Potato (medium size) – 1
3. Peyajkoli (Onion flower stalk) – 5-6
4. Green Chilli (slitted) – 2
5. Kalojire (nigella seeds) – 1/2 teaspoon
6. Salt to taste
7. Turmeric Powder – 1/2 + 1/4 teaspoon
8. Mustard oil – 5-6 tbspoon

Procedure :

1. At first remove the scales from the tangra fishes and clean them very well.
2. Then coat the fishes with salt and ½ teaspoon of turmeric powder, leave for 10-15 minutes.
3. Meanwhile peel the potato and cut into thick slices.
4. Also roughly chop onion flower stalks (peyajkoli) into big pieces.
5. Now heat mustard oil in a kadai over medium flame.
6. Fry the fishes into the hot oil in two batches. Remove them from oil and keep aside.
7. After that add kalojire (nigella seeds) and green chilli into the remaining oil. Let the seeds splutter.
8. Now add potato slices and fry for 2 minutes.
9. Then add onion flower stalk (pejaykoli) slices and 1/4 teaspoon turmeric powder. Mix the vegetables and fry for another couple of minutes.
10. Now add 1 glass of water.
11. As the water starts boiling add fried fish into it. Also check for salt at this point and add if needed.
12. Cover the kadai with a lid and put the flame on low-medium.
13. Finally as the vegetables get cooked and gravy thickens a bit switch off the gas. Give it a standing time for 2-3 minutes.
14. Serve with steamed rice.