East Indian
Tangra Macher Jhol (Bengali Catfish Mustard Curry)
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Tangra Macher Jhol (Bengali Catfish Mustard Curry) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rub the tangra fish gently with turmeric and salt; the skin is delicate, so handle the pieces with care.
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Heat the mustard oil in a wide pan until it just smokes, then temper with the mustard seeds and nigella seeds until they crackle.
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Add the cubed potato and fry 5 minutes until lightly golden at the edges.
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Whisk the mustard paste with the remaining turmeric and a little water, add it to the pan, and simmer 3 minutes.
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Pour in the water and salt, bring to a boil, then lower the heat and simmer 8 minutes until the potato is nearly tender.
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Slide in the tangra fish and slit green chilies, cover and simmer gently 8 minutes without stirring, so the small fish stay whole.
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Serve hot with steamed rice.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Tangra Macher Jhol (Bengali Catfish Mustard Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Tangra Macher Jhol (Bengali Catfish Mustard Curry) carries fish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Aloo Posto (Potato in Poppy Seed Paste) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 270 kcal
- Protein
- 22 g
- Carbs
- 10 g
- Fat
- 16 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 480 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Tangra Macher Jhol (Bengali Catfish Mustard Curry) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.