Steamed Basmati Rice, Tangra Macher Jhol and Lau Ghonto

Ingredients

• 500 g Tangra Fish (Cleaned and scaled)
• 2 medium Potato (Peeled and cut into thick wedges)
• 5 tbsp Mustard Oil (For frying and curry)
• 0.5 tsp Nigella Seeds (Also known as Kalo Jeere)
• 1 large Onion (Finely chopped)
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 2 medium Tomato (Finely chopped)
• 3 pcs Green Chili (Slit lengthwise)
• 1 tsp Turmeric Powder (Divided for marinade and curry)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Salt (Divided, adjust to taste)
• 3 cup Water (Preferably hot)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Marinate and Fry Fish & Potatoes

   • Gently wash the cleaned Tangra fish and pat them completely dry with a paper towel. In a bowl, marinate the fish with 1/2 tsp turmeric powder and 1/2 tsp salt. Set aside for 10-15 minutes.
   • Heat mustard oil in a kadai or deep pan over medium-high heat. Wait for the oil to become very hot and slightly smoky.
   • Carefully slide the marinated fish into the hot oil, ensuring not to overcrowd the pan. Fry in batches for 2-3 minutes per side until they are light golden and crisp. Remove with a slotted spoon and set aside.
   • In the same oil, add the potato wedges. Fry for 5-6 minutes, stirring occasionally, until they are golden brown and about 80% cooked. Remove and keep with the fried fish.
2. 2

   Prepare the Curry Base (Masala)

   • In the remaining oil in the pan, lower the heat to medium. Add the nigella seeds (kalo jeere) and let them splutter for about 30 seconds to release their aroma.
   • Add the finely chopped onions and sauté for 4-5 minutes until they turn soft and golden brown.
   • Add the ginger and garlic pastes. Sauté for another 1-2 minutes until the raw smell disappears.
   • Add the chopped tomatoes along with the remaining 1/2 tsp turmeric powder, cumin powder, coriander powder, red chili powder, and 1 tsp salt. Stir everything together.

Ingredients

• 500 g Bottle Gourd (Peeled and cut into 1/2-inch cubes)
• 1 medium Potato (Peeled and cut into 1/2-inch cubes)
• 15 pieces Bori (Dried lentil dumplings)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 large Bay Leaf
• 2 pcs Dried Red Chili (Broken in half)
• 1 tsp Ginger Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Salt (Adjust to taste)
• 1 tsp Sugar (Balances the flavors)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tbsp Ghee (For finishing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Fry the Bori

   • Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium heat.
   • Add the bori and fry, stirring frequently, for 2-3 minutes until they are golden brown and crisp.
   • Using a slotted spoon, remove the fried bori from the pan and set them aside on a plate.
2. 2

   Temper the Spices (Phoron)

   • In the same pan, add the remaining 1 tablespoon of mustard oil.
   • Once the oil is hot, add the panch phoron, bay leaf, and dried red chilies.
   • Allow the spices to sizzle and become fragrant, which should take about 30-40 seconds. Be careful not to burn them.
3. 3

   Sauté Aromatics and Vegetables

   • Add the ginger paste and sauté for about 30 seconds until the raw smell disappears.
   • Add the cubed bottle gourd and potato to the pan.
   • Stir in the turmeric powder, cumin powder, salt, and sugar. Mix thoroughly to ensure the vegetables are evenly coated with the spices.