Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.


Preparation time 15 minutes

Cooking time   20 minutes
Serves 4

Ingredients:

Boal/ wallago  fish steaks  4 big 
Onion paste  2 tbsp heaping 
Ginger paste  ½ tbsp
Garlic paste  1 tbsp
Tomato        1 big chopped  
Red chili paste  1tsp
Green chili   4 silted
Fresh coriander   handful chopped
Garam masala   two pinch
Mustard oil    ½ cup
Sugar 1/8 th tsp
Salt to taste 

Procedure: Heat oil and fry the fish till golden but not fry them too much otherwise they become chewy. Be careful while you fry the fish, it’s better to cover the fish as soon as you slip the fish in the oil. Then after frying the fish keep aside. Now in this oil add the onion paste, ginger and garlic, red chili paste, sugar and salt. Stir and cook for 5 to 6 minutes. Then add chopped tomato. Stir and cook till oil oozes out from the masala then add the fish and mix with soft hand. Sprinkle little water if needed ( this preparation don’t need water, it is cooked totally in oil so add very little water to avoid the masala from burning)and green chilly then cover and cook in low flame. When the fish is well cooked sprinkle garam masala powder, drizzle some mustard oil and chopped coriander leaves. Put off the flame and cover and give 5 minutes standing time. Serve with hot steamed rice.

Happy Cooking!