Skip to main content

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
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!


  1. jibhe jol ese jache dear...superb !

  2. Hi Sutapa-I really enjoy looking at your recipes, and the beautiful photos that describes how it looks.
    Love this fabulous fish steak preparation, and it seems that I could actually make this having the ingredients on hand.
    Thanks for sharing:DDD

  3. How colorful! Your photos of the fish make me want to give it a try. I hope you have a great day. Blessings...Mary


Post a Comment

Popular posts from this blog

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.