Boal Macher Tel Jhal | বোয়াল মাছের তেল ঝাল | Spicy Wallago Fish Curry

Boal Macher Tel Jhal | বোয়াল মাছের তেল ঝাল | Spicy Wallago Fish Curry

Boal Mach (Wallago Fish) is a very popular fish in West Bengal and Bangladesh. It belongs to Cat fish family with no bones and scale. Boal Macher Tel Jhal; this is very spicy curry without onion.

This has been prepared as per our traditional family method.

Tips for Frying Boal Fish:

1)      Rub the fish with 1 Tsp of mustard oil while marinating to avoid splattering

2)      Always cover the pan while frying to avoid spluttering of fish which may lead to injury.

Ingredients (Serves – 2)

Boal Fish Steak (Wallago Fish) – 2 Pcs.

Dry Red Chili – 2 Pcs

Nigella Seed (Kalonji) – ½ Tsp

Chopped Garlic – 1 Tsp

Turmeric Powder – ½ + ½ Tsp

Red Chilli Powder – ½  Tsp

Kashmiri Chilli Powder – ½  Tsp

Mustard Oil – 3 Tbsp

Salt – as per taste

 Method:

1.       Wash the fish pieces and pat dry with tissue paper. Marinate the fish pieces with Salt and Turmeric Powder. Smear 1 Tsp oil in the fish pieces to avoid splattering of oil while frying. Keep aside for at least 15 minutes.

2.       In a bowl add ½ Tsp Turmeric Powder, ½ Tsp Red Chilli Powder, ½ Tsp Kashmiri Red Chilli Powder and ½ Tsp salt. Add water to make a paste. Keep aside.

3.       In a Kadai add 3 Tbsp of Mustard oil and ½ Tsp of salt. Salt is added to avoid splattering of oil while frying. Add the marinated fish for frying. Cover the pan to avoid spluttering of fish because the fish is oily and has a thick skin. Turn the pieces after 2 minutes. Keep frying till it becomes golden colour. Remove and keep aside.

4.       In the same oil add dry red chilli and Nigella seed (Kalonji). Saute for 1 minute.

5.       Add 1 Tsp of chopped garlic and sauté for 1-2 minutes till the raw smell of garlic goes away.

6.       Now add the prepared masala paste. Fry for 2-3 minutes in medium flame. Add 2-3 Tbsp of water if it becomes too dry.

7.       Now add the fried fish. Turn the fishes so as to coat with the masala. Check seasoning and if required add salt as per taste. Add ½ Cup of water. Cover and cook for 3-4 minutes.

8.       Switch off the flame and rest it for 2 minutes.

9.       Curry is ready to serve with plain rice.