Tyangra macher Sorshe Jhal (Catfish in spicy mustard based gravy)

4:24 AM

My two and half year old has started her play school couples of months back and for some reason she is not very inclined to continue with this routine. Unlike the elder brother who loved his school from the very first day this girl does everything in the morning not to go out of the door. 

I was little worried in the beginning as she is very jolly, happy and friendly person. so we both started talking to her to understand such behaviour and understood that these reasons are beyond our control. She mostly does not like anyone touching her and even if someone holds her hand to play without her will, she withdraws herself. Also she does not like when new students join the class and the environment and balance of the whole system changes. She prefers a stable environment but in a playgroup where almost every week new students are getting admitted, this is not possible. So we have decided to take it slow. I am being there the whole morning to let her know that we are there whenever she needs us and on days when she just doesn't want to leave we just let it be. Afterall she is only two and half  and sometimes we all need a break from routine.

But this being outside the school the whole morning is a new experience for me. I never had to do it for my son but had heard that in Kolkata mothers (definitely not play schoolers) form groups and rent small apartments to make their waiting time comfortable. There are people from the outskirts who in the hope of better education get their kids admitted to schools in Kolkata and travel a long way. Understandably for them to go back after dropping and come back again to pick their kids up is very difficult. But then there are mothers whose reasons of waiting I dont understand. I do not find any fun to just sit and chat for a good 5-6 hours (Older kids) outside the school gate. So I just wish that this 2.5 hours wait of mine gets over soon and the little one quickly gets adjusted to this very important routine.

This Tyangra Macher jhal recipe is one of my favourites. Especially now when they are full of roes. Tyangra is a sweet water river fish of the catfish family which is scale less. The sizes varies from very small to medium (8"). Generally we cook them whole after the fish is gutted and cleaned off the innards. The recipe is very quick but make sure that you marinate the fish with salt, turmeric and mustard oil before frying it. scaleless fishe skins are prone to burst open when they hit the oil, better to use a splatter gourd to avoid any accident. Also Using a cast iron pan or non stick pan will aid in keeping the fish pieces intact.

Tyangra macher sorshe jhal

Tyangra mach: 500 gms (6-7 pieces)
Potato: 1 medium
Nigella seeds: 1/2 tsp
Mustard paste: 3 tbsp
Green chillies: 2-3
Red chilli powder: 1/2 tsp (optional, The green chillies that we use are not at all hot so I add some chili powder)
Tomato: 1 small
Oil: 4 Tbsp (preferably mustard oil or a mix of it with white oil)+1 tsp mustard oil

After cleaning the fishes sprinkle salt, turmeric and 1/2 tsp mustard oil on the fish and mix. Keep aside for at least 15 minutes.
In the mean time wash, peel and cut the potato in 1/2" thick wedges.
Mix the mustard past with 1 cup water and keep aside.

Heat the oil in a flat pan, if using Kadhai then fry the fish pieces in batches. Fry them till golden on each side (2-3 minutes each sides on medium). Take out.
In the same oil fry the potato pieces with little salt till golden. take out.

In the same oil add the nigella seeds and slit green chillies. They would splutter so use a splatter gourd or a cover. Once they release the aroma add the chopped tomato and salt. Mix well and cover. Keep the flame on low to aid the tomato to mush up.

Add turmeric, chili powder and 2 tbsp water. Mix let oil bubbles start to appear on the sides. Now add the mustard paste mixed with water. Pour from top so that the husk stays at the bottom of the bowl which can be discarded later. Add the potatoes and adjust seasoning and bring it to a boil.

Carefully place the fish pieces in it and cover. Let it simmer on medium till the potatoes are cooked through and the gravy thickens up. Pour the 1 tsp mustard oil from top and mix.

If you wish sprinkle fresh coriander leaves on top.
Serve hot with Rice.

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  1. I love that gravy, I really like fish, this one must be so delicius:)

  2. Ek bowl sidhho chaler bhater sathe jodi tomar Tyangra Jhal khete paartam....might have felt, I am on cloud nine....

    Stay blessed Sayantani with your lovely kids & mouthwatering recipes.

  3. Great recipe Sayantani..Absolutely adore your photography skill.

  4. My mouth is watering just by look at your pictures...Total YUM!!!

  5. Ki darun dekhtey. Ashadharon taste dekhei mone hocche.


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