Step-by-Step Guide to Prepare Favorite Tilapia Tel-Jhal (A Typical Bong Lunch Platter)

Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Perfect Tilapia Tel-Jhal (A Typical Bong Lunch Platter). One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tilapia Tel-Jhal (A Typical Bong Lunch Platter), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tilapia Tel-Jhal (A Typical Bong Lunch Platter) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tilapia Tel-Jhal (A Typical Bong Lunch Platter) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tilapia Tel-Jhal (A Typical Bong Lunch Platter) estimated approx 20 mins. Prep Time: 20 mins..

To get started with this particular recipe, we must prepare a few ingredients. You can have Tilapia Tel-Jhal (A Typical Bong Lunch Platter) using 21 ingredients and 7 steps. Here is how you can achieve it.

Again, a very commonplace recipes from the land of Bengal- Spicy Tangy & Chatpata- A perfect Lunch Combo with hot steamed rice, some green salads, a couple of other Sabji (Bong Style again), Tomato Chutney & Deserts (Any Bengali one for sure again)- This one’s btw, was prepared before my travel to my hometown in Kolkata, last December’21 when a friend couple had visited me with their 2 kids just in a day’s notice & that too, at the 11th hour- I didn’t go overboard but managed somewhat whichever items I did have in my kitchen/pantry & refrigerator and that’d created miracles not only to their taste buds but to their soul as well & the pics been shot by them only as I was too preoccupied with my hectic chores to take care of my guests in every possible way & managing everything single handedly ! #WS3 #Curry #Fish_Curry_Platter #Cooksnapchallenge

Ingredients and spices that need to be Make ready to make Tilapia Tel-Jhal (A Typical Bong Lunch Platter):

1. 2 For the Fish Marinade: pieces Tilapia Fish: Whole, Cleaned & Gutted
2. 1 tsp or To Taste Salt
3. 1 tsp Turmerics
4. 1 tsp Red Chilli Powder
5. 1 tbsp Fo1 tbspr the Gravy Masala: Yellow Mustard Seeds
6. 1 tbsp Poppyseeds
7. 1/2 tbsp Brown Mustard Seeds
8. 1 tsp Salt
9. 2-3 Fresh Green Chillies
10. As Required Water: To Soak all the aforesaid spices for about an hour’s time & then blend it to a thick smooth paste by adding very little water to it
11. 1 Onion: Finely Chopped
12. 1 Potato: Big, Cut Up into medium sized cubes (Optional)
13. 1 Tomato: Finely Chopped
14. 1 tbsp (2 G) Paste: Ginger-Garlic Paste
15. To Taste Salt
16. 1/2 tsp Sugar: To balance the tartness of the gravy
17. 2-3 Tempering Spices: Fresh Green Chillies- Slit
18. 1 Whole Dry Red Chilli: Broken
19. 1 tsp PanchPhoron/Kalounji: I prefer the former over the latter
20. as required Mustard/Cooking Oil: (I usually prefer the former one)
21. 1/4 Cup Fresh Coriander Leaves: Finely Chopped (Garnish)

Steps to make to make Tilapia Tel-Jhal (A Typical Bong Lunch Platter)

1. First Up: The fish pieces were left in whole pieces though gutted & well cleaned- Apply the aforesaid marinations to the same & cover to set aside for about 30-45 mins time or better if kept for an hour- Then, shallow fry it until lightly golden browned evenly & set aside for its later use in the dish
2. Next: Keep rest all other things ready & handy to start on with the very cooking process- Also, grind the soaked Mustards-Poppyseeds-Green Chilli Paste to a thick smooth paste & set aside by adding some water in it to make it a little bit thinner- Add into it the Turmerics & the Red Chilli Powders too & mix everything well together until nicely combined and well blended
3. Then, heat up a frying pan over the medium-high heat & add into it the mustard oil & wait until it fumigates well & turns pale- Firstly, fry the potatoes (if using), until golden browned- Strain & Set Aside- Throw into it the Tempering Spices & sauté for a few secs until it turns fragrant- In goes the finely chopped onions, sauté until translucent- Add in some salt to hasten the very process
4. Add in the 2G Paste to it & sauté continues until its raw smell goes off nicely & the oil surfaces upto the pan, in goes the finely chopped tomatoes & some splashes of warm water to continue the sauté- Add in rest all other spices to it & continue sautéing nicely again until the oil surfaces upto the pan once more quite vividly
5. Time to add in the freshly prepared thin mustard paste to it- Mix everything well together until nicely combined and well blended- Washing the bowl really good with some warm water, in which the Mustard Paste was kept- Add in the that water to the very gravy (you can choose to add in some more warm water to it additionally according to your taste)- Ensure, not to make it a thinner gravy since its gravy need be thick & sticking to the body of the cooked fish pieces once done
6. Cover it now, mixing everything nicely together- Cook for another 10-12 mins time or 15 mins to the most, while stirring occasionally in between & flipping its sides a couple of times during the cooking process- Flame to be reduced to the medium-low at this point
7. Once that’s done: Uncover to checkout the seasonings, adjust if required- Add in a tbsp of raw mustard oil & finely chopped coriander leaves to it, giving it a gentle mix very carefully without damaging the body of the fish pieces- Turn off the flame & cover it back to sit in its resting position for another 10-12 mins time before serving it piping hot with the hot steamed rice- That’s how it’s best had with to relish the most 🍛

While that is in no way the end all be guide to cooking easy and quick lunches it is very good food for thought. The hope is that this will get your creative juices flowing so that you may prepare wonderful lunches for the family without having to do too horribly much heavy cooking in the process.

So that's going to wrap it up with this special food Recipe of Any-night-of-the-week Tilapia Tel-Jhal (A Typical Bong Lunch Platter). Thank you very much for your time. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!