This is a delicious spicy fish preparation of Bengali cuisine. ‘Boal Maach’ is known as ‘Wallago’ and scientifically named as ‘Wallago attu’. ‘Boal’ fish or Wallago attu is the species of catfish family. It is mostly found in large river of Indian subcontinent and parts of South East Asia. We the Bengali people really love to have this fish in any season. In my family me and my Mom love this fish. Since Baba doesn’t like to have this fish so we rarely cook at our palce. Sometimes when I invite my cousins for a lunch I cook this spicy curry. Today I have prepared this fish a little spicy as my cousins are coming for lunch. Actually when I have decided to prepared this fish it was in my mind to prepare this fish curry little dry & spicy.
In this recipe I have added some garlic leaves. Now this is optional as these leaves are not regularly available in market. But a lit coriander leave is a must. I love to have this fish curry only with plain rice. Hope you will give it a try …..
- At first wash the fish pieces, pat dry with kitchen towel. Smear ½ tsp of salt and ½ tsp of turmeric to the fish pieces. Marinate for 30 minutes.
- Take a non stick pan, add 2-4 Tbsp of mustard oil, heat the oil then low the flame, add boal fish carefully, cover it immediately. Fry the fish on medium flame. Reduce the heat & turn it carefully. Now if require add 1 Tbsp of musturd oil to the pan and add onion paste. Sauté till golden brown.
- Add ginger paste, garlic paste and fry till the raw smell goes off.
- Now add tomato puree and all the dry spice powders except garam masala powder.
- Sauté it for 2 minutes, add half cup of water and slitted green chillies. Adjust salt.
- When the gravy starts boiling, place all fried fish pieces in a single layer with chopped garlic leaves and half of chopped coriander leaves.
- Let it cook on medium heat till oil separates and fish is cooked through.
- Add garam masala powder and garnish with chopped coriander.
- Spicy Boal Fish Curry is ready to be served with plain rice!
~ While frying ‘Boal Fish’ always fry in medium flame with the lid on. The skin of the fish bursts and you may get burnt.
~ Adjust the consistency of the gravy according to your choice.