Boal fish is a species of catfish. They are cannibalistic in nature. Boal fish can be found in lakes, swamps, or large rivers. It is a fish species in South Asia. This fish species is found in Bangladesh, India, Pakistan, Vietnam, Indonesia, Afghanistan, and some other countries. This fish is also known by some other names like e wallago Attu, buari, etc. Due to its ferocity, it is also known as a freshwater shark. Boal is a freshwater fish. Physical characteristics, classification, food habits, and breeding of this fish species are described below.
Boal fish is a nutritious fish that contains (approximately 100g) 15.4g protein, 2.70g fat, 0.6g iron, 0.16g calcium & 0.49g phosphorus.
BOAL MACHER JHAAL RECIPE
Boal Macher Jhaal is a Spicy Bengali Fish Curry cooked with Wallago Attu from the catfish family. It’s an open secret that fish is the soul food for most Bengali people. Bhaat Mach (fish and rice) is more like a staple to us and that is same fish is cooked in different styles to avoid boredom. In this Spicy Boal Macher, Jhol boal fish is fried and cooked in thick onion-tomato-based gravy. It’s hot and spicy with a mild touch of tanginess from fresh tomato. Boal Curry is enjoyed with gorom Bhaat ar Dal (hot rice and lentil).
- 1 kg – Boal Fish
- 150 g – mustard oil
- Salt and turmeric for marination
- 1 small bunch – Chopped Coriander
- 1 tsp – kalajeera
- 1 – finely chopped tomato
How to Make Boal Macher Jhaal
- Clean the fish and pat it dry and rub it with or marinate it with 1 tsp salt, 1 tsp turmeric and 1 tsp mustard oil.
- Heat the wok or kadai with 3 tbsps oil. Fry the fish, covered, and keep it aside.
- Heat the kadai again with 3 to 4 tbsps oil and put 1/2 tsp kalajeera. Let it crackle.
- Add in the chopped tomato, a pinch turmeric and some salt. Saute it
- Add 1/2 glass of hot water in it.
- Once its starts boiling, add the fish back in and cover it with the lid.
- After 10 minutes, add the chopped coriander leaves
- Serve it with rice.