Pangash kach kolar jhol

    This is a typical Bengali/Bangladeshi curry for pangash fish. The fish is very popular in this region and a combination with green bananas is the best. Serve the soft and chewy green bananas and flavorful slices of pangash fish with plain steaming rice.


    Dhaka, Bangladesh
    1 person made this


    • 1/2 Kg of pangash mach (pangash fish) slices
    • salt as needed
    • 4 green bananas ( kach kola)
    • 1 tablespoon of soy bean oil
    • 1 tablespoon of onion paste
    • 1/2 teaspoon of ginger paste
    • 1/2 teaspoon of garlic paste
    • 1/2 teaspoon of red chili powder
    • 1/2 teaspoon of turmeric powder
    • 1 tablespoon of chopped coriander leaves
    • 4-5 green chilies


    1. Wash the pangash fish pieces with hot water and salt. Allow the water to drain out.
    2. Peel the banana skin. Cut the bananas into cuboid shaped slices.
    3. Heat a pan with oil. Add the onion, ginger and garlic pastes and salt. Also mix in the turmeric and red chili powder. Cook until the water released dries up a bit and forms a thick gravy with oil floating on top.
    4. Add the fish pieces and pour in 1 cup of water. Cook with lid on for 10 minutes.
    5. Pick the fishes out and transfer on to a separate plate. Now add the green banana slices. Stir and cook for 10 minutes with lid on. Pour in 1 cup of water. Cook until the water dries up a bit and the banana slices become a bit soft.
    6. Add the fish pieces and pour in 2 cups of water. Stir and cook with lid on until the banana and fish slices soften.
    7. Sprinkle the coriander leaves and green chilies. Simmer for 5 more minutes.
    8. Serve with plain steaming rice.

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