My fish monger keeps a pretty decent variety of fish, and of course his clientèle consists of mostly Bengali folks . So this time round I thought of trying another Bengali favorite called Tangra or Tengra. It is a fresh water fish belonging to the catfish family. I decided to make it the Bengali way, the famous Tangra Machher Jhaal. With a fe inputs from the website I prepared the curry and boy was it a hit. Luckily my parents were visiting at the tame and it was love by them as well. The only downside being the small fish bones that it has , made it a lil difficult for the kiddos, but overall an excellent flavorful fish I must say. Do give it s shot if you find this fish at your local fish market 🙂 .
- 8-10 whole Tangra fish, cleaned & washed
- 1 large Potato, cut into wedges
- 1 large Onion, sliced
- 1 large Tomato, sliced
- 3-4 Green chillis, slit
- 1/3 Tsp Garlic paste
- 1/2 Tsp Ginger paste
- 1 Tsp Kalonji (Onion seed)
- 1/2 Tsp Cumin powder
- 1/2 Tsp Coriander powder
- 1/2 Tsp Red Chilli powder
- Turmeric as needed
- Salt to taste
- Mustard Oil as needed
- Fresh Coriander leaves to Garnish
- Pat dry the fish with a kitchen towel and rube some salt and turmeric on it and keep aside for 15-20 minutes.
- Heat mustard oil in a deep heavy bottom wok. Fry the fishes till nicely browned from all sides, remove and drain in a kitchen towel.
- In the same oil ( remove if any excess) splutter the kalonji seeds. Then add the sliced onions and green chillis.
- Fry for sometime and then add the ginger-garlic paste. fry this till th raw smell goes, adding little water if needed.
- Now add the potatoes, turmeric, salt and red chilli powder, fry for sometime and then add the cumin and coriander powder. Mix well and fry for another couple of minutes.
- Finally add the tomatoes, give it a good stir. Cover and cook till the tomatoes are mushy and the potatoes are well cooked.
- Add about 2 cups of water and bring to boil, simmer for 2-3 minutes on low heat and the add the fried fishes. Now let this simmer for another 5-6 minutes or more depending on how thin or thick you want the curry to be.
- Adjust the seasoning, remove from heat, garnish with chopped coriander leaves and serve hot with steamed rice :D.