Wednesday 12 November 2014

Dhone Tangrar jhal, Tangra fish cooked with coriander leaves


       Out of my desitre to know  the english meaning of tangra, I googled and  found that wikipedia showed the english name field empty and only found its scientific name i.e. Batasio batasio, LOL!
      Tangra is a freshwater fish and a Bengali kitchen has various way of cooking this mach(fish), like sometimes combined with begun(eggplant/brinjal) or sometimes accompanied by fulkopi(cauliflower) or sorse(mustard powder). But this one is little different that I learnt from my elder sister when one day she cooked it herself and brought packed for me. I really liked it and since then I have been trying this every Winter as it involves mulo(raddish), that are available fresh during this season. 
Serve with steamed rice and it will surely take place in your Winter recipe bunch. . .


Ingredients(4 servings):
  1. Tangra mach(8 fishes, cleaned)
  2. Horse Raddish,2 medium
  3. Coriander leaves, 1 cup
  4. Onion, 1
  5. Garlic cloves, 4
  6. Green chillies, 4
  7. Kalo jeera( Nigella seeds)
  8. Whole dry red chilli, 1
  9. Salt to taste
  10. Turmeric powder, 4 tsp
  11. Cumin powder, 1 tbsp
  12. Mustard oil
Methods:


Marinate fish pieces with 1 tsp salt, 2 tsp turmeric powder for 15 minutes. Fry them in oil till brown on both sides

While cleaning the fishes rub 1 tbsp salt and then wash. this removes the bad smell, stickiness and the mud from fish.




Pont neuf potato and Horse raddish, marinate them with 1 tsp salt and fry seperately on low flame till soft.

**If you need the way to cut potato and raddish visit here





Blend onion, garlic cloves , 2 green  chillies and coriander leaves together. Add  cumin powder, turmeric powder and salt to taste with the paste.



In a pan heat 4 tbsp oil and temper with whole dry red chilli and nigella seeds. when the smoke comes out add coriander paste and saute for a minute. Add 2 tbsp oil and let the oil seperate. Now add the fish, potato and raddish. Cook for a minute and them add 1/2 cup water. Allow the curry to be thick. Remove from flame and garnish with chopped coriander leaves.



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