These small river water fish is a Bengali delicacy. Cooked in a tamarind based gravy, it is best relished with plain steamed rice. It is light on the stomach as hardly any masala goes into it. A very simple and an easy recipe, you can add some kaffir lime leaves to give this dish a lemony flavour. Do cook it in mustard oil to give an authentic flavour and taste.
- 250 gms. Fish, cleaned and rinsed well
- 2-3 tbsp. mustard oil
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. mustard seeds
- 1 dry red chily, broken into half
- 1 green chilly, slit
- 1/2 - 1 tsp. tamarind paste
Marinate the fish with salt to taste and 1/4 tsp. turmeric powder for 10 minutes. Heat 2 tbsp. oil in a non-stick pan and fry the fish till light golden brown. Keep aside.
Heat the remaining oil and temper with mustard seeds and dry red chily. After it stops spluttering, add the tamarind paste mixed in a cup of water, salt, turmeric powder, green chily and the fried fish.
Simmer on low flame for 4-5 minutes or till the gravy is slightly reduced. Serve hot on a bed of steamed rice.
Marinated fish in salt and turmeric powder,