This simple yet delicious fish curry is a favourite one with most of the Bengali crowd. Tangra Maach / Fish is a small river water fish prepared in many ways, either with mustard paste, tomato puree or just a simple gravy. It is relished with plain steamed rice for a satisfying meal any day of the week.
- 250 gms. Tangra Fish, cleaned & rinsed
- salt to taste
- 1/2 tsp. turmeric powder
- 2-3 tbsp. mustard oil
- 1/2 tsp. kalonji (nigella seeds)
- 1-2 green chilies, slit
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. coriander-cumin powder
- 1 tsp. red chili powder
- 1 tsp. coriander leaves, chopped
Marinate the fish with a pinch of salt and turmeric powder for 10-15 minutes. Heat oil in a pan and fry them till light golden in colour. Drain and keep aside.
Temper the same oil with kalonji and green chilies. Add the onion and saute till light brown. Now add the ginger-garlic paste and all the dry spices mixed with a little water.
Fry on a low flame till the oil separates. Add 1 1/2 cups water and bring it to a boil. Gently drop in the fried fish pieces and simmer for 2-3 minutes or till you get the desired consistency.
When done, add the coriander leaves and relish along with plain steamed rice.