Tangra Macher Jhol (Bengali Fish Curry)

          As a seafood lover, I love any small fish too, besides prawns. So Here is a simple, easy and a traditional homemade fish curry which is only relished with hot steamed rice. The fish used is Tangra fish which is a fresh river water fish. The recipe that I am sharing is a thin gravy made out of minimum of spices. Vegetables of your choice can also be added.

          It is one of the favorite fish among the smaller varieties, for most of the Bengalis. A little bit of raw mustard oil to the end product enhances the flavour and I like to have my macher jhol bhaat (Fish curry & rice) with a dash of lime.

• 5-6 tangra fish, cleaned, washed & drained
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• 1 tsp. ginger paste
• 1 tsp. cumin powder powder
• 2 green chilies, slit
• 1 tsp. coriander leaves, chopped
• 1 tsp. raw mustard oil

          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the marinated fish on both sides till light golden in colour. Drain and keep aside.

          Temper the same oil with kalonji and green chilies. Sauté for a few seconds. Add the ginger paste, cumin powder and turmeric powder mixed with 1/4 cup water.

          Sauté till dry. Add 1 & 1/2 cups water and salt. Bring it to a boil and gently drop in the fried fish. Cover and simmer on a medium flame for 2-3 minutes.

          When done, add the raw mustard oil and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice.