Puthi Macher Tok (Small Freshwater Fish in Tangy Gravy - Bengali Cuisine)

          
          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 spices goes into it. A very simple and an easy recipe, you can add some kaffir lime leaves to give this dish a lemony flavor. Do cook it in mustard oil for an authentic touch and flavor.

• 200 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 chili, broken into half
• 1-2 green chilies, slit
• 1/2 - 1 tsp. tamarind paste mixed in 1 cup water

           Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat 2 tbsp. oil in a non-stick pan and fry the fish till light golden brown. Drain and keep aside.

          Heat the remaining oil and temper with mustard seeds and dry red chili. After it stops spluttering, add the tamarind water, salt, turmeric powder, green chilies and the fried fish.

         Simmer on a low to medium flame for 4-5 minutes or till the gravy is slightly reduced. Switch off the flame and serve with plain steamed rice.