Check out this traditional homemade style Bengali fish curry prepared along with eggplants. However, you can also cook it with potatoes, green papaya or parwal (pointed gourd). It goes best with hot steamed rice and is a common dish found on a Bengali platter.
The fish used in this recipe is Tangra which is a fresh river water fish. It is prepared in a thin gravy with minimum of spices. A tsp. of raw mustard oil can be drizzled on the end product to enhance the flavour and for some pungency. So check out the step by step pictorial recipe to prepare this simple regional recipe.
- 10-12 tangra fish, cleaned, washed & drained
- 1 long eggplant, cut lengthwise
- 3 tbsp. mustard oil
- 1-2 green chilies, slit
- 1/2 tsp. nigella seeds (kalonji)
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder powder
- 1 tsp. red chili powder
- salt to taste
- 1 tsp. coriander leaves, chopped
Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Make a paste with turmeric powder, red chili powder and cumin powder along with some water and keep aside.
Heat oil in a pan and stir fry the eggplants and the marinated fish separately 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 spice paste and sauté till the oil separates.
Add 1 & 1/2 cups water and salt. Bring to a boil and gently drop in the fried fish and eggplant. Cover and simmer on a medium flame for 2-3 minutes.
When done, garnish with coriander leaves and serve with hot steamed rice.
Heat oil in a pan and stir fry the eggplants.......
& the marinated fish separately till light golden in colour. Keep aside.
Temper the same oil with kalonji & green chilies. Sauté for a few seconds.
Serve with hot steamed rice.
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