Begun diye Tangra Macher Jhaal (Fresh River Water Fish cooked with Eggplants - Bong style)

 

          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 flavor 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 color. 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. 

Add the spice paste and sauté till the oil separates. 

Add 1 & 1/2 cups water and salt. Bring to a boil.

Gently drop in the fried fish & eggplant. Cover & simmer for 2-3 min.

When done, garnish with coriander leaves.

                                 Serve with hot steamed rice.

                                     

Pabda Macher Shorshe Jhaal ( Fish in Mustard Gravy - Bengali Style)

          Pabda (Cat Fish) Maach is a river water fish, which is very popular and relished by most of the Bengali crowd. I was able to get hold of them on my recent trip to my home town in India and thought of preparing a thin mustard gravy. So here is my version.

           A simple fish curry where I used some store bought mustard paste (kasundi). It can also be substituted with homemade ground paste. Enjoy this delicious and flavourful fish curry with plain steamed rice. So check out the step by step pictorial recipe to prepare this traditional delicacy.

• 5-6 Pabda Maach (Cat fish)
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 tbsp. mustard oil
• 1/2 tsp. kalonji / nigella seeds
• 1 tsp. ginger paste
• 1 tsp. roasted cumin powder
• 2 tbsp. kasundi / mustard paste
• 2 green chilies, slit

          Clean the fish well and marinate them with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish in batches till light golden in colour. Drain and keep aside.

          Temper the same oil with nigella seeds. Saute for a few seconds and add the turmeric powder, ginger paste and cumin powder mixed with 1/4 cup water.

          Fry till it leaves the sides of the pan. Add 1 cup water, salt and the green chilies. Bring it to a boil and then drop in the fried fish. Cover and simmer on a medium flame for 2-3 minutes.

          Add the kasundi / mustard paste and mix well. Switch off the flame and let it remain covered for 2 minutes. Serve with plain steamed rice.

                          Clean fish well & marinate with a pinch of salt & turmeric powder for
                          10 minutes. 

                          Heat oil & fry fish in batches till light golden in colour. Drain &
                          keep aside.

               
                          Temper same oil with nigella seeds. Saute few seconds & add turmeric
                          powder, ginger paste and cumin powder mixed with 1/4 cup water.

                      Fry till it leaves sides of the pan. Add 1 cup water, salt & green chilies. 

                          Bring to a boil & then drop the fried fish. Cover & simmer on a 
                          medium flame for 2-3 minutes.

                         Add kasundi / mustard paste & mix well. Switch off the flame & let it
                        remain covered for 2 minutes. 

                                Serve with plain steamed rice.

Tangra Macher Jhaal (Cat Fish Curry - Bengali Style)

          This simple yet delicious fish curry is a favourite one with most of the Bengali crowd. Tangra Maach or Cat Fish is a small variety of river water fish. It is prepared in many ways, either with mustard paste, tomato puree or just a simple thin gravy. It is relished with plain steamed rice for a satisfying meal any day of the week.

• 250 gms. Tangra Fish (Cat 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.