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.

                                     

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.

Mourola Macher Paturi - (Mola Carplet / Anchovies Fish cooked in Banana Leaf - Bengali Style)

          This is a traditional Bengali delicacy where small river water fish is cooked in a banana leaf. It is a very simple and an easy recipe as too much of preparation is not required. All it needs is to mix all the ingredients and cook in a banana leaf on a low flame. And in just 20 minutes it is ready to be enjoyed with plain steamed rice. 

          It can also be steam cooked to perfection. These small river water fish can be substituted with anchovies too. They are especially prepared during special occasions. So check out the step by step pictorial recipe to prepare it.

• 200 gms. Morula maach (fish), cleaned and rinsed well
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder 
• 1 tsp. roasted cumin powder
• 2 tbsp. mustard oil
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. fresh coconut, grated 
• 1 tbsp. mustard paste
• 1 tsp. lime juice  
•  banana leaves as required

          Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 5 minutes. Then mix with rest of the ingredients. 

          Now place a banana leaf on a pan and transfer the contents on it. Cover with another banana leaf and lid. Cook on a low flame for 8-10 minutes.

          Flip it over and cook, covered for another 8-10 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice.

                     Marinate fish with a pinch of salt, turmeric powder & red chili powder 
                     for 5 minutes. 

                       Then mix with rest of the ingredients. 

                        Now place a banana leaf on a pan & transfer the contents on it. 

                      Cover with another banana leaf & lid. Cook on low flame for 8-10 min.

                   Flip it over & cook, covered for another 8-10 minutes. 

                           

                    Garnish with coriander leaves & serve with plain steamed rice.

   

Mourola Macher Tok (Mola Carplet / Small Fish In Tangy Gravy)

          These small river water fish is a Bengali delicacy. Cooked in a lime based gravy, it is best relished with plain steamed rice. It is light on the tummy 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 nice lemony flavor. Do cook it in mustard oil for an authentic touch. So check out the step by step pictorial recipe to prepare it. 

• 250 gms. Fish, cleaned and rinsed well
• 2 tbsp. +1 tsp. mustard oil
• 1/2 tsp. mustard seeds 
• 1 dry red chili
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies
• 1 tsp. lime juice or to taste 
• 1 tsp. whole wheat flour mixed with 1/2 cup water
• 1 tsp. coriander leaves, chopped (opt)

          Marinate the fish with a pinch of salt to taste and turmeric powder for 10 minutes. Heat 2 tbsp. oil and fry the fish till light golden in color. Drain and keep aside.

          Temper the same oil with mustard seeds and dry red chilly. After it stops spluttering, add the turmeric powder and green chilly, followed by 1 cup water, lime juice and salt. 

         Bring it to a boil and then add the fried fish. Simmer on low flame for 2-3 minutes. Add the flour mix and further simmer for a minute. 

          When done, switch off the flame and add the coriander leaves and remaining 1 tsp. oil. Serve with hot steamed rice.

                  Marinate fish with a pinch of salt & turmeric powder for 10 min. Heat 2 tbsp.
                  oil & fry the fish till light golden in colour. 

                    Temper the same oil with mustard seeds & dry red chili. 

                    After it stops spluttering, add turmeric powder & green chili, 

                    followed by 1 cup water, lime juice & salt. 

                    Bring to a boil & add fried fish. Simmer on low flame for 2-3 minutes. 

                      Add flour mix & further simmer for a minute. 

                    When done, switch off flame & add coriander leaves & remaining 1 tsp. oil.

                                  Serve with hot steamed rice.