A few weeks back, I have shared with you the recipe of Mullet fish gravy aka Parshe macher jhol. Today, it is the turn for Tangra fish which is almost similar to Parshe or Mullet fish in size, sometimes even larger. However, it has its distinctive taste and can be prepared in different ways. The recipe, which I describe here is perhaps the most common one and familiar to my Bengali friends. Here the Tangra fish is prepared in rich gravy, contains the flavour of onion and green chillies and also fresh coriander leaves which garnishes from atop.
Ingredients to serve 2-3 :
- Tangra fish (medium size) – 6
- Onion – 1 (large)
- Chopped tomato – ½ (optional)
- Ginger – ½” piece
- Green chilli – 4
- Fresh chopped coriander – 3 tbspoon
- Kalongi or nigella seed – ½ teaspoon
- Turmeric powder – ½ + ¼ teaspoon
- Salt to taste
- Mustard oil – 2-3 tbspoon
Remove the scales and clean the fish. Coat them with salt and ½ teaspoon of turmeric powder, leave for 10-15 minutes.
Make a smooth paste with onion, ginger and 2 green chillies.
Heat oil in a frying pan or kadai over medium flame.
Fry the fishes into the hot oil and keep aside. Do not over fry them as they will turn hard in that case.
Now put the nigella seeds and 2 slit green chillies into the remaining hot oil.
As the seeds start spluttering add the onion paste and cook till it turns light brown.
Then add chopped tomato, remaining turmeric powder and salt, cook till tomato gets mashed and oil separates from the mixture.
Now add 1 cup of water and let it comes to boil.
Add the fried fishes into it and cook till the gravy thickens to your desired consistency.
Sprinkle over the chopped coriander leaves and put the gas off, cover the pan and let it stand for 1-2 minutes.
Server with steamed rice.