Tangra Maacher Jhaal (Tangra fish curry)

Ingredients:

•  4 pieces of medium size Tangra fish
•  1 tomato sliced
•  2-3 green chilies chopped
•  2 tbsp. poppy seed paste
•  2 tbsp.mustard paste (black mustard)
•  1 tbsp ginger paste
•  1/4 tbsp. turmeric powder
•  1/2 tbsp. red chili powder
•  2 dry red chilies
•  Pinch of panch phoran
•  5-6 tbsp mustard oil
•  Salt to taste
•  1 cup water
•  Few twigs of coriander leaves

Making Procedure:

Wash the fishes and marinate them with little salt and turmeric powder for 5 minutes. 

*Take a small mixing bowl and mix well poppy seed paste, mustard paste, turmeric & red chili powder and keep aside.

Heat mustard oil in a wok or kadai till it begins to smoke. Then reduce heat and add fish pieces. Fry it on medium heat. Remove fishes from the wok and keep it aside.

Now add dry red chilies, panch phoran into the oil and let this few seconds to splutter. Add chopped tomato to it. When the tomatoes become soft add the spice mixture* with ginger paste & salt and mix well. Add a little water and cook it till the oil separates.

Then add a cup of water. When the water starts boiling add fried fishes and chopped green chilies. Cook it covered for 5 minutes on low flame till the gravy is thick.

Now sprinkle chopped coriander leaves.

Serve with hot rice.