Tangra Mach is a variety of fresh water small cat fish. I did not get it's English name in google search, only that it belongs to the cat fish family. It is a much loved fish among us, in fact quite popular throughout Eastern India. On each visit to my hometown, I cook and have all kinds of fresh water fish to my heart's content. We do get here fresh Tangra where we stay, but rarely, I would not get frozen variety of this one. Our fish loving community needs to have fish on a regular basis. It is also true that we adjust to the circumstances slowly and gradually. We prepare this small fresh water fish in a number of ways, light curries, at times with mustard seeds & green chilli paste, at times with veggies. My today's post is about preparing a light curry with Tangra fish, flavoured with freshly chopped coriander leaves. Let us see how we do it.
Ginger Paste : 1tbsp
Turmeric Powder : 1tsp
Red Chilli Powder : 1tsp
Salt : As Required
Cumin Seed : 2pinches
Coriander Leaves : 2tbsp[chopped]
Oil [authentically mustard] : 4tbsp
METHOD :
Clean and wash the fish thoroughly. Rub with salt and 1/2 tsp turmeric. Keep aside for 15 minutes.
Heat the oil in a wok. Fry the fish lightly on both sides and keep on tissue papers to get rid of the excess oil.
Temper the remaining oil with cumin seeds. Add the ginger paste. Saute for a minute. Add the salt, turmeric, chilli powder and fry for another minute.
Add a cup of water and let boil for 3-4 minutes. Add the fried fish. Cover and let boil for 2-3 minutes at low heat.
Add the chopped coriander leaves, give a stir and switch off the gas stove.
Serve with piping hot steamed rice.
Done with minimal spices and flavoured with freshly chopped coriander leaves, this fish curry is much loved and is light on the tummy.....
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