Hot and Sour Tangra Fish Gravy

Tangra is a fish which is mostly available in West Bengal and also a common and favourite fish for Bengalis and they are expert in making varieties of recipe out of it. It's a sweet water fish and the size varies from small to medium. I will share a typical and uncommon recipe of Tangra Mach (fish) which I've learnt from my mother recently. The moment I've tasted this recipe, I couldn't restrict myself from sharing with you all. 

HOT AND SOUR TANGRA FISH GRAVY

Servings: 2

Ingredients:

Tangra Fish – 10 pieces

Panch Foron – ½ tbsp.

Garlic paste – 1 tbsp

Slit Green Chilli – 3

Coriander seeds paste – 2 tbsp

Radhuni (celery) seeds paste – 2 tbsp

Green Mango paste – 2 tbsp

Coriander paste – 1 tbsp

Turmeric powder – 1 tbsp

Mustard oil – 4 to 5 tbsp

Salt – as per taste

Coriander leaves – 3 tbsp, chopped

Preparation:

Clean and wash the tangra fishes. Marinate with little bit of turmeric powder and salt for 15 to 20 minutes.

Heat oil in a pan, fry the fish pieces and keep aside.

In the same pan, add panch foron, garlic paste, turmeric powder (1/2 tbsp) and slit green chilli. Fry little bit.

Then add dhania (coriander seed) paste, radhuni paste, green mango paste, coriander paste. Sauté for a minute. Add little water and cook well for another one minute.

Once, the spices mixture is cooked well, add fried tangra fish. Coat the fish pieces with the masala mixture. Turn the fish on other side. Cook for 1 or 2 minutes.

On top the fish gravy, add chopped coriander and whole green chilli and little raw mustard oil around the gravy.

Cover the lid and allow it to cook for 10 minutes in low flame.

Serve this exotic Hot & Sour Tangra Fish Gravy preparation with hot steamed rice.