Doi Tangra - A Bengali freshwater fish recipe

In Bangalore, it is really difficult to get variety of freshwater fishes like tangra and all.The tangra fish is a freshwater fish and as you know, Bengali cooking revolves around using a variety of freshwater fishes, which do not have a strong taste and smell, unlike sea fishes. Tangra imparts a mild aroma to the any dish and this fish tastes great in whichever way you cook. Few days back, I got some fresh tangra and was wondering what I should cook with it. The most common preparation is jhol (broth) and tel jhal (spicy curry). But for my blog I chose Doi Tangra, a mild but tasty dish I like. I cooked it with tangra but you can cook it with any freshwater fishes whatever is available.

Preparation Time: - 20 min

Cooking Time: - 25~30 min

Servings: - 2~3 persons

Ingredients:- 

1. 6 Tangra fishes
   
2. 1 tsp Black Jeera/ Kalonji / Nigella seeds or Panch foron (Bengali 5 spices)
3. 4 tbsp Curd / Yogurt
4. 2 Green Chilies slited.
5. 1 tbsp Til (Sesame seeds) paste
6. 2 ½ tbsp White Mustard paste
7. 3 tsp Turmeric Powder
8. ¼  cup chopped coriander leaves (Cilantro) for garnishing
9. Salt to taste.
10. 7~8 tbsp Oil – This is a Bengali preparation and hence we need to use mustard oil.

 Preparation:-

1. Wash the fish thoroughly
2. Now pat it dry - add turmeric powder and salt. Marinate for 10 minutes.
   
3. Crush Sesame seeds and white mustard seeds separately in a pestle and mortar. Strike the seeds hard to make a fine powder and keep aside.
   
4. Take a bowl and mix sesame paste, curd and mustard paste. Mix thoroughly and keep aside. You can add red chili paste or powder here if your taste permits. I do not use red chili in my recipes as I consider it against health.
   
5. Take 4 tbsp oil in a non-stick kadai /frying pan. Heat the oil in high flame.
6. When the bubble settles put the fish and shallow fry in low flame. Keep aside.
   
7. Pour the rest of the oil in same kadai /frying pan. Heat the oil in high flame.
8. Add kalonji / panch foron and a green chili.
   
9. When the jeera splutters add the spice mix kept aside in step 4.
   
10. Add turmeric powder and salt here.
    
11. Add ½ cup water and stir to mix well.
12. Simmer for a while and then put the fried fish in it.
    
13. Cook for 10~12 min more.
    
14. Sprinkle few coriander leaves for garnishing. 

Serve this hot with rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.