Tangra kasundi/ Tangra, a fresh water fish in Mustard

Tangra is a quintessential Bengali fresh water fish that is a little fleshy and tastes great. The pungency of mustard, kashundi and kalo jeere goes excellent with this fish. This is an ideal lunch recipe and is a typical Bengali culinary delight.

Ingredients:

  • 4 Tangra Fish (Big Size)

  • Mustard Oil

  • Kalo jire/Nigella seeds: 1/2tsp

  • Mustard: 2 tsp.

  • Green Chilly: 4/5(slitted)

  • Kashundi (tangy Bengali mustard): 3/4tbsp

  • Chilly powder: 1/2tsp

  • Turmeric powder

  • Salt & Sugar to taste.

Method:

  • Grind the mustard into a smooth paste.

  • Rub the fishes with salt and turmeric.

  • Heat oil and shallow fry the fish.

  • Keep aside.

  • In the same oil, give a tempering of nigella seeds and green chillies.

  • Add the mustard paste, 1 cup of water, salt and sugar and a pinch of turmeric.

  • When the liquid starts to boil, add the fishes.

  • Add the kashundi when the liquid reduces a little, and mix well.

  • Pour little mustard oil from top and turn off the flame.

  • Add some slit green chillies to the dish before serving.

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