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Thursday, 5 November 2009

Try TANGRA this week end !!

  • Tangra Fish : marinated with salt, turmeric powder and a pinch of red chilly powder.
  • A fine paste made from black mustard and a few dry red chillies.
  • Mustard oil.
  • Panch forone.
  • Finely chopped corriander leaves.
  • Finely chopped tomatoes.
  • Green chillies.
  • Green peas

  • Heat mustard oil and fry the Tangra fish till golden brown. Close the lid while frying. Keep aside.
  • In the remaining oil add panch forone to splatter.
  • Then add the tomatoes,green chillies and green peas.
  • Add the mustard paste and saute for 2 minutes.
  • Add a little water and then add the fried fish.
  • Close the lid and bring it to boil on a slow flame to ensure complete cooking.
  • Add 2tbsp Mustard oil and chopped corriander leaves on top.
  • Serve with hot rice.

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Suparna said...

hi Indira,
Thanks for dropping by :)
U have a fantastic blog and u seem to be multi talented!
That's what Bong's are all about right!
Keep rocking!
Have a good day dear!

Sudeshna said...

I just love tangra, and this is so mouth watering.

Ushnish Ghosh said...

Dear Indira
This is great! I make this often (mustard and tomato combo)with all kind of fish, but I use a Kalo jeera seasoning..This panch forone sombora and green peas combination in Mustard tomato sauce..will be great..let me see what fish is there in the fridge.
Thanks for sharing