- 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.
3 comments:
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!
TC
Indira,
I just love tangra, and this is so mouth watering.
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
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