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Thursday, 21 August 2014

Tyangrar Jhal Shorshe Bata Diye (Tyangra In A Spicy Mustard Gravy)

Bong's passion for fish is not limited to Rohu/katla, hilsa or prawns only. The range is wide and varied and one such fish is Tyangra, a freshwater fish belonging to the catfish family. The monsoon being the breeding season I was lucky enough to get hold of the bigger varieties with eggs. I have always been fond of fish roe specially of tyangra, hilsa and rohu. The fish tastes better without the addition of any vegetable to the dish and mustard is the most befitting flavour that mingles perfectly with the taste of the fish. A tempering of nigella seeds and green chillies escalates the flavour further. To add texture to the gravy I used some finely chopped onions with mustard paste which you may do without if you want. Tastes heavenly with steamed rice this Bong fish preparation is a must try for all fish lovers....here goes the recipe...




Tyangra r Jhal Shorshe Bata Diye





Tyangra r Jhal Shorshe Bata Diye





Tyangra r Jhal Shorshe Bata Diye




Tyangra r Jhal Shorshe Bata Diye

Recipe:



Ingredients:



  • 750gms Tyangra fish ( do not take the too small ones) 
  • 2 tsp yellow mustard
  • 2 tsp black mustard
  • 5-6 green chillies
  • 1 big onion finely chopped
  • 1/2 tsp kaalo jeere/kalaunji/nigella seeds
  • 2 tsp turmeric powder
  • 1 tsp deghi mirch powder
  • Salt to taste
  • Mustard oil as per requirement



Procedure:


Soak both yellow and black mustard seeds with salt and two green chillies for an hour and make smooth paste. Wash the fish and smear with turmeric and salt. Heat oil in a skillet and fry the fish well on both sides. Take them out and temper the same oil with nigella seeds and three slit green chillies. Add chopped onions and fry them golden. Add turmeric, red chilli powder and salt, keep stirring. Add a cup of water and the mustard paste. Wait for the boil to come, add the fish, wait for the gravy to thicken. Turn off the heat and sprinkle a few drops of raw mustard oil....serve hot with rice.

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