Thursday, Dec 20 2007

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Tangra Macher Sukno Jhol

By Lipika

Ingredients

1/2 kg of Tangra Fish (Try to get black tangra if possible or tangra - Striped one on the skin).
1 small bunch of Coriander leaves for garnishing.
Salt and Turmeric for taste and colour.
100 gms of Mustard Oil

Grind into Paste:
1 big Onion
1 whole garlic
5-6 hot red chillies

Method:

1. The fish can be cleaned and cut from the market and washed properly because this fish is very difficult to be cut by anybody except experts.
2. Try to get the live one if its possible or fresh ones.
3. Wash it properly and pat it dry rub with the salt, turmeric and the grounded paste for sometime with one tbsp of oil in it.
4. Heat the oil in kadai about 25gms and put the marinated fishes
5. Saute the fish and keep it on slow flame.
6. After the oil starts separating put 1/2 cup of hot water and let it boil.
7. Garnish it with coriander leaves
8. Serve it with Rice.

This fish can be cooked as same as Parse mach with Kalajeerer jhol.

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