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Monday, March 17, 2014

Tangra Maacher Begun Jhol

Tangra is of the catfish family
Any small whole fish can be used
In West Bengal, India, tangra comes to the fish market live, just like koi (climbing perch) and magur maach (catfish). All of these fish are believed to have recuperative qualities. They are prepared in very light gravies when consumed in hot weather. This is a particularly easy preparation because all the ingredients are mixed together and simmered until the oil resurfaces.


Ingredients:
10 - 12 small whole fish, gutted and scaled
1 oriental eggplant cut in long pieces
1 large onion, blanched, drained and blended with 4 cloves of garlic
1 tsp. Kashmiri mirch, paprika or chili powder
1 large tomato, diced
2 jalapeno peppers, diced
4 Tbsp. mustard oil
salt to taste
1/4 tsp. turmeric powder
Chopped cilantro for garnish

 Directions:
  1. Place skillet on medium-low heat.
  2. Mix all the ingredients together in a bowl and pour into heated skillet.
  3. Simmer for 10 minutes, turn each fish over and adjust salt to taste.
  4. Replace cover and simmer until oil resurfaces.
  5. Remove from heat and garnish with cilantro.
Serve over steamed Basmati rice.

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