Shorshe Tangrar Jhal | Cat fish in Spicy Mustard Sauce



Since my childhood, I love eating fishes and Tangra mach (Cat Fish) is one of my favourites. Whenever I visit my native town, my Dad always brings fresh Tangra mach (Cat Fish) from the market. My native town is on the banks of Brahmaputra river which is famous not only for its hugeness and history but also for its fresh and tasty fishes. I always feel lucky and proud of that and never miss a chance to praise the taste of fishes of Brahmaputra river.

My mom is an exceptional cook and fish preparations are her forte. I have learnt this recipe from her. Bengalis are well known for their cooking skills of fish items. Many delicious recipes are cooked with Tangra mach (Cat Fish) and Shorshe Tangrar Jhal is one of them.
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How to cook Tangra mach (Cat Fish)?

  • The basic and important part before cooking Tangra mach (Cat Fish) is to cut and clean the tummy of each of fishes properly, otherwise the fishes will stink.
  • To scale Tangra mach (Cat Fish), rub them on rough surface first and then rub with salt for some time and wash them thoroughly.
  • Wash them gently and marinate with Salt and Turmeric powder for at least ten minutes.
  • Always use Mustard oil for cooking these fishes. It will give you best result.
  • Fry the fishes moderately before adding into the gravy.


Health Benefit of Tangra mach (Cat Fish)

  • These fishes are power house of nutrients and good quality proteins.
  • They are full of Omega 3 fatty acids which are extremely beneficial for both body and brain.
  • They are great source of Vitamin D which is insufficient for many people.
  • They are good for our heart and vision.


What kind of Mustard seeds to be used in this recipe?

Normally two types of Mustard seeds are used in cooking, yellow and black. Black mustards have strong pungent flavour as compared to yellow mustard seeds. Yellow seeds have mild flavour.
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Note: Sometimes few black mustard seeds have bitter taste.

In this recipe, I have used yellow mustard seeds for paste. Most of the people uses yellow mustard seeds for this fish preparation.

Cooking fishes in Mustard sauce is an authentic Bengali preparation from old ages. In this recipe, I have used Onions and Tomatoes with green Chillies. I have not used any ground spice other than Turmeric powder. The main source of flavour of this dish lies in the combination of Mustard paste, green Chillies and Mustard oil.

For the gravy, I have soaked yellow Mustard seeds in Luke warm water for 10-15 minutes and have then made a smooth paste of them adding some green Chillies to it. Pure Mustard seeds paste goes awesome with Tangra mach (Cat Fish) and smells divine. So,I have not added Poppy seeds or Coconut in this paste to this.

Shorshe Tangrar Jhal has its own strong flavour and it does not go great with flavoured Rice items. It tastes the best with plain Rice. This mouth-watering recipe can be a good option for your regular lunch because it takes hardly half an hour to get prepared.


You can check my other fish recipes by clicking here.
Indian Recipe, Bengali Cuisine, Shorshe Tangrar Jhal (Cat fish in Spicy Mustard Sauce), Rumki's Golden Spoon, Quick and Easy, Shorshe tangra, recipe with small fish/tangra mach/cat fish, tangra/choto macher shorshe diye jhol/rasha, choto macher/tangra macher jhaal/jhal, cat fish curry, choti machli ki gravy



Ingredients:

To marinate the fish
  • Tangra Mach (Cat Fish), 200 grams
  • 1 teaspoon Salt
  • 1 teaspoon Turmeric powder (Haldi)

For the Mustard Paste
  • 4-5 tablespoons Yellow mustard seeds
  • 1-2 Green chillies
  • Water to make a smooth paste

To marinate the fish
  • 1 Onion, chopped
  • 1 Tomato, deseeded and cut into 8 pieces
  • 2 Green chillies
  • ½ teaspoon Turmeric powder (Haldi)
  • Salt to taste
  • Mustard oil for cooking
  • 1 cup Water for gravy (Quantity can be varied as per desire consistency)



Instructions:
  1. Cut and clean the Tangra mach (Cat Fish) by rubbing salt and wash with water.
  2. Marinate the fishes with Salt, Turmeric powder and keep them aside for 10-15 minutes.
  3. On the other hand, soak Mustard seeds in Luke warm water for 10-15 minutes.
  4. Put the Mustard seeds, green Chillies and a little water into a jar of mixer grinder.
  5. Grind them for a minute and make a smooth paste with them.
  6. Add Oil into the pan and wait until the oil is hot.
  7. Put the flame in low and add the marinated fishes into the pan.
  8. Fry each side of the fishes for a minute in medium high flame.
  9. Once you have completed frying the fishes keep them aside on a plate.

    Tip: Don’t overcook the fishes, otherwise the fishes will become chewy. During the time of frying don’t turn the fishes more than two times. The fishes may dismantle.

  10. In the same pan if required add some more Oil and wait until the Oil become hot.
  11. Add Onions, green Chillies and give a nice mix.
  12. Cook them in medium flame for 2 minutes. Stir occasionally.
  13. Add Salt, Turmeric powder and mix them nicely.
  14. Cover the pan and cook them in low flame for a minute.
  15. Add Tomatoes and give a nice mix.
  16. Cover the pan and cook until the Tomatoes get tender.
  17. Add the Mustard paste (Step 5) and stir them thoroughly.
  18. Cover the pan and cook them in low flame for 2 minutes.
  19. Mix the masala thoroughly and add water.
  20. Put the flame in high until the gravy is simmered.
  21. Put the flame in low and add the fried fishes into the pan one by one.
  22. Cover the flame and let them cook in low flame for a couple of minutes.
  23. Switch off the flame and put the pan down.


Serving Instruction
Transfer the Shorshe Tangrar Jhal on a serving plate. Serve hot with steamed Basmati rice and enjoy the authenticity of Bengal.

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