Tengra mach (Day’s Mystus) is a very delicious fish that is commonly prepared by Bengalis. There are various ways one can prepare a fish-you can bake it, fry it, make a sauce for it etc. There are so many ways! I decided to go a little green here. Rather than using tomato puree I went for coriander and khus-khus. Not only is the dish tasty (If I may so 🙂 ), it is also very healthy! Fish is a very good source of omega-3 fatty acids and vitamin D and B2 source. Coriander is cheap and is a rich source of vitamins and minerals like calcium, phosphorous. Poppy seeds on the other hand have mild antioxidants, cooling effect on body (really helpful in this heat -.-‘ )and oleic acid. So please enjoy and stay healthy! 🙂
Preparation Time: 30 minutes
1. Day’s Mystus Fish- ½ kg
2. Salt – 1 spoon
3. Turmeric powder – ½ spoon
4. Oil- 50-100 ml (based on the size of the kadai)
6. Coriander leaves- 1 bunch
7. Poppy seeds(khus-khus) -4 spoon –a paste.
8. Green chillie-5 (grounded)
9. Curd-2 table spoon
10. Water- ½ glass
11. Mustard oil-2 spoon
1. Add dhaniya leaves (coriander leaves), poppy paste, green chillies and water to the grinder to make a paste.
2. Chop the onions.
1. Coat the fish in ½ spoon salt and turmeric.
2. Take a kadai and pour oil into it.
3. Warm the oil.
4. Fry the coated fishes lightly.
5. Remove the fishes from the kadai and put them aside.
6. Use the oil in the kadai to fry the chopped onions till they are slightly brown.
7. Add the paste to the onion in the kadai and fry for 10 minutes.
8. Add 2 table spoon of curd and add and stir the mixture for 5 mins.
9. Add ½ glass of water and ½ spoon (or according to taste) salt and stir a little and then wait for it to start boiling.
10. When it starts boiling add the fish and stir slightly to adjust the fishes.
11. Cover the kadai and let it simmer for 10 minutes.
12. Add mustard oil from above (don’t stir).
13. Cover the kadai with a plate and let it stand for 10 minutes.
14. The Dhaniya-Tangra maacher jhal is ready to be served !