Tanagra Macher Rasha (Tangra Fish Curry)


Today when I visited the fish market I found very good quality of ‘Tangra Fish’ in the market and most of them are full of eggs. I immediately grabbed some. Initially I was thinking to prepare only ‘Shorshe Tangra‘ with Mustard paste which my Mom usually makes at my home but while checking my fridge for veggies to make another side dish I found a bunch of fresh green spring onion and changed the plan for making something different. So I made two most loved recipes with this fish …. ‘Tangra Macher Rasha’ and ‘Shorshe Tangra’.


This ‘Tangra Fish’ is available in small and big sizes. I have used here the medium sized. There are quite a few delicacies in Bengali cuisine to cook this fish with vegetables or without vegetables. I do not know if vegetables are cooked along with fish in other states of India or not, but in Bengal we certainly love using vegetables specially potato in our fish curry. I personally don’t like potato with fish so I have tried something else. You can always cook with potato too.

‘Rosha’ is a method of cooking fish where fish is cooked with extensive use of oil along with other regular spices. In this version I tried to use minimum oil, still it tasted awesome; you have to try it to believe me.


  • 12 pcs Tangra Mach or Tangra Fish
  • 3 Tbsps Onion Paste
  • 1 ½ tsps Ginger Paste
  • 1 tsp Garlic Paste
  • 4 Tbsps Tomato Puree
  • 3 – 4 no Green Chillies – (Slitted)
  • 1 tsp Turmeric Powder
  • ½ tsp Red Chillie Powder
  • to taste Salt – According
  • ½ cup Mustard Oil
  • ½ cup Spring Onion – (Chopped 2” long)
  • 3 – 4 tsps Chopped Coriander Leaves


  1. Wash and clean the fishes. Marinate the fishes with ½ tsp salt and ½ tsp of turmeric powder. Keep aside for 10 min.
  2. Heat mustard oil in a non-stick pan. When the oil and starts to smoke, slowly slide the fishes 2-3 in each batches. Keep the flame on the medium. Cover immediately.
  3. Turn each of the fishes very carefully after around 1-2 mins. Both the sides should be lightly browned. Remove the fishes and keep aside.
  4. In the same oil add onion paste. Fry till the onions become soft.
  5. Add ginger paste, garlic paste and tomato puree.
  6. Add the rest of the turmeric powder and red chilli powder and salt. Fry till oil separates from masala.
  7. Next add spring onion and green chillies and keep on stirring continuously for couple of minutes.
  8. Add the fishes and ½ cup of warm water. Cover and cook for 3-4 minutes.
  9. Switch off the gas and let it rest for few minutes. Sprinkle some chopped coriander and serve hot with steamed rice.
This is from my archive 🙂




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