Tangra Macher Charchari (Tangra Fish with Veggies)

Our local fish market is affluent with various fresh water fishes especially small fishes on weekends. Today while hopping the market I saw one seller is selling very fresh small Tangra Fish and most of those are full of eggs! Initially I was thinking to prepare Tangra Mach er Jhal (Shorshe Tangra) with Mustard paste which is very popular in our home but thought of trying it another way. I prepared ‘Tangra Macher Chorchori’ with ‘Begun’ (Eggplant). This is not with gravy neither is it a stir fried dish like ‘Bagan Charchari’. The gravy should be just to bind all the veggies and fishes.

‘Tangra Macher Chorchori’ is a method of cooking fish where fish is cooked with very few spices and mustard oil, using no or very less water, with potato and eggplant, has very little gravy in the dish. Try sometimes this ‘Tangra Macher Chorchori’……

  • Servings: 3-serving
  • Time: 65 mins
  • Difficulty: medium
  • Print

Our local fish market is affluent with various fresh water fishes especially small fishes on weekends. Today while hopping the market I saw one seller is selling very fresh small Tangra Fish and most of those are full of eggs! Initially I was thinking to prepare Tangra Mach er Jhal (Shorshe Tangra) with Mustard paste which is very popular in our home but thought of trying it another way. I prepared ‘Tangra Macher Chorchori’ with ‘Begun’ (Eggplant). This is not with gravy neither is it a stir fried dish like ‘Bagan Charchari’. The gravy should be just to bind all the veggies and fishes. ‘Tangra Macher Chorchori’ is a method of cooking fish where fish is cooked with very few spices and mustard oil, using no or very less water, with potato and eggplant, has very little gravy in the dish. Try sometimes this ‘Tangra Macher Chorchori’……

Summary

  • Cuisine: bengali
  • Passive Time: 15 mins
  • Course: side dish
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients

250 gms Small Tangra Fish
1 (Big – cut lengthwise) Potato
1 (Cut into half, then into thick pieces lengthwise) Brinjal or Egg Plant
½ tsp Nigella Seeds or Kalojeera
1 (Large – chopped finely) Onion
2 – 3 (Slitted) Green Chillies
1 Tbsp Mustard Paste
1 ½ tsps Turmeric Powder
1 tsp Red Chillie Powder
To taste Salt
½ cup Mustard Oil
Coriander Leaves – For garnishing

Steps

  1. Clean the fishes and wash under running water. Cut potato and eggplant in to long strips.
  2. Sprinkle some turmeric powder and salt over the fishes as well as on eggplant strips and rub thoroughly. Marinate for 10 minutes.
  3. Now heat the 2 Tbsp of mustard oil in a nonstick pan and sauté eggplant strips. Eggplant absorbs oil very much; using a non stick pan helps in sautéing the eggplants with less oil.
  4. Heat some mustard oil in another kadai or wok and fry fishes in batches carefully by not breaking those, in medium flame and keep those aside.
  5. In the remaining oil fry the potatoes and keep them aside.
  6. Take 2 tsp of mustard oil in the same pan and temper the oil with nigella seeds and then add chopped onions and fry till those turn light pink in colour.
  7. Add green chillies, turmeric powder and red chillie powder. Fry till the oil separates.
  8. Put in fried potatoes and fishes. Sauté with the spices for 2-3 minutes.
  9. Now add a little water, mustard paste and salt to taste and cook in medium flame with the lid on.
  10. When the potatoes are almost done add the fried eggplants and cook for few more minutes without the lid.
  11. When water almost dried up remove and garnish with chopped coriander.
  12. Tangra Macher Charchari is ready to serve. Serve with steamed rice.

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