Alu kuchi diye Tangra Maach

Tangra Fish Medium 10
I medium potato thinly chopped
Mustard oil 3 tbsp
1 tsp black mustard and 1 tsp white mustard pasted
1 tsp green chilli paste
1/2 tsp paprica (red chilli powder)
Salt to taste
1/2 tsp turmeric paste
1 cup water
2 grren chili choped lengthwise

Method:

Tangra Maach / Tangra Fish

Mix 1/2 tbsp oil, little salt and a pinch of turmeric powder with the cut Tangra fish
Heat 2tbsp oil in kadhai or pan
Shallow fry the fishes, keep aside
Add the green chillies in the oil then add the chopped potatoes
fry till the potatoes turn light brown
Mix the water, turmeric powder, salt, chilli paste, paprica and mustard paste and put it in the pan and put a lid to the pan.
Stir occasionaly for 4 to 5 mins until the potaoes are boiled and add the fishes
Put back the lid and let it cook for another 3 mins in medium heat
Serve with rice.

Sorse Bata Diye Maach

- 1 kg, cut into pcs. (Rohu/Katla)
- Salt to taste.
- 1/2 tsp Turmeric powder
- 200 gm Mustard Oil
- 1 tsp Kalonji/Kalojire/Nigella
- 3 slit Green Chili
- 2 tomatoes cut in long pieces
- 1 bunch, for garnishing Cilantro
- 25 gms, (yellow) Mustard seeds
- 25 gms, (black) Mustard seeds
- 7 Green Chili

Method:

1. Clean the fish and pat it dry. Marinate with salt, 1 tsp oil and turmeric powder. Marinate for 10 minutes. Make a paste of black and yellow mustard seeds, green chili with little water. Keep aside.

2. Heat the 1 tsp oil in kadai. Shallow fry the fish by covering with lid. This fish should be always fried by covering with lid. Keep the fried fish aside.

3. Heat 2 tbsp oil in kadai. Add 1 tsp of Nigella seeds and the mustard paste along with green chillies.

4. Add 1 cup of hot water for boiling. After it starts boiling put the fishes and tomatoes in it and keep it in slow flame for 5 minutes.

5. Garnish with chopped coriander leaves and simmer it for 5 minutes