Spiced Tengra Fish Curry

Ingredients:

• Tengra fish, 4 nos (300gm).
• 30 ml mustard oil
• 1/3 tsp fenugreek seeds
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/2 freshly ground black pepper
• 4 green chillies
• Turmeric powder
• Sat as per taste

Method:

• Clean and wash the fish and marinate with some salt and turmeric powder. Set aside for 5 minutes.
• Heat oil in a saucepan/ kadai. Fry the fish until it becomes light brown. remove and keep aside.
• Now put fenugreek seeds  in the oil. After 5 seconds add cumin powder, salt, turmeric, pepper, chilli powder  and 1/2 cup water. Cook the spices for about 4-5 minutes.
• Add 2 cups water and bring it to boil over a medium heat.
• Add fried fish and green chillies. Cover with a lid and cook until they become soft.
• Turn off the heat and. Serve hot with rice.

Tengra Maacher Jhol

Ingredients:

• Tengra fish, 8-10 nos.
• 60 ml mustard oil
• 1tsp mustard seeds
• 1 large onion, finely diced
• 1 large potato, boiled and smashed
• 1 tsp cumin powder
• 1/2 freshly ground black pepper
• 4 green chillies
• Some chopped coriander leaves for garnishing
• Turmeric powder
• Sat as per taste

Method:

• Clean and wash the fish and marinate with some salt and turmeric powder. Set aside for 5 minutes.
• Heat oil in a saucepan/ kadai. Fry the fish until it becomes light brown. remove and keep aside.
• Put the mustard seeds into the oil. After 10 seconds, Add chopped onion and chillies and fry for 3 minutes.
• Add cumin powder, salt, turmeric, pepper. After 2 minutes, mashed potato and fry for 5 minutes with some water.
• Add 3 cups water and bring it to boil.
• Add fried fish and cook for further 5 mintues.
• Turn off the heat and.
• Garnish the gravy with chopped coriander leaves and serve hot with rice.

Tengra Fish Curry

Ingredients:

• 5-7 pieces tengra fish
• 60 gm mustard oil
• 1/2 tsp fenugreek seeds
• 1 potato cut into small pieces
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 4 chopped green chillies
• 150 gm amarantha stem cut into 1.5 inch pieces
• Salt to taste

Method:

• Clean, cut and wash the fish thoroughly in water. Pat dry the fishes and rub with salt and turmeric powder. Set aside for 10-15 minutes.
• Heat oil in a saucepan or kadai and fry the fish over low flame for 3-4 minutes. Remove and keep aside.
• Add fenugreek seeds in the oil. After 20 seconds add all the vegetables, salt, turmeric and cumin powder. Cook for 10 minutes on medium heat. If vegetables becomes dry add little water. Stir frequently.
• Add 3 cups of water and bring it to boil.
• Add fried fish and cook for further 10-15 minutes until fish becomes soft. 
• Turn off the heat and serve hot with rice.