Still getting some fresh and oily tyangra fish in the market, which is usually a winter delicacy. Decided to cook it in a mustard based gravy. I have my other tyangra fish recipe in my blog like a regular jhol or posto tyangra. This is an addition to that list. Goes best with rice. Actually, mustard is such a versatile spice that it can be combined with various other masala and each one of the combination will be resulted in a unique experience. Sorshe Tyangra itself can be cooked in various other ways. I am planning to write all of them and want to make a Tyangra series.
Ingredients for Sorshe Tyangra
- Tyangra fish – 400 gm
- Onion – 1, chopped
- Tomato – 1, chopped
- Mustard paste – 2 tbsp
- Green chili – 4-5
- Salt and turmeric – as required
- Mustard oil for cooking
- Kalo jire or nigell seeds- 1/2 tsp
How to make Sorshe Tyangra
Marinate the fish in salt and turmeric. Heat mustard oil in a pan and fry the fishes carefully.
In the same pan,add some more oil if required. Then add green chilo and kalo jire.
Add chopped onion and tomato. Fry till they change the color.
Next goes salt and turmeric with a splash of water. Fry well.
Add a cup of water and when it starts boiling, add the fried fish pieces. Cook covered for 6-7 minutes.
Remove the lid and add the mustard paste. Stir well. Cook for 3-4 minutes. Donot boil the gravy after adding mustard paste for long time.
Adjust the seasoning and remove from heat.
Serve with plain rice.
Before concluding the recipe, I would like you to know that I am trying to capture and club as much recipe as possible under various tags. Hope you have checked my other fish series as well. I like to create blogs with series in mind. Currently In am working with various dal recipes and working on the series.