One more interesting and favorite fish dish of mine is this Tyangra machher Rosha. To make it the most flavorful, you must not compromise on the freshness of the fish. Catch hold of the freshest fish in the market and your job is done. Adding a few sprigs of coriander leave is also recommended. I didn’t have it and hence it is not added. I have plenty of Tyangra fish recipe in my blog already. You can refer to them through this link.
Ingredients for Tyangra machher Rosha
- Tyangra fish – 500 gm
- Potato – 1
- Onion – 1
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Tomato – 1
- Salt and turmeric – as per taste
- Green chili – 5 and more
- Kashmiri chili powder- 1/2 tsp
- Panch foran – 1/2 tsp
- Mustard oil for cooking
How to make Tyangra machher Rosha
Heat some oil in a separate pan and fry the fishes with a pinch of salt and turmeric. Be cautious while frying since this fish splutters a lot when released in hot oil.
Peel and cut the potato into strips. Heat mustard oil in a pan and fry the potato with a pinch of salt and turmeric. Remove from heat and keep aside.
In the same oil , add panchforan and green chili. Slit the green chili before releasing it in the oil.
Add the chopped onion and fry till color changes. Then add the ginger garlic paste and fry well.
Chop one tomato and add it to the pan. With a pinch of salt and turmeric, fry the tomatoes till it is mashed.
Sprinkle some water and fry the masalas till everything is well incorporated. Add some more green chili as per your liking. I havr added the kashmiri chili powder at this stage.
Now add the fried potato pieces into the masala. Fold them well.
Add two cups of hot water and let it boil. Then add the fried fishes and stir once or twice. Cook for 10 minutes over low heat. When the potatoes are cook led through and gravy reaches its desired consistency, adjust the seasoning. Serve with plain rice.