My today’s recipe is Peyajkoli – Tengra – a gravy based dish made with Tengra mach and peyajkoli.It is very easy to prepare. You can use any kind of fish. It is one of the most popular fish curry dish in Bengal.
Cooking time – 35 minutes. Serve – 4
1.Tengra fish – 250 grams.
2.Peyajkoli/onion stalks – 400 grams.(cut into 11/2 inch pieces)
3.Potato (big) – 1 (peeled and cut into 11/2 inch pieces, like French fry.)
4.Nigella seeds (Kalonji) – 1/2 tsp.
5.Tomato – 1 (chopped)
6.Onion (big) – 1 (chopped)
7.Grated ginger – 1 tbsp.
8.Bay leaf – 2
9.Turmeric powder – 1/2 tsp.
10.Chilly powder – 1/2 tsp.
11.Cumin powder – 1/2 tsp.
12.Mustard oil – 75 grams.
13.Salt to taste.
14.Slit green chilly – 4 (for garnishing)
Method – 1.Grind tomato,onion and ginger to a paste. Mix turmeric,chilly and cumin powder to the paste. Keep the masala mix aside.
2.Wash fish with warm water and marinate with 1/2 tsp. of salt and a pinch of turmeric powder. Heat oil in a frying pan, when hot reduce the heat. Fry the fish until light brown on both sides. Remove from oil,keep aside.
3.In the remaining oil add kalonji,stir fry for few seconds. Add bay leaves and potato, stir fry for 3-4 minutes then add the masala mix and 1/4 cups of water, saute until the the raw smell of the masalas goes off. Add peyajkoli and salt,saute for another 2-3 minutes. Add 1-11/2 cups of water,let it bring to boil. Add the fish,simmer for 7-8 minutes. Cook till the gravy thickens.
Remove pan from heat,cover and give 10 minutes standing time. Garnish with slit green chilly and serve with plain boiled rice.