My today’s recipe is Moola Tengra – a very authentic Bengali preparation of Tengra mach. It is a simple dish made with fish,potato,radish and bori (made of urad dal). It is very tasty and easy to prepare.Any kind of small fish can be used instead of Tengra mach.
Cooking Time – 40 minutes. Serve – 4
1.Tengra Fish – 250 grams.
2.Potato (big) – 1 (peeled & cut into 4 cm.long stripes.)
3.Radish (medium) – 2 (scraped & cut into 4 cm.long slices.)
4.Bori – 8-10 (available in stores)
5.Kalongi/Kalojeera – 1/2 tsp.
6.Tomato – 1 (chopped)
7.Turmeric powder – 1/2 tsp.
8.Red chilly powder – 1/2 tsp.
9.Cumin powder – 1/2 tsp.
10.Coriander powder – 1/2 tsp.
11.Oil – 100 grams.
12.Salt to taste.
13.Chopped coriander leaves – 2 tbsp.
14.Slit green chilly – 4 (for garnishing)
1.Wash the fish with warm water and marinate with 1/2 tsp. of salt and a pinch of turmeric powder.Keep aside until use.
2.In a bowl mix chilly- turmeric-cumin-coriander powder with 1/2 cup of water.Keep the masala mix aside. Wash potato and radish.
3.Heat oil in a frying pan, when hot reduce the heat and fry the fish on slow flame until light brown on both sides. Take them off and keep aside.
4.Fry the Bori on slow flame until deep brown, remove from oil and keep aside.
5.In the remaining oil add kalojeera, fry for few seconds. Add potato and radish, saute for 4-5 minutes on medium flame. Add tomato pieces,saute for 2-4 minutes. Add the masala mix and saute until the raw smell of the masalas goes off. If needed add little warm water and saute for another few minutes.
6.Add 2 cups of water and salt, let it bring to boil. Add fish and bori, simmer for 7-8 minutes.Cook till the gravy thickens. Add chopped coriander, mix slowly and remove pan from the heat.Cover and give 10 minutes standing time.
Tengra Fish Curry is ready to serve. Garnish with slit green chilly, serve with plain boiled rice.