Shorshe Tangrar Jhal | Cat fish in Spicy Mustard Sauce

Shorshe Tangrar Jhal | Cat fish in Spicy Mustard Sauce

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4 Persons

Shorshe Tangrar Jhal is a very renowned fish preparation among Bengalis which is also known as Shorshe Tangra. In this recipe, fried Tangra mach (Cat Fish) is cooked in yellow Mustard seeds paste with green Chillies, Tomatoes and Onions. This traditional dish which goes outstanding with steamed Basmati rice. Though it tastes marvellous, but still it’s a very quick and easy preparation.

Since my childhood, I love eating fishes and Tangra mach (Cat Fish) is one of my favourites. Whenever I visit my native town, my Dad always brings fresh Tangra mach (Cat Fish) from the market. My native town is on the banks of Brahmaputra river which is famous not only for its hugeness and history but also for its fresh and tasty fishes. I always feel lucky and proud of that and never miss a chance to praise the taste of fishes of Brahmaputra river.

My mom is an exceptional cook and fish preparations are her forte. I have learnt this recipe from her. Bengalis are well known for their cooking skills of fish items. Many delicious recipes are cooked with Tangra mach (Cat Fish) and Shorshe Tangrar Jhal is one of them.

How to cook Tangra mach (Cat Fish)?

Health Benefit of Tangra mach (Cat Fish)

What kind of Mustard seeds to be used in this recipe?

Normally two types of Mustard seeds are used in cooking, yellow and black. Black mustards have strong pungent flavour as compared to yellow mustard seeds. Yellow seeds have mild flavour.

Note: Sometimes few black mustard seeds have bitter taste.

In this recipe, I have used yellow mustard seeds for paste. Most of the people uses yellow mustard seeds for this fish preparation.

Cooking fishes in Mustard sauce is an authentic Bengali preparation from old ages. In this recipe, I have used Onions and Tomatoes with green Chillies. I have not used any ground spice other than Turmeric powder. The main source of flavour of this dish lies in the combination of Mustard paste, green Chillies and Mustard oil.

For the gravy, I have soaked yellow Mustard seeds in Luke warm water for 10-15 minutes and have then made a smooth paste of them adding some green Chillies to it. Pure Mustard seeds paste goes awesome with Tangra mach (Cat Fish) and smells divine. So,I have not added Poppy seeds or Coconut in this paste to this.

Shorshe Tangrar Jhal has its own strong flavour and it does not go great with flavoured Rice items. It tastes the best with plain Rice. This mouth-watering recipe can be a good option for your regular lunch because it takes hardly half an hour to get prepared.

Ingredients:

• Tangra Mach (Cat Fish), 200 grams
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

• 4-5 tablespoons Yellow mustard seeds
• 1-2 Green chillies
• Water to make a smooth paste

• 1 Onion, chopped
• 1 Tomato, deseeded and cut into 8 pieces
• 2 Green chillies
• ½ teaspoon Turmeric powder (Haldi)
• Salt to taste
• Mustard oil for cooking
• 1 cup Water for gravy (Quantity can be varied as per desire consistency)

1. Cut and clean the Tangra mach (Cat Fish) by rubbing salt and wash with water.
   

2. Marinate the fishes with Salt, Turmeric powder and keep them aside for 10-15 minutes.
   

3. On the other hand, soak Mustard seeds in Luke warm water for 10-15 minutes.
   

4. Put the Mustard seeds, green Chillies and a little water into a jar of mixer grinder.

5. Grind them for a minute and make a smooth paste with them.
   

6. Add Oil into the pan and wait until the oil is hot.
   

7. Put the flame in low and add the marinated fishes into the pan.
   

8. Fry each side of the fishes for a minute in medium high flame.
9. Once you have completed frying the fishes keep them aside on a plate.
   

   Tip: Don’t overcook the fishes, otherwise the fishes will become chewy. During the time of frying don’t turn the fishes more than two times. The fishes may dismantle.

10. In the same pan if required add some more Oil and wait until the Oil become hot.
11. Add Onions, green Chillies and give a nice mix.
    

12. Cook them in medium flame for 2 minutes. Stir occasionally.
13. Add Salt, Turmeric powder and mix them nicely.
    

14. Cover the pan and cook them in low flame for a minute.
15. Add Tomatoes and give a nice mix.
    

16. Cover the pan and cook until the Tomatoes get tender.
17. Add the Mustard paste (Step 5) and stir them thoroughly.
    

18. Cover the pan and cook them in low flame for 2 minutes.
19. Mix the masala thoroughly and add water.
    

20. Put the flame in high until the gravy is simmered.
21. Put the flame in low and add the fried fishes into the pan one by one.
    

22. Cover the flame and let them cook in low flame for a couple of minutes.
23. Switch off the flame and put the pan down.