Shorshe Tangra, also known as Shorshe Tangrar Jhal, is tangra mach (cat fish) cooked in a sauce made of yellow mustard paste. This is one of the most easy yet delectable Bengali style fish curry and absolutely needs no special occasion to be cooked. Like many other Bengalis, my love for mustard is eternal and thus, mustard seeds are always present in my kitchen. I use them in both veg and non-veg curries and madly in love with its pungent smell and taste. While cooking with mustard paste is quite easy, I always choose to add little bit of posto (poppy seeds) along with it. This is Maa‘s secret trick and believe me, it enhances the taste so well.
I love fish and fish is a regular thing in my home. We the Bengalis can actually swear by fish and yes, we don’t only eat them, they are integral parts of some of our most sacred affairs – wedding, just to name one of them. Fish loving Bengalis actually keep on experimenting with their fish recipes and this is an age old practice. The reason that we have a huge variety of fish recipes is the experiments done by our moms and grandmoms. Even today, the foodies like me have been experimenting such things everyday – that’s a never ending process 🙂
Tangra fish belongs to the family of cat fish and is comparatively delicate than the big fishes. Care should be taken while cooking this and should never be overcooked as they are prone to breakage. This fish always taste great when you fry them before cooking the curry. Today’s dish, Shorshe Tangra, can also be cooked by adding potato or eggplant pieces. Just rub the vegetables with little turmeric powder and salt and fry before adding to the main curry. Also, while preparing the curry, add the fried vegetables before you add fish and let them get cooked properly.
My recipe contains no such vegetables. I always add tomato whenever I make any dish with mustard paste. The combination of mustard and tomato is iconic. Here’s the recipe for you all.
- 500 gm tangra fish
- 4 table-spoon yellow mustard seeds
- 1 table-spoon poppy seeds
- 8 green chillies (3 roughly cut + 5 slitted from middle)
- 1 tomato, chopped
- 1.5 tea-spoon turmeric powder (1 + 1/2)
- 1/2 tea-spoon fenugreek seeds
- 2 dried red chillies
- 6 table-spoon mustard oil (3 + 3)
- 1.5 cup warm water
- salt, according to taste
- Soak mustard seeds and poppy seeds together for 30 minutes.
- Now, make a fine paste of mustard-poppy seeds together by adding 3 roughly cut green chillies. Keep the paste aside.
- Rub the fishes with 1 tea-spoon turmeric powder and little salt.
- Heat 3 table-spoon oil in a pan and fry the fishes until they change colour to golden brown. Remove and keep aside.
- Now, heat the remaining oil in the same pan and temper with dried red chillies and fenugreek seeds. Allow them to splutter.
- Add tomato and stir until it becomes mushy.
- Add the fishes and remaining turmeric powder and give a quick mix.
- Now, add the mustard-poppy paste and add warm water. Add required salt and mix well.
- Lower the flame, cover the lid and cook for 15 minutes.
- Check on the gravy, it should not be very thick. If it is thick, add some more warm water and cook for another 5 minutes. Do not overcook.
- Turn off the flame and your Shorshe Tangra is ready to be served now.
Serve this with piping hot rice (gorom bhat) and make your afternoon meal delightful with the extra kick of mustard. I love it and hope, you will love it too 🙂
Enjoy this authentic Bengali fish curry and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.