Nowadays I am exploring the fish market a lot given Mehebub is presently not in India and we are residing in Kolkata! This situation has given me a chance to explore the nearby market in Garia. This market is available with various fresh fishes and especially small fishes from fresh water and Tangra Mach a.k.a Tangra Fish is one of those. Last week while hopping the market while returning from office I saw fresh Tangra fishes in abundant and most of those are full of egg! I then grabbed 500g of Tangra Mach and returned home happily. Initially I was thinking to prepare Tangra Mach er Jhal with Mustard paste which my Mom and Mamoni used make in my ancestral place but while checking my fridge for veggies to make another side dish I found an Eggplant and changed the plan from a hard-core Ghoti dish to typical Bangal delicacy Tangra Mach er Aloo Begun o Bori diye Jhol. I used to have this runny curry with Tangra fish in my Cousin Sister’s place. Bardibhai’s MIL was a great cook and she was originally a native of Bangladesh. I still remember that great runny Tangra fish curry prepared by her with veggies. They did not use Onion garlic in their cooking but I love the flavour of Onion and garlic in my Tangra Mach er Aloo Begun o Bori diye Jhol.
Tangra Mach er Aloo Begun o Bori diye Jhol a.k.a. Tangra Fish Curry with Potato, Eggplant and Dried Lentil Dumplings is a typical Bengali fish curry tempered with Panch Phoron or Bengali five spices. This dish is tangled with different flavours that include the fish itself, veggies and special aroma of spices. Given to the runny texture and light spices this fish curry is easy to digest and can be given to kids in case they have a tooth for fishes with bone.