Name: Begun-bori-aloo diye tangra machh recipe by Soma Mukherjee at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Tangra fish 3; Termaric powder salt and sugar as required; Brinjal 6-7 slices; Potato sliced 1 medium sized; Urad dal wari or bori 5-6; Tomato 1 small size (optional); Green cilli; Nigella seeds 1 teaspoon; Mustard oil for cooking and frying

ABOUT Begun-bori-aloo diye tangra machh RECIPE

This is a traditional bengali fish preparation -a light greavy with brinjal potatoes and dried lentil boris(of urad dal). Today I cooked this dish with Tangra fish.

Ingredients Serving: 3

Tangra fish 3
Termaric powder salt and sugar as required
Brinjal 6-7 slices
Potato sliced 1 medium sized
Urad dal wari or bori 5-6
Tomato 1 small size (optional)
Green cilli
Nigella seeds 1 teaspoon
Mustard oil for cooking and frying

Instructions

RUB THE CLEANED TANGRA FISHES WITH TERMARIC POWDER AND SALT
AND YOU NEED NIGELLA SEEDS GREEN CHILLIES DRIED LENTIL BORIS (DRIED URAD DAL WARI) TOMATO (OPTIONAL) BRINJAL & POTATOES
HEAT OIL AND SHALOW FRY THE FISH
KEEP FISHES ASIDE
FRY THE URAD DAL BORIS
KEEP ASIDE
ADD NIGELLA SEEDS AND FRY
ADD GREEN CILLI
ADD BRINJAL AND POTATOES AND FRY
ADD SLIGHTLY SUGAR AND TERMARIC POWDER
ADD SALT
ADD TOMATO AND MIX WELL ADD FRIED BORIS
FRY AND ADD WATER
COVER IT
REMOVE THE COVER AFTER 10-12 MINUTES
ADD FISHES
COVER AGAIN FOR ABOUT 10 MINUTES
REMOVE THE COVER
SPREAD MUSTARD OIL AND LEAVE IT FOR FEW MINUTES.

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