Shorshe Tengra

Ingredients:

• Tengra                          - 8-10 pieces
• Onion                           - 1 medium, chopped
• Ginger                          - ½ inch
• Green chilli                 - 5-6(cut in halves)
• Mustard seeds            - 1½ Tbsp
• Turmeric powder       - ½ tsp
• Kalo jeera(kalonji)    - 1 tsp
• Mustard oil                 - 2 Tbsp
• Salt                               - to taste

Method:

1. Clean and wash the fishes properly. Pat dry with kitchen towel. Mix with salt and half the turmeric powder.

2. Soak mustard seeds in 2 Tbsp water for 15 minutes.

3. Make a smooth paste of mustard seeds and ginger.

4. Heat oil in a pan till smoking hot. Put the fishes one by one. Fry the fishes till done from both sides.  

(Be careful while turning as they tend to break easily. To avoid that fry fishes in medium high heat and turn only when one side is done well.)

5. Remove fishes from oil and keep aside.
4. Temper the remaining oil(add a little more if needed) with kalo jeera.
5. Add chopped onions. Saute till onion is cooked and turns traslucent.

6. Add remaining turmeric powder and saute for another minute.
7. Add mustard paste, add half cup water and mix well. Add green chillies. Cook covered for few minutes.

8. Add the fried fishes. Cover and cook in low heat for another few minutes.
9. Remove cover and cook till gravy thickens.

10. Serve hot shorshe tangra with steamed rice.