Tasty Tyangra

(Tyangra or Tangra Fish in mustard gravy)
A silvery (and sometimes black or striped), small to medium sized fish, tyangra tastes best fresh.

Here goes the recipe :
Ingredients :
-Tyangra Fish - 750gms marinated (with turmeric+Chilli powder+Mustard Oil+salt) for 1/2 hr
-Kalo Jeera/Nigella seeds-1 teaspoon
-Garlic paste - 1 teaspoon
-Chopped onion - 1 small onion
-Chopped Tomato - 1
-Masala paste with
*Turmeric - 2 - 3 teaspoon
*Kashmiri chilli powder - 1 teaspoon
*Mustard powder (or paste) 2-3 teaspoon
*Salt to taste- Green chillies - 3-4
- Green Chillies - 4-5
- Mustard Oil - 4-5 tbspn
-Coriander leaves - chopped (optional)
-Fried pieces of potato
Procedure :
*Take mustard oil in a wok and put it on the stove and wait till it's crackling hot
*Season with 2 green chillies
*Add Kalojeera followed by garlic and chopped onions. Stir them. The onions should not be overfried.
*Add the chopped tomatoes. Stir for a minute or two
*Add the masala paste. Stir and cook the paste (moshla koshano)
*Keep sprinkling water from time to time
*Add the marinted fish. Turn them around in the wok to coat the fish with masala but taking care so as not to break them.
*Add the fried potato. Cook on low heat for 2-3 minutes.
*Add water to make the gravy. Cover the wok with a lid and let it simmer.
*When the gravy is boiling, check the salt, sprinkle some coriander and take it off the stove.
*Serve with steamed rice!

Edited to add: This is my entry to the Blog event 'THINK SPICE:THINK TURMERIC", hosted for Nov '09 by Sudeshna of COOK LIKE A BONG and the Think Spice event is the brainchild of Sunita of Sunita's World .

The logo for the event is...