Kashmiri Tangra

Kashmiri Tangra
Kashmiri Tangra

Kashmiri Tangra


  • Tangra Fish- 500g
  • Onion- 1 (big sized, finely chopped)
  • Tomato- 1 (big size, chopped)
  • Ginger paste- 1 tsp
  • Garlic paste- 1 tsp
  • Coriander powder- 1/2 tsp
  • Cumin powder- 1 tsp
  • Black pepper powder- 1/2 tsp
  • Turmeric powder- 1/2 tsp
  • Garam masala- 1/4 tsp
  • Peanut powder- 1/4 cup (grind peanuts in a grinder into a fine powder)
  • Poppy seeds- 2 tsp
  • Kashmiri Mirch powder- 3/4 tsp
  • Few slit green chilies
  • Fresh coriander leaves- 2 tbsp
  • Mustard oil
  • Water
  • Salt
  • Sugar- 1/2 tsp (optional)


Rub salt and 1/2 tsp of turmeric powder on the freshly washed pieces of Tangra. Heat oil in a deep frying pan and shallow fry the fishes. Keep aside. Add chopped onions and sauté them till the onions are light brown in color, now add chopped tomatoes, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, black pepper powder, fresh coriander leaves, kashmiri mirch powder, salt and 1/2 tsp of turmeric powder. Frying it on medium heat till the masala starts leaving oil. Next to add 1 1/2 cup of water, mix well. Give this a quick boil. Now add the peanut powder, mix well. Add the fish pieces at this stage, mix, cover and cook for 15 minutes. Stir in between. Add sugar and poppy seeds . Mix and cook for another 3-4 minutes. The gravy will be thicker, so stir in between to prevent from burning or sticking to the bottom of the pan. Add garam masala powder , mix well. Remove from heat.

Serve hot with steamed rice and enjoy the rich flavors of ‘Kashmiri Tangra’!


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