Pangash Mach er Dopeyaja (Pangash Fish Fry with onion gravy)

    Pangash fish is another very common fish in Bengal. This recipe makes a spicy dish with a lot of onion gravy. Serve with green chilies and plain white rice.


    Dhaka, Bangladesh
    12 people made this


    • 8 slices of pangash fish
    • salt as needed
    • lemon juice as needed
    • 2 tablespoons of soybean oil
    • 1 cup of onion slices
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of red chili powder
    • 1/2 teaspoon of coriander powder
    • 1 tablespoon of onion paste
    • 1 cup of water
    • green chilies-as preferred
    • 2 tablespoons of chopped coriander leaves


    1. Wash the fish pieces with salt and lemon juice.
    2. Now mix the fish pieces with just a pinch of salt, turmeric powder.
    3. Heat a pan with the 1 tablespoon of the oil. Fry the fish pieces just slightly. Transfer the fishes to a separate bowl.
    4. Now add the rest of the oil and fry the onion slices with turmeric, red chili and coriander powders. Mix in onion paste and 1 cup of water.
    5. Cook until the water dries up a bit and the oil starts to simmer on top.
    6. Now cover with lid for 5 more minutes.
    7. Add the fish pieces all over ( do not layer the fish pieces on top of each other).
    8. Turn over the sides of the fish pieces to ensure even frying.
    9. Stir and then cook for 10 minutes with lid on at low heat.
    10. Garnish with green chilies and coriander leaves.

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