Got this recipe from a famous bengali food magazine called ‘Hangla henshel’ as one of the reader’s contribution, I think. The simplicity of the dish prompted me to make this with a little touch of mine, added 2 chicken seasoning cubes at the end. I made it with kachki fish, but mourola fish will work just well I think. Good to have with plain rice.
Posting this as part of my blogging marathon event – day 2.
- Small fishes – kachki / mourola – 150 gm
- ol / yam – as per requiremnt, cut in small bite size pieces
- Ginger paste – 2 tsp
- Coriander powder-1 tsp
- Cumin powder – 1 tsp
- Salt, turmeric, chilli powder – as required
- Fresh coriander leaves – 2/3 sprigs
- Tomato – 1, small
- Chicken seasoning – 1 cube
- Dry whole chilli – 1
- hole cumin – a pinch
- Bayleaf – 1
- Mustard oil – as required
Mix all ground masalas including ginger paste and keep aside.
Fry the small fishes carefully with a sprinkle of salt and turmeric in mustard oil.
in the same pan, add some more oil if required and then add whole cumin, whole red chilli and the bayleaf.
when the whole masala spluttered, add the masala water and stir till oil comes out of the masala. Now add the chopped yam and fry well.
Add enough water so that the yam is cooked well and cover it with a lead. once the yam is cooked add chopped tomato and cook till the tomato is mashed.
Next goes the fried fishes mix carefully.
Crush the chicken cube and give it a good stir. Adjust the seasoning, the dish should be on the drier side.Add the chopped coriander leaves and you are done.