Bengal has so many different types of fish they taste so differently and each of them are unique in it’s own term. One such fish is this kajari fish. This is also known as bashpata machh though we call it kajari or kajali. The fish itself is so tasty that you don’t have to use elaborate ingredients or cooking method. A simple jhal recipe with some onion and potato is what it takes to enjoy this fish. One small tip here, since the fish is very delicate , while frying, I coat it with a spoonful of rice flour. It helped retain the shape of the fish.
We have enjoyed the Kajori or Bashpata Machher Jhal with plain rice.
Ingredients for Kajori or Bashpata Machher Jhal
- Kajari fish – 300 gm
- Onion – 1, chopped
- Green chili – 5-6
- Potato – 1, peeled and sliced
- Tomato – 1, chopped
- Salt and turmeric – as required
- Cumin and coriander powder – 1 tsp each
- Rice flour – 1 tsp
- Kalo jire – nigella seeds – 1/2 tsp
- Mustard oil for cooking
- Coriander leaves for garnishing
How to make Kajori or Bashpata Machher Jhal
Clean the fish and then marinate with salt, turmeric and 1 tsp of rice flour.
Heat mustard oil and then fry the marinated fish carefully till golden brown.
Fry them in batches.
In the same pan, add some more oil if required. Then add the kalo jire and green chili. After 30 seconds, add the chopped onion. Fry till the onion changes color.
Then add the sliced potato. Fry again.
Now add the chopped tomato.Fry for 2 minutes till the tomato is cooked.
Now add salt, turmeric, cumin and coriander powder. Sprinkle some water and fry the masala.
When oil starts coming out of the masala, add 1 cup of hot water. Stir to mix.
Cook for 5-6 minutes till the potatoes are almost cook. Then add the fried fishes and stir.
Cook for 5 more minutes. Adjust the seasoning and sprinkle some chopped coriander leaves.
Serve with plain rice.