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Wednesday, February 9, 2011

Hot and Spicy Smelt Fish Recipe (Chacchari)

Kechki maach with eggplant

Similarly, I made Kajoli maach (without potatoes or eggplant)

SG doesn't fancy small fish, but I find them delicious. Currently, we get them frozen from a Bangladeshi store called 'New Bangla Bazaar' in Sunnyvale.

You will need:
1 lb, Small fish , cleaned properly (Use any small fish that is readily available. I used anchovy-like kechki  or Yellowtail mullet for this one. Always thaw delicate fish in cold water.)
1 medium, diced Potato (or eggplant, goes well with jhinge or ridged gourd too)
1 medium, finely chopped Onion
Nigella seeds (optional)
Red Chili Powder
1/2 tsp Turmeric powder
Salt to taste Salt
1/2 tsp Cumin-coriander seed Powder
Cooking oil (mustard or olive)
1. Clean the fish properly. Mix with turmeric  salt,  and chili powder. (Sometimes, I use freshly squeezed lime juice too). If the fish is too small, or fresh enough, you need not fry first.
3. Heat oil in a frying pan- add Nigella seeds. Fry the onion till light brown. Add the potatoes wedges (or eggplant) and fry for 5 min.
4. Add 1/2 tsp turmeric, red chili, and cumin-coriandet seed powder.
5. Add the ( fried )fish. For extra hot, add some slit green chilies. Add 1/2 cup warm water and bring to boil. Simmer for 10 min. Add cilantro. Serve hot with rice.

Alternately, you can also mix all the ingredients together  and cook in slow flame or wrap in banana leaves and steam them to make fish paturi.

Here are links for
Ilish Paturi
Baked Fish in Banana Leaf (Paturi)
You might also like Choto Macher jhal

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