Kajli Maachh er Jhol/ Light gravy of Gangetic Ailia fish

Kajli Maach is a small and tasty fish that features in many lovely Bengali recipes. It is usually found in rivers and connected waters. This recipe is has a light gravy that is not very spicy. It is best served with plain steamed rice. It is an easy recipe and can be prepared without any hassles. The recipe uses very minimal spices so as to let the flavour of the fish shine through it all.

Ingredients:

Kajli Fish
Turmeric powder
Mustard Oil
Salt
Nigella seeds (kalo jeere/kalonji)
Slit green chillies
Crushed garlic
Warm water
Chopped coriander

Preparation:

Wash the fish properly before smearing it with salt and turmeric.
After this heat the mustard oil and fry the fish pieces properly. Keep them aside.
Retain the fish-fried oil and temper it with nigella seeds along with slit green chillies.
After stirring it for a while then add the crushed garlic along with salt and turmeric powder.
Keep stirring and sprinkling water so that the turmeric does not get burnt.
As soon as the oil separates, pour in warm water and let it come to boil.
Once the broth comes to a boil add in the fried fish pieces.
Let it cook for some time and add in the freshly chopped coriander.
Turn off the heat and serve it with steamed rice.