Kajoli (Baspata) Macher Bati Chochori

Servings - 2 persons

Ingredients:

Kajoli Mach - 150 g

Potato - 1 medium (or about 100 g) , cut in thin wedges

Onion - 1 small (about 50-60g), finely sliced

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp (may be varied as per individual choice)

Salt - To taste

Green Chillies - 3-4, slit

Coriander leaves/Cilantro/Dhonepata - 2 tbsp, chopped

Water - 3/4 cup

White Oil - 2tbsp

Mustard Oil - 1tbsp - Mustard Oil enhances the taste of shorshe bata (mustard seed paste) so is generally used for shorshe ( mustard) dishes.

Preparing:

1. Rub a pinch of turmeric, chilli powder, and salt on fish.

Cooking procedure:

1. Heat 2 tbsp oil and fry the fish lightly on medium heat. Do not deep fry. Keep fish aside.

2. In a kadhai heat 3/4 cup water. When it starts boiling add 1/2 tsp salt, potatoes, onions, turmeric, and chilli powder.

3. Cover and cook on medium heat till potatoes are done (takes about 3-4 minutes)

4. When potatoes are done add mustard oil and fish and cook for 2 minutes. Add salt if required at this stage.  This is a dry dish, so if water content is still high turn the heat to high. Do not boil fish for too long since kajoli is a soft fish.

5. Add chopped cilantro and green chillies and remove from heat.

Serving Suggestions: