Kachki Jhol Fish
Small kachki fish cooked in a light Bengali curry (jhol), a simple yet flavorful everyday dish.
Cooking
Wash fish/kachki maach thoroughly and drain water.
Cut begun/eggplant into 1.5 inch long x 0.5 inch long pieces.
Take the fish in a bowl and to it add begun/eggplant, turmeric, chilli powder and salt with 1 tbsp oil. Mix well Heat remaining oil and add onions.
Fry for 1 min on high heat and add fish-begun/eggplant mix.
Turn heat to medium. Do not stir and let cook for 5-7 min till lower side of the fish pieces turns brown.
Stir to turn the other side for cooking.
Cook further for 5-7 minutes (same as previous step) without stirring.
Add cilantro, green chillies and remove from heat.
Serving Suggestions
A very hot and delicious dry fish
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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