Kachki Maacher Shukno Jhal
Small kachki fish cooked dry with mustard and spices - a spicy Bengali preparation with intense flavors.
Cooking
Wash fish/kachki maach thoroughly and drain
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
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
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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