Kajoli
A traditional Bengali preparation featuring kajoli fish in a light, spiced gravy. This lesser-known fish variety is prized for its delicate flavor.
Preparation
Rub a pinch of turmeric, chilli powder, and salt on fish.
Cooking
Heat 2 tbsp oil and fry the fish lightly on medium heat. Do not deep fry. Keep fish aside.
In a kadhai heat 3/4 cup water. When it starts boiling add 1/2 tsp salt, potatoes, onions, turmeric, and chilli powder.
Cover and cook on medium heat till potatoes are done (takes about 3-4 minutes) 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.
Add chopped cilantro and green chillies and remove from heat.
Serving Suggestions
Serve with rice.
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.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!