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.
Make a paste of turmeric and chilli powder in 1 tbsp water.
Cooking
In a kadhai, heat 2 tbsp white oil.
Fry potato wedges for 4-5 min or until the potatoes turn golden brown. Fry on medium heat.
Remove potatoes and keep aside.
In the same oil fry fish. Fry on medium heat till slightly crisp (approximately for 3-4 minutes) and keep aside.
Add remaining white oil, and 1 tbsp mustard oil to the kadhai.
Add mustard seeds and dry red chilly. Let seeds splutter.
Add turmeric and chilli paste and fry masala for 1 min. Then add potatoes and mix with masala for a minute.
Add 1 cup water and bring to boil. Add salt and simmer for 8-10 minutes or until potatoes are almost done. Then add mustard paste, fish and cook for a minute.
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.
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