Macher Chochori (Fish & Spiced Vegetables)

For Bengalis, like me, fish is a staple in most meals. I believe it's because Calcutta is a coastal city, so fish is regularly accessible, but it's also one of those foods that everyone can afford. The fish doesn't have to be the best cut, and many times various fish can be used depending on the season.

We had a this fish dish at Christmas, although it was by a caterer. The dish was darker in color than this recipe will turn out, and a lot spicier, but it's a interesting dish if you're a fan of fish. I haven't tried to make this yet - but this recipe is from a Bengali recipe Web site I have linked. I have changed the measurements to reflect the measurements we use in the U.S.

Kechki Maacher Chochori (Minnow Fish Chochori) 

Serves 4 people, Prep: 20 min., Cook: 30 min.

Ingredients:

• 1/2 lb. of Kechki maach (Minnow fish), other fish will work too, like tilapia and catfish.
  
• 1 medium onion, chopped
• 1 tsp. of garlic paste
  
•  ½ tsp. of ground turmeric
  
• 3 to 4 Green chilies, chopped
• 2 tbsp of cilantro, chopped
  
•  ½ tsp of cumin powder
  
• 1/2 tsp of salt
  
• 1/4 cup of oil
  

Direction:

1. Wash the fish carefully in water. Rinse and drain properly.
2. Fry the fish in a little bit of oil in a pan until seared. Then set the heat of very low, so the fish dries slowly. This will keep the fish intact and retain its fresh look.
3. In another pan, brown onions in oil over medium heat.
   
4. Add garlic, turmeric, salt and some water (about 1/4 cup) . Saute thoroughly.
5. Add the fish and chili.
6. Once the fish start to dry up and become flaky, add fried cumin powder and coriander.
7. Wait for a few more minutes to let the oil separate out, and serve.