Kajoli (Bashpata) Macher Aloo Peyaj Diye Jhol | Kajoli Fish Curry with Potato & Onion

Kajoli (Bashpata) Macher Aloo Peyaj Diye Jhol | Kajoli Fish Curry with Potato & Onion

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Kajoli (Bashpata) Macher Aloo Peyaj Diye Jhol is one of the most famous mouth-watering dishes. It is a pure Bengali delicacy and of course, the comfort food of every Bengali house. In this preparation, fried Kajoli (Bashpata) fish are cooked with Potatoes, Tomatoes and Onions in ground Cumin-Coriander spices and some Nigella seeds.

Kajoli (Bashpata) mach (fish) is one of the very delicious and delicate fishes that I have ever seen. It has flat and thin body with a single bone. This fish can be prepared in many ways and in every preparation, it tastes amazing.

My mother is a brilliant cook and Bengali fish curry is her biggest forte in cooking. I have learnt this recipe from my mother. She has cooked Kajoli (Bashpata) mach (fish) in many ways and created magic. This preparation is one of them. It can be prepared with Mustard sauce, Poppy seeds paste, with seasonal vegetables like, Pointed Gourd (Parwal), Ridge Gourd, Cauliflowers etc. It can be prepared both dry and with gravy and even as crispy fries too.

Since my childhood, I am a fish lover and Kajoli (Bashpata) Mach is one of my favourites. Whenever I visit my native town, I always ask my Dad to bring fresh Kajoli mach from the market. My native town is situated near the branch of Brahmaputra river which is famous not only for its hugeness and history but also for its fresh and tasty fishes too.

After cutting and cleaning the fishes, I have marinated them with Salt, Turmeric powder and all-purpose flour for few minutes. The reason behind adding all-purpose flour is to keep the fish in perfect shape while cooking them. Kajoli/ Bashpata mach (fish) is very soft and delicate. If not handled with care, its flesh can leave the bone while cooking. To get rid of this problem, my mother has come up with this brilliant idea. The all-purpose flour gives a binding effect and a thin coating to the fishes which protects them from breaking.

In this preparation, I have used medium sized Kajoli mach. First, I have fried the fishes in Mustard oil and then I have cooked the gravy in the same oil. It enhances the flavour of the gravy. For any Bengali style fish preparation, always use Mustard oil for best result. I have used less spices for the gravy because the gravy of this dish is not very rich.

I have also used Potatoes, Onions and Tomatoes in this preparation. For Bongs, fish curry is incomplete without Potatoes. I have used Nigella seeds for tempering. Nigella seeds have an awesome chemistry with Onion-fish gravy preparations. When these three ingredients meet, it smells divine.

Kajoli (Bashpata) Macher Aloo Peyaj Diye Jhol has its own amazing flavour and it goes superb with steamed Basmati rice. If you are a fish lover like me then I am sure you won’t need any other sides to complete your meal. You must try this recipe once to believe me.

Ingredients:

• Kajoli (Bashpata) Mach (Fish), 200 grams
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)
• ½ teaspoon All-purpose flour

• 1 large Potato, cut into thick wedges
• 1 large Onions, thin sliced
• 1 Tomato, vertically cut into 6 pieces
• 2 Green Chillies
• ½ teaspoon Nigella seeds (Kalonji)
• 1 teaspoon Turmeric powder (Haldi)
• 2 teaspoons Cumin powder (Jeera)
• 2 teaspoons Coriander powder (Dhania)
• Salt to taste
• Mustard oil for cooking
• 1 cup water (Quantity can vary as per desired consistency)

1. Cut and clean the Kajoli Mach and marinate them with Salt, Turmeric powder, all-purpose Flour and keep them aside for 10 minutes.
   
   
   

2. Add Oil into the pan and wait until the Oil is hot.
3. Put the flame in low and add the marinated fishes into the pan.
   

4. Fry them from both sides for a minute in medium high flame.
5. Once the bottom side is done, turn the fishes very gently and fry another side.
6. Once the fishes are done keep them aside on a plate.
   

   Tip: Don’t overcook the fishes, otherwise the fishes will become chewy. During the time of frying don’t turn the fishes more than two times. The fishes may break.

7. In the same pan add Nigella seeds and cook for 30 seconds in medium high flame.
   

8. Add Onions, green Chillies and give a nice mix.
   

9. Cook them for 3-4 minutes until the Onions become translucent.
10. Add Potatoes and give a nice mix.
    

11. Cover the pan and cook them in low flame for 5 minutes. Stir occasionally.
12. Add Tomatoes and mix them properly.
    

13. Cover the pan and cook for another minute.
14. Add Salt, Turmeric powder and give a nice mix.
    

15. Cover the pan and cook them until the vegetables get soften.
16. Add Cumin powder, Coriander powder and give a nice mix.
    

17. Cook them in low flame for another minute.
18. Add water and cover the pan.
    

19. Put the flame in high and cook until the gravy starts boiling.
20. Add the fishes (Step 6) and put the flame in low.
    

21. Cover the pan and cook the fishes for 2-3 minutes.
22. Don’t stir the fishes and switch off the flame.