Today I am posting a Bengali Fish gravy preparation made with Kakila fish. It is a special type of Fresh Water Gar Fish and very popular in West Bengal and Bangladesh. It has beak like jaws, it is locally known as Bok Fish. Today I am sharing a very simple recipe of this fish. It is very tasty to eat, quick and easy to prepare and with few ingredients.
Cooking time – 30 minutes. Serve – 4
1.Kakila fish – 400 grams.
2.Cumin seeds – 1/2 tsp.
3.Tomato (large) – 1 (finely chopped)
4.Onion (large) – 1 (finely chopped)
5.Ginger paste – 1/2 tsp.
6.Garlic paste – 1 tsp.
7.Turmeric powder – 1/2 tsp.
8.Chilly powder – 1/2 tsp.
9.Cumin powder – 1/2 tsp.
10.Coriander powder – 1/2 tsp.
11.Salt to taste.
12.Slit green chilly – 4.
13.Bay leaves – 2
14.Oil – 1/2 cup.
1.Take the fishes,discard heads completely. Cut into pieces. Wash well and keep in a colander. Take a bowl, add ginger,garlic,chilly, cumin,coriander, turmeric and 1/2 cup of water. Mix well and keep the masala mix aside.
2.Heat oil in a frying pan. Group fishes into 3 batches. Fry each batch very lightly on both sides (do not add salt). Take out the fish from the oil,keep aside.
3.Add cumin seeds in the remaining oil, when cumin looks brown reduce the heat, add bay leaves and chopped onion. Fry onion till light brown. Add chopped tomato, saute for 1 minute. Add the masala mix and saute till oil separates. Add 2 cups of water,let it bring to boil. Add the fried fish,salt and slit green chilly. Cook until there is no liquid left (stir in between). Remove pan from the heat,cover and give 10 minutes standing time.
Delicious Kakila Fish gravy is ready,serve with plain white Rice.