Kachki fish is commonly known as ” Ganges river sprat “. It looks almost like “Chuno Machh”– small fish but they look very transparent, transparent like glass. We bengalies call ‘glass’ as ‘kanch’. I think the name ‘ Kachki’ is originated from ‘kanch’ because of its transparent look. However, this recipe is very popular as a Dhakai ( Bangladeshi) dish. I first tasted it at ‘ Kasturi’ – a Dhakai Restaurant in Kolkata and I fell in love with Kachki. People who love to savour fish delicacies but are afraid of its bones, can easily go for this dish. No bones, no scales…no fishy affair.
I have cooked it in my way as my family like it a little hot (rich in chilly) and dry.
Kachki Fish – 500 gms.
Potato – 2 big.( cut into long pieces like french fries)
Tomato – 2 medium, chopped.
Onion – 2 big, finely chopped.
Garlic- 5/6 cloves. Pasted.
Green Chilly – 6/7 pieces. slited.
Turmaric Powder- 3 tbsp.
Salt – 2 tsp.
Cumin Powder- 2 tsp.
Mustard Oil – 4 tbsp.
How to Cook
1. First clean the fish under running water and put it in a strainer so that extra water will go out. Now, add 1.5 tbsp turmaric powder and 1/2 tbsp salt to it and mix well. Keep it for 20 mins.
2. Heat oil in an wok. Add slited chillies and garlic paste to it. Then add chopped tomatoes, onion and potatoes. Add the rest amount of turmaric powder and salt to it. Now mix all these slowly with a cooking spud till the oil separates.
3. Drain the excess turmaric and salty water from the Kachki fish and add the fish to this mixture in the wok.
4. Saute delicately so that the fish donot break. Kachki is vey soft. Put the oven in medium flame and saute for 10 mins.
5. sprinkle cumin powder and close the wok with a lid. put the flame lowest. let it be cooked for 10/12 mins ( stir in between).
6. Pour the cooked fish in a bowl. Sprinkle some chopped corriender leaves and close the lid for 10 mins.
7. Now open the lid….. ummmmmh….the smell will say…Kachki is ready to eat.
8. It is tasted best with white fluffy rice.