Kachki shutki bhuna, spiced dried small fish

Ingredients

• 100 g of dried small kachki fish
• 1 cup of chopped onion
• 2 tablespoons of minced or crushed garlic
• 1 medium tomato, chopped
• ½ teaspoon of turmeric
• 1.5 teaspoons of chili powder (to taste)
• 1/4 cup of dried cilantro
• 4 or 5 green, slightly damaged chili peppers
• 2 tablespoons of freshly chopped cilantro
• salt
• 3 to 4 tablespoons of mustard oil or cooking oil

Lightly grill the small dried fish in a dry frying pan: this will help them release their aroma and make them easier to clean.

Place them in a bowl and cover them with boiling water. After 10 minutes, rub them between your hands and rinse them several times with clear water to remove any remaining sand, then drain them.

Heat the oil in a skillet and sauté the onion and garlic over medium heat until softened.

Add the turmeric, chili powder, dried cilantro, and salt, and cook over medium heat, adding a little water to prevent the spices from burning.

When the oil is hot, add the tomatoes and let them cook in the spices.

Add the fish, mix well, cover, and let it cook for 5 minutes over medium heat.

Pour the 1 cup of hot water; bring to a boil, then add the green chili peppers, cover, and simmer for another 8 to 10 minutes.

Once the sauce has thickened and the red oil has risen to the surface, sprinkle with cilantro, stir for 1-2 minutes, and remove from the heat.