Kajoli macher chorchori, Bengali small fish with vegetables

Ingredients

• 300 to 500g of Kajoli (or other small freshwater fish)
• Two garden apples
• 5 pots
• One small eggplant
• 150 g of chopped onion
• 4 to 5 cloves of garlic, minced
• 1 tablespoon of ginger paste
• 1/2 teaspoon of cumin paste
• 1 teaspoon of turmeric
• 1/2 teaspoon of red chili powder
• 6 green chili peppers
• 1/4 teaspoon of nigella seeds
• 120 ml of mustard oil
• salt
• water

Clean the fish by carefully removing the head and internal organs, rinse them, and drain them.

Rub them with a little salt and turmeric, and let them sit for 10 minutes.

Cut the apples, potatoes, and eggplant into long, rectangular pieces.

Heat mustard oil in a kadai over medium heat, and gently fry the fish until lightly browned; set aside (over-frying will make them tough).

In a separate pan, brown the potatoes, onions, and eggplant, then set them aside.

Toast the nigella seeds, add the onion and garlic, and cook them over medium heat until they are lightly browned.

Add the ginger and cumin paste, and cook until the raw smell disappears.

Mix the remaining turmeric and chili powder in a small amount of water, add them, and cook until the oil separates.

Return the vegetables to the pot, stir for a few minutes, add a little water, cover, and cook over medium heat.

Once the vegetables have started to soften, add the fish and green chili peppers, and gently stir.

Cover and cook for 5 to 7 minutes over low heat, until the sauce has thickened and coats the vegetables.

Turn off the heat and let it rest for a few minutes, covered, before serving with rice.