Kachki – small fish with vegetables and mustard

Ingredients

• 400 g of fresh (or white) cod
• 4 tablespoons of mustard oil
• 3 tablespoons of onion paste
• 1 tablespoon of ginger paste
• 1.5 tablespoons of garlic paste
• 1 teaspoon of turmeric
• 1 teaspoon of red chili powder
• 2 tablespoons of mustard seed paste
• 5-6 green, slightly damaged chili peppers
• 1 teaspoon of panch phoron
• salt
• One large potato, cut into cubes
• 150 g of pumpkin, cut into cubes
• 1 medium eggplant, diced
• 3 to 4 small snails, halved (optional)
• 120 ml of water
• 1 tablespoon of freshly chopped cilantro
• 1 teaspoon of raw mustard oil, for serving

Wash the fish and drain them; remove the heads if you wish.

Mix the turmeric, salt, and chili powder together, then rub it onto the vegetables and let them sit for 10 minutes.

Heat 2 tablespoons of mustard oil in a kadai and gently brown the fish on both sides; set aside.

Cut the potatoes, pumpkin, eggplant, and green beans into pieces of the same size; place the eggplant in water to prevent it from turning brown.

In the same pan, continue to cook the remaining oil, reduce the heat, and add the panch phoron.

When it starts to sizzle, add the onion paste and cook until it turns golden, then add the ginger and garlic and cook for 2 minutes.

Add the remaining turmeric, chili pepper, and salt. When the oil separates from the spices, add the potatoes and chickpeas.

After 2 to 3 minutes, add the pumpkin and eggplant, cover, and cook over low heat for another 5 minutes.

Mix the mustard paste with a little water, then add it along with the green chili peppers and warm water; cover and let it cook for 5 to 7 minutes.

Adjust the salt and hot pepper, then arrange the fried fish over the vegetables and gently mix.

Sprinkle with cilantro, cover, and let it simmer over very low heat for 10 minutes, until the sauce has almost thickened.

Drizzle with raw mustard oil and serve with rice.