Tara baim chorchori with fish

Ingredients

• 300 g of small freshwater fish (tara baim)
• 1 potato, cut into thin sticks
• 160 g of chopped onion
• 1 medium tomato, diced
• 1 teaspoon of garlic paste
• 1 tablespoon of ginger paste
• 1/2 teaspoon of turmeric
• 1 teaspoon of chili powder (to taste)
• 1/4 cup of ground cilantro
• 1/4 teaspoon of ground cumin
• 4 to 5 green chili peppers, sliced
• 2 tablespoons of freshly chopped cilantro
• 240 ml of hot water
• salt, to taste
• 3 to 4 tablespoons of mustard oil or neutral oil

Thoroughly clean the star anise, rinse it, and cut it into small pieces. Drain it well.

Heat the oil in a saucepan and sauté the onion over medium heat.

Add the ginger paste and garlic paste, then mix for one minute to remove any raw taste.

Add the turmeric, chili pepper, cilantro, cumin, and salt, then sauté the spices until fragrant.

When the oil has heated up, add the tomatoes and potatoes, and cook for 3 to 4 minutes.

Add the pieces of fish, gently mix, and cover for 5 minutes over medium heat.

Pour extract the juice, pour in some hot water, but not too much.

Add the sliced green chili peppers, cover, and continue to cook for another 10 minutes over medium heat.

When the potatoes are tender and the liquid has reduced, sprinkle with chopped cilantro.

Let it simmer over low heat for 1 to 2 minutes, then remove from the heat.