Kajli Machh'er Jhol—Bengali Fish Curry with Kajoli or Kajali Fish

Kajoli Machh, also called Kajli, Kajuli or Kajali is a fresh water cat fish that is very delicate and tastes divine. It has to be cooked with care since a soft fish like Kajli breaks very easily. When we have fresh flavourful fish at hand, this light yet pungent curry with mustard oil (tel jhol) is our favourite, because it takes a step back and lets the fish shine. The coriander leaf garnish adds a nice freshness specially when coriander is in season (winter). Serve this with plain white rice and you will be amazed by the taste of this deceptively simple Bengali fish curry.
__
RELATED VIDEOS
Parshe machh shorshe diye: https://www.youtube.com/watch?v=oTrxOqVd7-I
Prawn cocktail: https://www.youtube.com/watch?v=1dhrgdj9OyQ

OUR KITCHEN TOOLS (affiliate links; we earn a small commission): https://bongeats.com/kit

MUSIC
“Chowringhee” composed by Bemanan for Bong Eats

GET THE ALBUM
“Quorma-Kaliya-Polao” at https://kit.com/bongeats/music-album-quorma-kaliya-polao

FIND US on Facebook, Instagram, Twitter, and Google Plus @bongeats