Keski fish with Mooli or Mula diye keski mach. Either way its the combination of 2 bengali favourites. The mooli/daikon a winter veg that is very popular and sought after due to its versatality. Mooli is one of many in India but savoured by more by bengalis. More about mooli and other bengali veg here http://lets talk about bengali veg

Then the keski fish also a very popular tiny fish which again is very versatile in its use.
Together, they are a match made for any bengalis plates!

Mooli or radish go well with fish. They are cooked with meat too but much of its culinary use is in vegetable curries or fish dishes. Its eaten frequently with fish in curries as in a Jhol, a saucy style fish curry such as

This dish, some will call it a ‘khoru’ meaning a dry dish using veg. Its usually dried slowly on low heat at the end so as to let the masala just catch on the bottom then fold and repeat. Its that process of browning that gives it its distinctive name, flavour and taste.

INGREDIENTS:

1 block of frozen keski fish
20 radish cut into strips or 1 med mooli
1 tsp salt
2 med onions finely chopped
1 tsp sugar
Handful of fresh coriander chopped
1 tsp tumeric
2 tsp of chilli powder
1 chef spoon oil
2 green chillies chopped,
1 green chilli sliced

Clean and prep the keski mach. See here on how to do that How To Clean Dried/ Fresh Keski Fish and How To Pre Prep Fish

Heat the oil. A non stick pan is easier in case the fish catch.

Add the onions, chopped chillies, sugar and salt. Fry until the onions are translucent.

Now add some water. Cook until the onions are mushy and the oil appears to have split.

Cook for a few minutes at this stage stirring frequently so the onions are fried slightly.

Now lower the heat, add the chilli powder and turmeric.

Stir fry this gently on low heat for a few minutes just until oil is splitting.

Next add a little water, a quarter cup and cover and cook for a few minutes untill the water evaporates.

Add the mooli, and slit chillies, stir in well and cover on low heat.

Let this cook now till the mooli is tender, it will steam and you can see the oil is now splitting and coating the mooli. All residue has evaporated.

Next add the keski fish and gently fold the keski fish in. Be diligent as you do not want to break the delicate fish up. Cover and cook stirring occaisionally until the keski has imparted its flavour and melded well with the mooli.

Lastly add the fresh coriander, fold in and you are ready to serve.

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