Chuno Macher Jhal / Small Fish Spicy Dry Curry

I am not much of a serial person. I am tired of those saas-bahu dramas, over made up faces and quite a very predictable repeating story line. Although English and French dramas are quite interesting but that does not quench the thirst of watching a soft romatic Indian drama series, with a deadline. I searched some more and found out the Pakistani romantic drama called “Humsafar”. It’s overly romantic and in no way resembles to those typical Indian Dramas. And most of all...it’s all complete in 23 episodes. Thank god....it’s not elastic like rubber!!! It has a good and tight storyline and has a soothing background score. I would suggest you to listen to the title track of this serial “woh humsafar tha mera”, which was actually composed during the Independence war of Bangladesh.

I watched only one episode and then I started watching the serial everywhere and every time, and completed the whole season in 2 days. Although I admit the ending is not that dramatic as I have expected, but the serial is very refreshing and a complete break from all the nuisances that run 24*7 on T.V.

Chuno Mach or very small fishes were a regular in our home. Whenever there was rush, there was Chuno Mach. Ma used to fry them in some oil with some turmeric powder and salt.  They tasted delicious with some white rice, ghee, salt and a very very hot green chilly. Ma used to make them as a starter, but I used to mop up my entire rice with that fried fish.

Sometimes Ma also made a very spicy red dry curry with those small fishes. Tempering the oil with a little nigella seeds also gave a very beautiful fragrance to the dish. One of my husband’s favourite, this rustic curry will tickle your taste buds even if you are not a lover of hot curries.

We do not get Chuno Mach or Mourala Mach here in Abidjan. But this curry can be made with any small fishes, So when I spotted these small fishes in the supermarket, I had to buy them, because it had been almost ages since I have eaten "jhal" like this.

Chuno Macher Jhal / Small Fish Dry Curry

Serves 2

Ingredients:

250gm small fish – like chuno mach / mourala mach

1 medium potato – cut into wedges

2 tsp turmeric powder

1 tsp red chilli powder

¼ tsp cumin powder

¼ tsp coriander powder

½ tsp nigella seeds

2 green chillies - slitted

a handful of fresh coriander leaves - chopped

Salt

1 tbsp mustard oil

Method:

Take 1 and ½ tsp turmeric powder and salt and rub them over the small fishes. Let them marinade for 10 minutes.

In a bowl mix in all the powdered spices with some water, and create a smooth paste. Keep aside.

Heat oil in a kadai and shallow fry the small fishes for 2-3 minutes maximum. Once done, drain the oil and transfer the fishes into a bowl.

In the same oil shallow fry the potato wedges until they are golden from both the sides. Put the potatoes into a side and take away most of the oil from the kadai leaving only enough oil to cook the curry. 1-2 tsp oil will be enough for that.

Put the nigella seeds and slitted green chillies into the hot oil.

As the spices start to sizzle add in the spice paste that we have prepared.

Sauté for 1-2 minute until the raw flavour of the spices are gone.

Add in the potato wedges and pour in 1 cup of water.

Add salt, mix well and put cover. Cook in this way for another 5-7 minutes or until the potatoes are cooked completely.

Once the potatoes are cooked add the shallow fried small fishes.

Mix everything and simmer for 5 more minutes.

Taste and adjust the seasoning.

Add some chopped fresh green chillies and put off the flame.