Today I will share step by step how to make Bok Macher Jhal/Kaikya / Freshwater Garfish – Kakila fish curry which is a very delectable, and easy to prepare. Kakila/Bok mach is a local Name in Bengali of Xenentodon cancila
Clean and wash the fish well and keep them on a bowl
Add turmeric powder, salt, and red chili powder, rub the fish well, and keepthem aside for 15 minutes
Put onion, ginger, and green chili in a blender jar, make a smooth paste,and keep them aside
Now take a small bowl and prepare a mixture of spices (turmeric powder, redchili powder, and cumin-coriander powder), adding ½ cup of water, and keep it aside
Heat oil in a pan, carefully drop the fish, and fry them well on both the sides
Once fried well, take them out from the oil, and keep them aside
Add medium dice cut egg plant in the same oil and fry them well
Once fried well, take them out from the oil, and keep them aside
Add green chili and nigella seeds for tempering
As they start spluttering, add the onion paste with water (by washing the jar), and mix them well
Now add the spices mixture and mix them, and cook them untill the mixture becomes thick
Add the fried egg plant and mix them well
Now add 1 cup of water and salt, and cook for 2 minutes
When starts boiling, then add the fish and mix them well and cook them for 2 minutes on high flame
Spread chopped coriander leaves over it and serve hot with rice.