Sunday Lunch with beautiful Kajoli and old friend Gobindo !

During my quarterly trips to North Bengal ,whenever I visit the fishmonger , I am particularly drawn to the innumerable type of small fish variants available in the local market– all lying resplendent on freshly shaved ice , glistening like beautiful chandeliers ready to be handpicked and at a throw-away price ! Kajoli is one such fresh water fish which belongs to the catfish family and is something that is not very easily available outside Eastern India . Also , given its pliable nature and small size , these variants do not allow the supply chain to freeze them during the transportation period which therefore , make them an item of indispensable joy - only available in the neighborhood local markets.

This year , amidst all this quarantine mayhem , while none of these visits back home seem to be happening , I was particularly thrilled to find this variant online @Liciousfoods and ordered the same , almost instantly . This gorgeous preparation of slow-braised Kajoli needs to be devoured with a plate full of steaming Gobindo bhog rice and that is what , we just did ! As a cook , i feel looking beyond the Basmati and giving indigenous aromatic varieties a chance , is something that brings new tastes to the table . Gobindo Bhog is a small grain rice which is highly nutritious and is a staple in most Bengali household's . Renowned for its fragrant self , it is one of the undisputed ingredients while making the reputed 'Payesh' or the Basanti Pulao . In my kitchen , Gobindo is a common pairing with fish on Sunday's and also

' the one ' , in all feasts Bengali .

''Gobindo Bhog is categorised as a khaas dhan (special grain) and is the chosen offering for Lord Krishna on Janmashthami, thus its unique name. It tastes absolutely delectable when prepared as payesh (the Bengali version of rice kheer), and is widely used for auspicious offerings, pujas and festivals ''

Kajoli , even though small , is quite bone free ( except for the central carp ) and has a velvety , yet heady taste to it . In this preparation , the fish melds wonderfully with the taste of the mustard oil, nigella and turmeric yielding a flavorsome gravy . Also , being a very delicate type , Kajoli needs some careful braising or you can end up in quite a mushy gravy .

Take a look at the recipe and wishing you a delightful Sunday !

Snoozing'ly yours

The Hungry Boy

Things you will need :

• 500 gm Kajoli mach 

• 2 tbsp mustard seed

• 1 tbsp poppy seed

• 6 green chillies

• 1/2 tea-spoon nigella seed

• 1/2 tea-spoon turmeric powder

• 2-3 table-spoon mustard oil

• 1.5 cup warm water

• Salt - to taste

Steps to follow :

• Rub the fish with few pinches of turmeric powder and salt and keep aside for 05 mins.

• In a grinder jar , soak the mustard seeds and poppy seeds in some warm water for 05 minutes - than blitz it into a fine paste , adding 2 whole green chillies and 01 tsp salt - Keep aside

• Heat mustard oil in a pan and temper it with the nigella seeds - Now, add the remaining slit green chillies along with the mustard-poppy paste, turmeric powder

• Stir for 1 minute and add the water - cover cook on medium flame for 5 minutes.

• Next , add in the fish one by one but very carefully .

• Cover the lid and cook for 7-8 minutes on low flame - Do not overcook beyond this.

• Serve hot with steamed Gobindo Bhog rice !