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Thursday, April 25, 2013

Kechki Maacher Jhuri


Kechki fish generally floats on the top of rivers and make the water shimmer with it’s silver color. I have heard stories from my aunts about how they used to catch them with theirs cotton towels after a dip in the river in their childhood.

In Bangladesh spicy dry fish curry is common. These are called jhuri which indicates that the curry is dry. Kechki was easily available in Kolkata before. However, it slowly turned into a rarity. Thanks to our local Bangladeshi store, we get it pretty easily here.


  • Kechki fish
  • 1 large onion finely chopped
  • 1 large tomato finely chopped
  • 3-4 green chilies lengthwise slit
  • 8-10 cloves of garlic roughly pound
  • A fistful of chopped coriander leaves (Cilantro)
  • 1 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. sugar
  • Salt to taste
  • 4-5 tbsp. mustard oil


Wash the fish and drain the water. Add turmeric powder and salt to it and marinate for 15 minutes.

Heat mustard oil in a pan till it smokes. Now reduce the heat and add chopped onions and green chilies to it. Fry on medium heat till the edges get a nice caramel color.

Add garlic cloves to it and fry for few more minutes till you get a nice aroma of fried garlic. Now add tomatoes, followed by chili powder. Sauté on medium heat till tomato becomes mushy. Now add the cleaned fish to it. Discard any excess water released by the fish.

Keep frying the fish on medium heat till they are nicely coated with spices. This is the time you adjust salt and add sugar to balance. Keep on frying on medium heat till the moisture is all dried up and oil is separated. It takes about 5-10 minutes on medium heat.

Add chopped coriander leaves and mix once again before you serve.


Anonymous said...

A very nice blog.lot of sincerity,lot of involvement,uncommon recipe.It should attract more viewers.All the best


Somtapa Brahmachari said...

Thanks Mithu.