Choto Mach'er Chorchori - Stir-Fried Smelt

Smelt Chorchori

When I first left India, it took me a long time to get over the disappointment of seeing only filleted fish in the supermarkets. Then I came across packages of lake smelt, already cleaned and left whole. Beli Mashi, my aunt, was visiting us in Los Angeles at the time, and she showed me how to choose the larger sizes of smelt to prepare with shorshe bata or mustard paste.

Stir-frying the smaller variety of smelt in mustard oil with potatoes, tomatoes and green onions makes a lovely bati chorchori. Similar to canned sardines, they can be enjoyed without the fuss of removing the bones.

Best served with hot, steamed rice, this main dish can be accompanied by lentils and a vegetable side dish for a complete Bengali meal.

Ingredients

1 (1 lb.) pkg. cleaned smelt

4 Tbsp. vegetable oil

2 Tbsp. mustard oil

1 tsp. panch phoron/Bengali 5 spice mixture

1 russet potato, peeled and cut in 2" lengths

2 large onions, sliced in half-moon crescents

1 large tomato, diced

4 stalks green onions, cut in 1" lengths

2 green chilies, sliced

3 green chilies, slit

1 Tbsp. garlic paste

1/2 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/chili powder to taste

1/2 tsp. coriander-cumin powder
1/2 tsp. fennel powder

salt to taste

Directions

1. Marinate smelt in some turmeric powder, salt and garlic paste of 20 minutes.
2. Dissolve turmeric, Kashmiri mirch, coriander-cumin powders and fennel powder in 1 Tbsp. of water and set aside.
3. Heat vegetable oil in a skillet over high heat and lightly fry fish and set aside.
4. In the same oil, lightly fry potatoes and set aside.
5. In the same skillet, heat mustard oil and sputter panch phoron.
6. Add onions and sliced chilies, stir-fry until onions turn translucent.
7. Add potatoes, tomatoes and prepared spice powders along with water.
8. Turn heat down to medium, cover and simmer until potatoes soften.
9. Add a cup of simmering water, bring to a boil and return fried fish to skillet.
10. Simmer for 5 minutes, adjust salt to taste and garnish with green onions and slit green chilies.

Serve with hot, steamed rice.