Katchki bhaji

Katchki/Ganga River-Sprat (Corica soborna) is the smallest sized (2 to 3 cm) edible fish found in rivers and estuaries of Bangladesh, but also reported from the marine waters of Bay of Bengal. It is a common scene in rural Bengal to witness a group of frolicking children catching Katchki with a 'gamcha' (loosely woven mesh towel). They are usually caught when the school of fish comes to the river edge to eat plankton.
Ingredents:
250g katchki fish
1tbs mustard oil
1 red onion, chopped fine
1tsp garlic, paste
1 tomato, chopped (optional)
1tsp red chilli powder
½ tsp turmeric powder
4 green chilies, slit
½ tsp salt
1 tbsp cilantro, chopped
Method:
Place the 'katchki' in a colander, rinse under running water, and let it drip dry while you prepare the gravy. The fish does not need any further processing. Heat oil in a koral/wok, lob in the onions and sauté until pale golden. Add the following: garlic, red chilli powder, turmeric and water. Sauté stirring all the time until spice releases its fragrance.
Then toss in: tomato, green chilli and salt. Cook until tomato disintegrates into the gravy; occasionally stir the gravy during this process to arrest catching. Chuck in the 'katchki' and stir until they are coated with the gravy. Cook until fish is ready (5 to 7 minutes).
Sprinkle with cilantro and remove from flame.
Note: For a more conventional flavour, omit the tomato.