Puti mach kawra bhaja
The first rains and rising water levels trigger upstream migration of this still water fish. When it finds a tributary, canal or stream it moves upstream and eventually onto flooded areas. Village children catch 'puti' with ease from the pouring rainwater falling into a pond or 'beel', where the 'puti' using the cascading waterfall swims up into the flooded paddy fields. When water recedes, it migrates back into many canals and streams of the Podda-Meghna-Jomuna river system.
'Kawra Bhaja' (crispy fried) fish is full of calcium, as they are eaten along with the bones. The fish bones become brittle and easily crush in the mouth. Eat the fishes mixed with rice, or as a snack with your drinks. Do not worry about the bones -- they will disintegrate in your mouth like wafers. This is a basic recipe for all 'kawra bhaja' fish dishes.
Ingredients:
1kg puti fish
1tsp turmeric powder
2tsp red chilli powder
1tsp salt
Soya oil for deep-frying
Method:
Cut out the fish innards -- retain heads. Trim the barbels and tail ends. Rinse the fish under running water. Dust the fish with: turmeric, red chilli powder and salt.
Heat the oil, in a korai/work for deep-frying until the surface starts to form ripples. Slide in a handful of fish; cook in batches. Fry them until crisp, turning them regularly with a slotted spoon.
Strain out the fish, drip off excess oil and spread them out on an absorbent paper towel for further oil removal. Cover with a wire mesh lid. Any other covering will make the fish soggy and its main appeal -- 'crunchiness' will be lost. Serve at room temperature.
Similar small fish are excellent for this recipe. Medium (Hilsa, Pomfret) or larger sized fish (Rui), cut into 2.5 X 5cm X 1cm sized pieces and cooked as per 'puti mach kawra bhaja' recipe, will give comparable outcome.
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