Keski Mas with Khomlar Bakhol

Bangladesh and it’s people are renowned for being big fish eaters, which comes as no surprise really since a huge part of a Bangladeshi person’s diet is made up of fish due to it being easily sourced.

Growing up here in England fish was always a part of our diet, some of my most loved childhood dishes were fish dishes; fried Ilisha Mas (also known as Ilish/Hilsha) was one of my favourite things to eat. I still remember how my mum would fry Ilisha Mas and the aroma would waft through the entire house, forcing us to come out of whatever corner we were hiding in just so we could pinch a piece of succulent and tender fried fish! However I didn’t really begin to appreciate small fish like Keski Mas with Khomlar Bakhol (tiny fish known as Ganges River Sprat, cooked with satsuma peel) until I was somewhat older, I mean who wanted to eat tiny fish that tasted of citrus peel, right?! Let’s just say that since my more youthful days, my palate has fully developed and I’m now able to fully appreciate the flavours of Keski Mas with Khomlar Bhakhol.

Keski Mas with Khomlar Bakhol is a common combination, other combinations for cooking this fish include cooking this as a very sour curry with some sort of sour fruit such as dried Jujube fruit (boroi) or with Citrus Macroptera known as Shatkora in Bengali. If you are not keen on cooking this with khomlar bakhol (satsuma peel) you can always cook it plain without any peel. I have used dried satsuma peel but using fresh is better as it cooks quicker and will have more flavour, literally peel a satsuma, remove any excess white pith, rinse and it’s good to go!

I have cooked my curry in a saucepan so that the curry has more gravy, other variations of cooking this curry involve using a wide shallow frying pan/skillet to achieve a much drier consistency as the liquid evaporates, opt for whatever desired consistency suits you best. It is important to handpick any dirt or debris from the block of fish prior to cooking as the fish are net caught and will often contain other types of small fish and debris, once you’ve cleaned the fish it’s as easy as 1, 2, 3! I really want to make cooking Bengali fish dishes accessible and less daunting for those who enjoy eating these dishes but just don’t know how to do it themselves, this one’s for YOU!

Serves 6 – 8

You will need: for Keski Mas with Khomlar Bakhol

1 block of keski mas
4 – 6 pieces of satsuma peel
oil
1 onion
1 tsp salt (adjust to your taste)
1.5 tsp chilli powder
1 tsp turmeric powder
1 tsp coriander powder
5 – 6 green chillies
a handful of fresh coriander for garnishing

Method:

keski Mas with Khomlar Bakhol

Start by soaking the dried satsuma peel in some hot water (boiling water hydrates the dried peel faster), this will help the peel to absorb the water quickly. If you are using fresh satsuma peel there is no need to soak, tear into small pieces as shown in photo, rinse and reserve to one side.

keski Mas with Khomlar Bakhol

Remember to allow the block of fish to thaw properly before hand and then begin to sift any dirt or debris; often you will find small bugs, other small fish (you may remove the guts if you want to add them as in bottom left photo or discard) and even string….

keski Mas with Khomlar Bakhol

….remove anything that looks like dirt. You may keep small prawns, but remove the head first.

Next take 1/2 tsp of salt and gently rub into the fish….

keski Mas with Khomlar Bakhol

….top up with cold water and allow the fish to sit in the salt water while you prepare the masala (curry base).

Peel and slice one onion. In a medium sized pan add enough oil to cover the base and heat, once hot add the sliced onion….

keski Mas with Khomlar Bakhol

….followed by 1 tsp salt and allow to cook (covered) until the onions are translucent, approximately 8 – 10 minutes. Once the onions are soft add the spices; 1 tsp of turmeric powder, 1 tsp of chilli powder and 1 tsp of coriander powder (this is optional and you may cook the curry using just turmeric powder and chilli powder), fry uncovered for 5 minutes.

Next add the soaked satsuma peel….

keski Mas with Khomlar Bakhol

….along with a little of the water the peel was soaking in, mix and cover the saucepan. Allow to cook over a medium flame for 5 – 8 minutes until the satsuma peel is soft and cooked.

In the meantime wash the keski mas with cold running water, using a colander to drain in between washing as this helps to get rid of the soiled water….

Keski Mas Khomlar Bakhol

….discard any fish that have become very mushed at the bottom of the bowl.

Turn the heat down low to add the keski mas to the saucepan, make sure the satsuma peel is fully cooked and the oil has separated from the masala and is bubbling around the edges – use a wooden spoon to test if you can tear the peel in two before doing so. Allow it more time to cook if the peel isn’t ready yet, adding a little more water if the curry begins to look dry.

Coat the fish with the masala, slice the green chillies….

Keski Mas Khomlar Bakhol

….add the sliced chillies on top, cover and allow to cook over a medium flame for 3 -4 minutes.

Meanwhile chop a handful of fresh coriander.

Once the fish appear to look cooked you may want to add a little cold water to loosen the curry, I added about half a glass.

keski Mas with Khomlar Bakhol

Cover again, turn the heat up and allow this to boil for a further 5 – 8 minutes. Garnish with chopped coriander before removing from the heat.

keski Mas with Khomlar Bakhol

Serve this curry with plain boiled rice and enjoy a dish that is truly loved by Bangladeshis!

4.8 from 5 reviews
Keski Mas with Khomlar Bakhol
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 - 8
Ingredients
  • 1 block of keski mas
  • 4 - 6 pieces of satsuma peel
  • oil
  • 1 onion
  • 1 tsp salt (adjust to your taste)
  • 1.5 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 5 - 6 green chillies
  • a handful of fresh coriander for garnishing
Method
  1. Start by soaking the dried satsuma peel in some hot water (boiling water hydrates the dried peel faster), this will help the peel to absorb the water quickly. If you are using fresh satsuma peel there is no need to soak, tear into small pieces as shown in photo, rinse and reserve to one side.
  2. Remember to allow the block of fish to thaw properly before hand and then begin to sift any dirt or debris; often you will find small bugs, other small fish (you may remove the guts if you want to add them as in bottom left photo or discard) and even string....
  3. remove anything that looks like dirt. You may keep small prawns, but remove the head first.
  4. Next take ½ tsp of salt and gently rub into the fish....
  5. top up with cold water and allow the fish to sit in the salt water while you prepare the masala (curry base).
  6. Peel and slice one onion. In a medium sized pan add enough oil to cover the base and heat, once hot add the sliced onion....
  7. followed by 1 tsp salt and allow to cook (covered) until the onions are translucent, approximately 8 - 10 minutes. Once the onions are soft add the spices; 1 tsp of turmeric powder, 1 tsp of chilli powder and 1 tsp of coriander powder (this is optional and you may cook the curry using just turmeric powder and chilli powder), fry uncovered for 5 minutes.
  8. Next add the soaked satsuma peel....
  9. along with a little of the water the peel was soaking in, mix and cover the saucepan. Allow to cook over a medium flame for 5 - 8 minutes until the satsuma peel is soft and cooked.
  10. In the meantime wash the keski mas with cold running water, using a colander to drain in between washing as this helps to get rid of the soiled water....
  11. discard any fish that have become very mushed at the bottom of the bowl.
  12. Turn the heat down low to add the keski mas to the saucepan, make sure the satsuma peel is fully cooked and the oil has separated from the masala and is bubbling around the edges - use a wooden spoon to test if you can tear the peel in two before doing so. Allow it more time to cook if the peel isn't ready yet, adding a little more water if the curry begins to look dry.
  13. Coat the fish with the masala, slice the green chillies....
  14. add the sliced chillies on top, cover and allow to cook over a medium flame for 3 -4 minutes.
  15. Meanwhile chop a handful of fresh coriander.
  16. Once the fish appear to look cooked you may want to add a little cold water to loosen the curry, I added about half a glass.
  17. Cover again, turn the heat up and allow this to boil for a further 5 - 8 minutes. Garnish with chopped coriander before removing from the heat.
  18. Serve this curry with plain boiled rice and enjoy a dish that is truly loved by Bangladeshis!

If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.

 

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Comments 15

  1. Thahmina
    Reply

    Absolutely love this recipe have made it a few times, thank you Afelia!! X

    9 June, 2021
    • afelia’s kitchen
      Reply

      Aww I’m so pleased you’ve used it and enjoy it! 🙂

      9 June, 2021
  2. Salma
    Reply

    This recipie is great. Curry turned out so yummy. Thankyou x

    19 October, 2017
  3. Lpatel
    Reply

    Hi ya,

    I made this for my husband. …he did enjoy it but said that he didn’t like the smell of the keski as it overpowered the smell of satsuma.

    I’ve tried a different recipe for keski curry and he said the same thing then too.

    What can I do to lessen the pungent smell of the fish?

    20 March, 2017
    • afelia’s kitchen
      Reply

      Hi, keski mas do tend to have quite a distinctive smell, the only thing I would recommend you do is to soak the fish in salt water before cooking, maybe add 1 tsp of lemon juice and 1 tsp of turmeric powder to the water too and then wash the fish VERY thoroughly with running water. x

      22 March, 2017
      • Lpatel
        Reply

        Thanks afelia…I did the fish in salt and water as per yr recipe. ..will try salt lemon and tumeric next time!!!….hopefully that’ll satisfy my very fussy hubby!!?

        23 March, 2017
        • afelia’s kitchen
          Reply

          Great, let me know how it goes. 🙂 x

          30 March, 2017
    • Rabia
      Reply

      When soaking the fish with salt, add some turmeric powder too. It gets rid of the frozen fish smell. My mum has always done that and has advised me to do the same.

      2 April, 2019
  4. Javier
    Reply

    I dared to buy a block of keski because of how delicious this recipe looked! It came out perfect, just as good as in restaurants. 🙂 Thank you!

    16 March, 2017
    • afelia’s kitchen
      Reply

      You’re welcome Javier, hats off to you for attempting such a tricky recipe, I’m happy you enjoyed it! 🙂

      16 March, 2017
  5. Reha
    Reply

    Keski Maas is my ultimate favourite dish and Afelia has made it possible for me to cook these with such simple, easy to follow instructions! I was always relying on my mother to cook this for me whenever I went round.. if feels great to be able to cook it for myself at home now!! Lovely!

    10 March, 2017
    • afelia’s kitchen
      Reply

      I think we’ve all been there, this blog was designed with people like yourself in mind….it certainly doesn’t replace learning from our mothers, but can come a close second! 😉 x

      10 March, 2017
  6. Salma
    Reply

    Salaam sister,

    Hope your well. Thank you soo much for this recipe and the others. This is the first recipe I have tried and masha’Allah it has turned out delicious. All thanks to you. You have made all the bengali peoples life easy! Jazak’Allah khair. And may Allah swt reward you.

    ? xxx

    9 March, 2017
  7. Mo
    Reply

    Hi Afelia

    Firstly thank you so much for sharing your lovely recipes,
    for a newbie like me in cooking can’t stress how helpful it is!
    All your dishes look amazing and mouth-watering??
    Am trying learn. Its been 2 years since ive tried cooking currys and just only managed to learn chicken and lamb meat (even they are a either a miss or hit, trust me hubby is the main critique)
    eny way ur step by steps and photos makes it a whole lot easier to follow the recipes. (The slow learner that iam ?)
    Now finally I want to venture on to fish curry’s. But been putting it off cos have absolutely no idea where to start. I’ve always loved ilisha (helsha) maas with muki (Edo?) if you could please have a recipe on that would much appreciate it.
    In fact more recepies on fish curry’s… pretty please..??
    Thanks in advance.
    But meanwhile I will be defo trying out the kheski mass inshaAllah. You made it look far too easy not to try! Wish me luck?

    16 November, 2016
    • afelia’s kitchen
      Reply

      So glad you find the recipes easy to follow and they are of use to you! I shall definitely be adding more fish curries to the blog, please do try out the other fish recipes I already have in the meantime. 🙂 xx

      16 November, 2016

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