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!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/keski-mas-with-khomlar-bakhol/