This is stolen from UB who is the best cook of Bengali food I have met so far (other than my Mom, of course). This is going to be vague as I have not tried it yet.
Take dried small fish (or shrimps, anything about 1-2" long) and soak it in vinegar for some time (1-2 hr) - this helps in removing the stink of dried fish.
Boil some water and put the soaked fish into it (the water should be boiling hot) for a couple of minutes before draining it out.
Heat oil in a wok and fry the fish lightly to make it crispy and keep them aside.
In the same oil fry panch phoron (at least nigella seeds), chopped (long) onions, green chili (sliced lengthwise into to halves), chopped radish, chopped onion stalks etc (any vegetable that can can be crunchy when cooked).
Add a little water and cook till the vegetables are almost done and add the fish.
Cook for a few more minutes.
Take dried small fish (or shrimps, anything about 1-2" long) and soak it in vinegar for some time (1-2 hr) - this helps in removing the stink of dried fish.
Boil some water and put the soaked fish into it (the water should be boiling hot) for a couple of minutes before draining it out.
Heat oil in a wok and fry the fish lightly to make it crispy and keep them aside.
In the same oil fry panch phoron (at least nigella seeds), chopped (long) onions, green chili (sliced lengthwise into to halves), chopped radish, chopped onion stalks etc (any vegetable that can can be crunchy when cooked).
Add a little water and cook till the vegetables are almost done and add the fish.
Cook for a few more minutes.
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