About this recipe:Bangladesh is known for its wide variety of fishes. This dish is specifically made with various kinds of fishes that do not grow big, but are rather very small in their mature stages. "Pach Mishali" means mixed with 5 different things. This recipe has 5 kinds of fishes which taste really good when they are bought alive right after they are brought to the market. The dish is spicy and has a thin spicy tomato flavored sauce. It is served with plain white rice.
Heat a pan with oil and fry the sliced onions. Add the tomato cubes, turmeric and red chilli powders, salt and 1 cup of water. Stir well and when bubbles start to form, add the fishes. Cook with the lid on for 10 minutes until a preferred gravy forms.