Small fish curry in Bengali style/How to Make Chuno Macher Chorchori
Small fish or chuno mach are very famous and popular in West Bengal and Orissa and in Bangladesh also. These fish are easily available in the coastal areas and of course very cheap and healthy in all respect. Only thing is that it does require more patience to clean these fish. Chuno mach is mixed with many varieties of fishes like puti, mourola, Chanda, etc. You can refer Kachki Macher Chorchori. Rub the clean small fish with turmeric powder and salt, keep it for 10 minutes then fry it in smoky heated mustard oil; then fried fish is simmered in a thick gravy made with tomatoes, onions, garlic, and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce and this is How to Make Chuno Macher Chorchori.
Main Equipment required
- Wok/frying pan
- Kadai
- Spatula
- Serving plate
Ingredients
- Mixed Small Fishes – (Chuno Mach) 250 gm
- Onion-1 (chopped)
- Tomato-1 (chopped)
- Ginger garlic (green) paste- 1 tbsp
- Coriander Powder – 1 tbsp
- Turmeric Powder – 1 tbsp
- Kashmiri Chili Powder – 1 tbsp
- Mustard Oil – ½ cup
- Coriander leaves to garnish
- Salt – As required
How to Make Chuno Macher Chorchori
Clean and wash the fish, rub with salt and turmeric powder and keep aside for 30 minutes.
Heat oil in a seasoned wok, and let it come to a smoky point.
Add slowly the fish in 3 to 4 stages; please don’t try to accommodate all the fish at a time, otherwise fish will stick with the wok.
Keep the fried fish on a plate after being fried in 3 to 4 stages.
Heat oil in a Kadai, add chopped onions, and stir it for 2 minutes.
Add ginger-garlic paste and sauté it for 2 minutes
Add chopped tomato and cook it for 2 more minutes
Then add the spices .e.g turmeric, cumin, and coriander powder, and cook it till the raw smell goes off.
Then pour a cup of water and let it cook for 5 minutes to boil.
After 5 minutes slowly drop the fish and mix it slowly.
Again allow it to cook for 4-5 minutes on low flame, let the fish soak in the gravy, and becomes dry.
Take it out from the oven.
Transfer it to a serving bowl, garnish it with coriander leaves and serve hot with steamed rice.
How to Make Chuno Macher Chorchori
Equipment
- A kadai or a fry pan
- wok
- Serving plate
- Spatula
Ingredients
- Mixed Small Fishes – (Chuno Mach)
- Onion
- tomato
- ginger-garlic paste
- Coriander Powder
- turmeric powder
- Mustard oil
- coriander leaves
- salt
- kasmiri chili powder
Instructions
- Cleanand wash he fish, rub with salt and turmeric powder and keep aside for 30minutes.
- Heatoil in a seasoned wok, let it come to a smoky point.
- Addslowly the fish in 3 to 4 stages; please don’t try to accommodate all the fishat a time, otherwise fish will stick with the wok.
- Keepthe fried fish in a plate after fried in 3 to 4 stages.
- Heatoil in a kadai, add chopped onions and stir it for 2 minutes.
- Addginger-garlic paste and sauté it for 2 minutes
- Add choppedtomato and cook it for 2 more minutes
- Thenadd the spices .e.g turmeric, cumin and coriander powder and cook it till theraw smell goes off.
- Thenpour a cup of water and let it cook for 5 minutes to boil.
- After5 minutes slowly drop the fish and mix it slowly.
- Againallow it to cook for 4-5 minutes in low flame, let fish soak the gravy andbecomes dry.
- Takeit out from the oven.
- Transferit to a serving bowl, garnish it with coriander leaves and serve hot with steamrice.