How to Make Chuno Macher Chorchori

Abhijit Author

By Abhijit

Last Updated Jun 23, 2022


Small fish curry in Bengali style/How to Make Chuno Macher Chorchori

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.

Chuno Macher Chorchori step1

Heat oil in a seasoned wok, and let it come to a smoky point.

Chuno Macher Chorchori step2

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.

Chuno Macher Chorchori step3

Keep the fried fish on a plate after being fried in 3 to 4 stages.

Chuno Macher Chorchori step4
Chuno Macher Chorchori step4A

Heat oil in a Kadai, add chopped onions, and stir it for 2 minutes.

Chuno Macher Chorchori step5

Add ginger-garlic paste and sauté it for 2 minutes

Chuno Macher Chorchori step6

Add chopped tomato and cook it for 2 more minutes

Chuno Macher Chorchori step7

Then add the spices .e.g turmeric, cumin, and coriander powder, and cook it till the raw smell goes off.

Chuno Macher Chorchori step8
Chuno Macher Chorchori step8A

Then pour a cup of water and let it cook for 5 minutes to boil.

Chuno Macher Chorchori step9

After 5 minutes slowly drop the fish and mix it slowly.

Chuno Macher Chorchori step10

Again allow it to cook for 4-5 minutes on low flame, let the fish soak in the gravy, and becomes dry.

Chuno Macher Chorchori step11

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

How to Make Chuno 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; thenfried fish are simmered in a thick gravy made with tomatoes, onions, garlic andginger and sometimes added with potatoes finished in a warm, spicy, cumin,coriander flavored sauce and this is How to Make Chuno Macher Chorchori.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Bengali, Indian
Servings 4
Calories

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.

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