Tangra Macher Chorchori | Fish Curry Recipe


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Tangra Macher Chorchori is a very easy Fish curry recipe. The most monotonous part of the recipe is to clean and cut all the vegetables almost in same shape. The preparation time takes a little longer, but the cooking procedure is really very simple. It requires very easily available ingredients to prepare this dish.


What is Chorchori?

Chorchori is nothing but a Bengali style of cooking mixed vegetable. It does not have any strict rule or recipe for its preparation. It is cooked with different kinds of seasonal vegetables - sometimes with fishes, and sometimes pure vegan. It completely depends on the availability of vegetables in your freeze. In ancient times, people used to prepare this dish with all the left-over vegetables.

Since my childhood, I love eating fishes and especially fresh water small fishes. For being a Bong, its quite predictable. Whenever I visit my native town, my Dad always brings fresh fishes like Pabda mach, Kajoli mach, Tangra mach (Cat Fish) etc. from fish market. My native town is on the banks of Brahmaputra river which is famous not only for its hugeness and history but also for its fresh and tasty fishes.
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Fish Curries are the biggest example of good cooking skills of a Bong. My mom is an exceptional good cook and Fish Curries are her biggest forte. I have learnt many fish recipes from her and Tangra Macher Chorchori is one of them.

Tangra fish recipe always makes me feel very nostalgic. It always takes me to the delicious memories of my childhood. For a Bong Mom, Macher Chorchori is the easiest way to make her children eat healthy vegetables and even my mom did the same.

A bowl of Tangra Macher Chorchori with Pyaj Diye Masoor Dal and Plain rice is more than a comfort meal for me. I am pretty sure many people are in the same side with me. If you have never tried it, then I recommend you try it at least once.

Many delicious recipes are cooked with Tangra mach (Cat Fish) like Tangra Macher Chorchori, Tangra Macher Jhal, Tangra Macher Aloo-Begun Diye Jhol, Tangra Macher Tel Jhal and many more.


Bengali Fish Curry

West Bengal and Bangladesh are both surrounded by many rivers. They have been a great source of fresh river fishes from ages. The availability of fishes is the key reason behind the popularity of Fish Curries in these regions. This is the secret of huge variation of Fish curries in Bengali cuisine. Our old ancestors have left behind many supreme and simple varieties of fish curry recipe for us. Bengali spices can create magic and make any fish curry taste WOW. Tangra Macher Chorchori is one of them.

Tangra Macher Chorchori with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, let me share few interesting facts about Tangra Mach (Cat Fish) and the recipe.


How to clean and fry Tangra mach (Cat Fish)?

  • The basic and important part before cooking Tangra mach (Cat Fish) is to cut and clean the tummy of each of the fishes properly, otherwise the fishes will stink.
  • To scale Tangra mach (Cat Fish), rub them on rough surface first and then rub with salt for some time and wash them thoroughly.
  • Wash them gently and marinate with Salt and Turmeric powder for at least ten minutes.
  • Always use Mustard oil for cooking these fishes. It will give you best result.
  • Fry the fishes moderately before adding into the gravy.
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Benefit of Tangra mach (Cat Fish)

  • These fishes are power-house of nutrients and good quality proteins.
  • They are full of Omega 3 fatty acids which are extremely beneficial for both body and brain.
  • They are great source of Vitamin D which is insufficient for many people.
  • They are good for our heart and vision.


How to make Tangra Macher Chorchori?

For this Tangra fish curry recipe, first I have cut and cleaned the fishes and then marinated them with Salt and Turmeric powder for some time. Then I have fried them and kept them aside.

For the Chorchori, I have used Potatoes, Ridge Gourds, Brinjals, Pumpkin and cut them into medium sized wedges. I have used few other elements like sliced Onions, Garlic, green Chillies and chopped Cilantros along with few spices to infuse pleasing aroma to the dish.

I have used Nigella seeds for the tempering of the dish. It goes well with the flavour of the dish. I have also used Cumin powder, Coriander powder and Chilli powder for the dish. I have not added any extra water to cook the veggies or the fish. Addition of extra water makes the Chorchori soggy and mushy.

After putting all the spices, I have added the fried fishes in the pan and cooked them in lowest flame for some time. This step helps the veggies to absorb the flavour of the dish.

Many Bengali fish curry recipe have already been shared in my previous posts. You can check few of them like


..And Many more…
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Ingredients:


To marinate the fish
  • Tangra Mach (Cat Fish), 200 grams
  • 1 teaspoon Salt
  • 1 teaspoon Turmeric powder (Haldi)


Other ingredients for the Dish
  • 1 large Onion, thin sliced
  • 1 large Potato, cut into medium wedges
  • 1 small Brinjal, cut into medium wedges
  • 1 Ridge Gourd, cut into medium wedges
  • 3 cups Pumpkin, cut into medium wedges
  • 3-4 cloves of Garlic, chopped
  • 4 green Chillies
  • 3 tablespoons Cilantro, chopped
  • ½ teaspoon Nigella seeds
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Chilli powder
  • 1 and ½ teaspoons Cumin powder (Jeera)
  • 1 teaspoon Coriander powder (Dhania)
  • Salt to taste
  • Mustard oil for cooking



Instructions:
  1. Cut and clean the Tangra mach (Cat Fish) by rubbing with salt and then wash them with water.
  2. Marinate the fishes with Salt, Turmeric powder and keep them aside for 10-15 minutes.
  3. Add Mustard oil into the pan and wait until the oil is hot.
  4. Put the flame in low and add the marinated Fishes into the pan.
  5. Fry each side of the fishes for 2 minutes in medium high flame. For Chorchori preparation, fry the fishes a bit more as compared to other fish gravy preparations.
  6. Once you have completed frying the fishes, keep them aside on a plate.


    Tip: During the time of frying don’t turn the fishes more than two times. The fishes may dismantle.
  7. In the same pan, if required, add some more Oil and wait until the Oil becomes hot.
  8. Add nigella seeds and let them crackle.
  9. Add chopped Garlic and fry them till golden brown.
  10. Add sliced Onions, green Chillies and give a nice mix.
  11. Fry them in medium high flame until the Onions become translucent. Stir in between.
  12. Add Potatoes, Brinjal and give a nice mix.
  13. Cook them in medium high flame for 2 minutes. Stir in between.
  14. Add Ridge Gourd, Pumpkin and mix them well.
  15. Cover the pan and cook them in medium flame for 5 minutes. Stir in regular intervals.
  16. Add Salt, Turmeric powder into the pan and mix it.
  17. Cook the veggies in low flame until all the veggies become tender.

    Tip: Don’t overcook the veggies or else your chorchori will become mushy.
  18. Add Cumin powder, Coriander powder, Chilli powder and mix them nicely.
  19. Cook the masala in low flame for a minute.
  20. Add the fried fish (Step 6) into the pan.
  21. Sprinkle some chopped Cilantros on the top.
  22. Cover the pan and cook them in low flame for 2 minutes.
  23. Give a nice and gentle stir and again cover the pan and cook it for 2 more minutes.
  24. Switch off the flame and put the pan down.


Serving Instruction
Transfer the Tangra Macher Chorchori into a serving bowl or on a serving plate. Serve hot or warm to enjoy the best taste. Pair up the dish with steamed Basmati rice and enjoy the comfort meal of Bengal.

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