Friday, 4 July 2014

Chital Chorchori

So we have Chitol machh or clown knife fish from market. Chitol Muitthya is cooked with the fleshy part of the back of the fish and everybody enjoyed it. Now what will happen to the thick skin part with lots of bones attached to it? Here comes a chorchori recipe which can be made with chitol skin and which is equally yummy.




Ingredients


  • Skin of Chitol fish - from 1 fish
  • Brinjal - 1, small,
  • Pumpkin - 1 cup
  • Onion - 2, sliced
  • Garlic Paste - 1 tbsp
  • Turmeric, kashmiri chilli powder
  • Salt, Sugar, green chilli




Chop the brinjal and soak in water for 10 minutes. Chop the sweet pumpkin finely. Heat mustard oil, then add the chopped onion and fry till golden brown.



Add garlic paste and fry till the raw smell is gone. Now add the chopped pumpkin and brinjal.



In a separate pan, fry the fish skin with a pinch of salt and turmeric. When it is cool, remove as much bones as possible.



Add salt, turmeric, kashmiri chilli powder and chopped green chilli to the vegetable and mix well. Cook over low heat with the lid on till the vegetables are almost cooked. Add the fish skin and mix well till the water evaporates completely.


  

When oil comes out and fish skin is well combined with the vegetable, check the seasoning. Add fresh chopped green chilli and serve with rice.




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