Chochchori is a medley of an assortment of things like fish, potato, onion and vegetables. It takes
less preparation time as opposed to the regular way of cooking fish which involves two
mandatory steps of frying fishes and then preparing the gravy. To conjure up chochchori, you just
need to toss together a variety of ingredients in a cooking vessel and cook that on a stove top on
Rui Macher Chochchori is my favourite of all fish chochchoris. I consider Rohu to be a versatile
fish used in cooking an array of Bengali delicacies other than normal fish curries. Hope the recipe
below will win your heart just as it did mine.
Ingredients: Cooking time: 20 minutes
ü Rohu Fish (cut into medium size dice)
ü 1 onion (chopped)
ü 1 large potato (cut into cubes)
ü 4-5 cloves of garlic (sliced)
ü 1 tsp turmeric powder
ü 1 tsp dry red chilli powder
ü 3-4 green chillies (ground into paste)
ü Salt to taste
ü 1 tsp nigella seeds or kalo jeera or kalonji
ü Mustard oil for cooking
1) Heat mustard oil in a wok. When oil turns hot, add kalonji and allow them to crackle.
2) Add potato and shallow fry. Add onion and fry till translucent.
3) Add the fish, garlic, green chilli paste, turmeric powder, dry red chilli powder and salt. Cook covered on medium heat, stirring occasionally till the potatoes are tender. (Don't need to add water as fish will release enough water to get itself cooked.)
4) Serve hot with rice.
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