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Zulekha Bose
Chorchori or labadaghonto as the name suggest is a mashup of greens and mixed veggies ,fish head cooked together to bring the aroma of mixed flavours. The pulpi part of the fish head suppose to be a good cholestrol is the essence of this dish. I have tried to innovate this Bengali recipe in north indian style. This recipe is a bling of Northern and Eastern flavours.
Clean and rinse fish head, pat dry so that there isn't any extra moisture left.
Marinate fish head with little salt, turmeric powder and few drops of oil and keep it aside for 5 minutes.
Clean and rinse thoroughly all the greens for couple of times so that no dirt remains. Keep it in a sieve to release all unwanted water.
I have used egg plant and pumpkin which were present in my fridge you can use any vegetable i. e carrot, radish, beans, green peas, etc.
Rinse egg plant and pumpkin and cut both into small pieces.
Roughly chop the green (Indian spinach and English spinach) leafy vegetables. Chop tomato and onion and keep them in a separate bowl.
After 5 minutes heat enough oil in a small kadhai to smoking point, reduce the flame to medium high and shallow fry fish head till they turn golden light brown.
At the same time take another big and deep pan, heat oil to a smoking point. Now reduce the flame to medium add in panch phoron (5 spice mix). Give a stir to the spices, this will help to release the aroma from the spices.
Now add chopped onions, stir and cook on high flame until colour of the onions changes. Now add egg plant,turmeric powder,little salt and stir fry on high flame for 1 minute or until it becomes little soft. You need to stir and check every now and then reduce the flame to medium.
Now add pieces of pumpkin ,little salt and cook on high flame for 1 minutes.
Reduce the flame to medium and continue cooking for 2 -3 minutes with the lid on. Cook until vegetables are half way cooked and oil separates from vegetables.
Add in Indian spinach (poi shaak) and English spinach (paalak) , chopped green chilies stir fry for 2-3minutes on high flame. At this point you have to increase the flame to high this will help to release the moisture from the green vegetables as you know they contain lot of moisture.
Add in chopped tomatoes and stir cook until tomatoes become little soft. Add in fried fish head. Cover and continue cooking for 2-3 minutes in medium flame. Check salt and chilli. Cover and cook for 2 minutes. Remember you need to check and stir a couple of times. Give a stir at this stage open the lid and cook over high flame for few seconds to make sure no liquid is left.
Now take a tadka pan heat 1 table spoon oil to a smoking point reduce the flame and add kashmiri red chilli and 1/4 teaspoon panch phoron. Switch off the flame. Pour this tadka on ready chorchori ( Labada ghonto).
Garnish with tomato and Serve hot with rice, daal, or chapati.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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