Bhetki Macher KaNta Chorchori (Mix-Vegetable Mishmash with Barramundi Fish Head & Bones)

Another fish that we often cook at our place during winter is ‘Bhetki’ or Barramundi. Few days back Baba bought a whole fish and brought fish fillet for Fish Fry. But this time I made Fish Batter Fry …. It was awesome! Since Baba bought the whole fish the fish head and the bones were also there. So I thought of cooking ‘KaNta Chorchori’ with it. You are well aware what ‘Chorchori’ is because I already have shared some ‘Chorchori’ recipe before. Fish bones are called ‘KaNta’ in Bengali. This mix-vegetable mishmash is cooked with fish head and bones and that is why it is called Bhetki Macher KaNta Chorchori’. You can cook this curry with other fish head too.

  • Servings: 4-serving
  • Difficulty: medium
  • Print

Summary

  • Cuisine: bengali
  • Passive Time: 15 mins
  • Course: side dish
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins

Ingredients

one Barramundi Fish Head and Bones – Of medium size fish
1 (Big – Cut into thick pieces) Potato
1 cup Cabbage – (Chopped)
1 cup Brinjal / Eggplant – (Cubed)
4 (Cut into small pieces) Flat Beans
1 (Big – sliced) Onion
1 tsp Ginger Paste
1 ½ tsps Garlic Paste
½ tsp Panchforan or Bengal Five Spices
2 Whole Red Chilli
1 tsp Turmeric Powder
1 tsp Cumin Powder
½ tsp Coriander Powder
½ tsp Red Chilli Powder
¼ tsp Garam Masala Powder
1 tsp Sugar
To taste Salt
¼ cup Mustard Oil

Steps

  1. Clean the fish head and bones and marinate with little salt and ½ tsp turmeric powder for 15-20 minutes.
  2. Heat half of the oil in a kadai or frying pan. Carefully place the fish head and bones and fry them with the lid on. If required fry them in batches. Remove from oil and keep aside.
  3. Now add the cubed brinjal in kadai sprinkling some turmeric powder and salt. Remove from oil and keep aside.
  4. Now temper the oil with panchforan and dry red chilli. When they start to splutter add chopped onion and fry till translucent.
  5. Next add ginger paste and garlic paste.
  6. Now add potato. Saute well.
  7. Add chopped flat beans and cabbage.
  8. To this add all the spice powder, sugar and salt. Mix very well. Cover and let the juices from the vegetables come out. Keep the fire low.
  9. After 7-8 minutes add the fried fish head and bones and mix well. Add a little water cover and cook till the vegetables are done.
  10. Add fried brinjal and garam masala powder. Cover and cook for another 2-3 minutes.
  11. Cook till all water dries out. Serve with steamed rice and any dal.

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