Palong Saag Macher Matha Diye Chorchori (Spinach Leaves and Fish head cooked with Mix Vegetables)
Chorchori is a tradition Bengali preparation made with green vegetables like Spinach or Malabar Spinach mixed with any different types of mix vegetables. It can be made either in vegetarian or non vegetarian manner. Any vegetables like Radish, Pumpkin, Potatoes, Flat beans, French beans Carrot, Raw Banana, Cabbage can be used. For non vegetarian Chorchori Rrahu, Kathla, Ilish or Bhetki fish head can be used... Even the Macher / Fish (Potka / Tel) Oil / Fat is used. Chorchori will taste better if cooked few hours serving.
Ingredients
Big Hilsa or Rahu or Kathla Fish Head and Fats
1 Bunch of Spinach Leaves with Stem and Roots if Possible cleaned, cut into pieces and soaked in water
1 Big Potatoe with peel cut into medium cubes
1 cup Yellow Pumpkin with peel cut into medium cubes
1 Raw Banana with peel cut into medium cubes
6 to 8 Flat beans cut into half
6 to 8 French beans cut into half
2 Green or Red Chillies
1/2 tbsp Turmeric powder
1/2 tbsp Cumin seeds powder
Salt to taste
2 Bay leaves
1 Dry Red Chilli
1 tsp Panch Phoran
1 tbsp Mustard oil
1/4 cup Mustard Oil for frying the fish head
Big Hilsa or Rahu or Kathla Fish Head and Fats
1 Bunch of Spinach Leaves with Stem and Roots if Possible cleaned, cut into pieces and soaked in water
1 Big Potatoe with peel cut into medium cubes
1 cup Yellow Pumpkin with peel cut into medium cubes
1 Raw Banana with peel cut into medium cubes
6 to 8 Flat beans cut into half
6 to 8 French beans cut into half
2 Green or Red Chillies
1/2 tbsp Turmeric powder
1/2 tbsp Cumin seeds powder
Salt to taste
2 Bay leaves
1 Dry Red Chilli
1 tsp Panch Phoran
1 tbsp Mustard oil
1/4 cup Mustard Oil for frying the fish head
Method
Take the fish head and the fats, marinate it with 1/2 tsp turmeric powder and salt. Keep it aside. Take a wok, add 1 tbsp of mustard oil, heat it till the smoking point. Reduce the flame, add Panch Phoran, bay leaves and dry chillies. Let the Panch Phoran crackle. Add the vegetables. Stir it, add salt, remaining turmeric powder and cumin powder. Stir and sauté for 2 minutes. Add the spinach leaves and mix the vegetables. Cover and low flame cook the vegetable for 2 minutes. Add 1/4 cup water and stir. Cook till the vegetables are almost cooked. Take it off the gas. Keep it aside. Take another wok, add 1/4 cup oil, heat the oil and fry the fish head and fats till brown, take the fried fish head and fats and mix it with the vegetables. Take a tbsp of mustard oil used for the frying the fish. Add the mustard oil in the vegetable. Put the vegetables along with the fish back on the flame, cover and cook for 2 to 3 minutes. Serve immediately with hot steaming rice or keep it and have it with hot steaming rice after few hours after cooking to enhance the flavour and the taste of the Chorchori.
Take the fish head and the fats, marinate it with 1/2 tsp turmeric powder and salt. Keep it aside. Take a wok, add 1 tbsp of mustard oil, heat it till the smoking point. Reduce the flame, add Panch Phoran, bay leaves and dry chillies. Let the Panch Phoran crackle. Add the vegetables. Stir it, add salt, remaining turmeric powder and cumin powder. Stir and sauté for 2 minutes. Add the spinach leaves and mix the vegetables. Cover and low flame cook the vegetable for 2 minutes. Add 1/4 cup water and stir. Cook till the vegetables are almost cooked. Take it off the gas. Keep it aside. Take another wok, add 1/4 cup oil, heat the oil and fry the fish head and fats till brown, take the fried fish head and fats and mix it with the vegetables. Take a tbsp of mustard oil used for the frying the fish. Add the mustard oil in the vegetable. Put the vegetables along with the fish back on the flame, cover and cook for 2 to 3 minutes. Serve immediately with hot steaming rice or keep it and have it with hot steaming rice after few hours after cooking to enhance the flavour and the taste of the Chorchori.
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