Thursday, 5 September 2019

Maacher Tel - Potkar Chorchori 



When we buy a whole big fish or a part of a big fish, generally people discard the inner parts of the fish, like liver, intestine and fats, but we Bengalis use these for cooking. We use these inner organs of the fish to make a mishmash dish by adding potatoes, brinjal and onions to it or we make Maacher Teler bora. This dish is not a known dish nor available in any Bengali restaurants.
Only a person who has eaten this dish can tell how delicious it is. This goes well with steaming hot rice.
Here I have used the fats, intestine and liver from a big Katla Fish. After cooking, eat the dish the next day, it taste even better.

Ingredients
150 grams of the Fish Fats, Liver and Intestine washed,  cleaned and cut into pieces
2 medium size Potatoes cut into small cubes
2 medium size Onions sliced
1 Brinjal around 200 grams cut into cubes
2 to 3 Green Chillies slit
1 tsp Garlic paste
1 tsp Ginger paste
Salt to taste
1 tsp + 1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Red Chilli powder
4 tbsp Mustard Oil




Method
Add 1/2 tsp turmeric powder and salt into the fish fat, liver and intestine. Mix all the ingredients well. Take a wok, add the mustard oil, once the oil is hot, add the fish fat, liver and intestine into the oil. Fry it until brown in colour. Be very careful while frying these fish organs as the oil tends to splatter and you can get burn. Remove the fish fat, liver and intestine and keep it aside. In the same oil add the onions and the green chillies. Stir and fry the onions for a minute. Add in the potatoes and brinjal. Stir and continue to cook on a low flame for 2 minutes. Add the garlic and ginger paste. Stir and continue to cook for another minute. Add the salt, turmeric, cumin powder and chilli powder. Stir and cover the wok. On a low flame let it cook, stirring the ingredients occasionally. Once the potatoes are cook, add the fried fish fat, liver and intestine. Stir and continue to cook for another 5 minutes. Switch off the flame. It taste best when eaten the next day. Serve it with hot steaming rice.

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