Machher tel Chorchori is a perfect example of utilizing every edible part of a fish. Machher tel roughly stands for fish oil, it is basically the inner part of fish, which you can ask your fish monger to clean and handover to you instead of discarding it. I heard about its medicinal property, but for me, it is the taste that matters most. Whenever I buy some rohu or katla fish from the market, I ask the person to clean the inner part ( machher tel) and give it to me.
For this dish, you may use whatever vegetable is available or in season. For me, Pui shak or malabar spinach goes really well with fish oil. Though this time, I didn’t have any malabar spinach available, hence added some cabbage . Will do it with malabar spinach soon.
Ingredients for Machher tel Chorchori
- Fish oil – 250 gms
- Potato – 2
- Brinjal – 1/2
- Cabbage – 1/2
- Carrot, sheem and some peyajkoli
- Onion – 2, chopped
- Garlic – chopped – 1 tbsp
- Tomato – 1, chopped
- Ginger paste – 1 tbsp
- Green chili – sliced – 6, depending on your heat tolerance
- Salt, Turmeric, Kashmiri chili powder
- Mustard oil for cooking
- Panchforon for tempering
How to make Machher tel Chorchori
I have taken the following vegetable and chopped them after washing on water. You are free choose your favorite vegetable.
The fish oil was very clean one as shown in the following image. It should be white.
For the masala, I have chopped onion, garlic, green chili and tomato and kept them ready.
1stly, you have to fry the root vegetables a bit. I have taken potato and carrot and fried them with a pinch of salt and turmeric.
You need to fry the brinjal as well. Fry till golden brown and keep aside.
In the same pan, add panch foron or bengali five spice as a tempering.
After 30 seconds, add the onion along with fish oil. Sprinkle some salt and turmeric and let it cook.
Stir once or twice till the onion starts changing color.
Now add the garlic bits along with tomato and green chili. Add the ginger paste too. Mix well and keep cooking over low heat.
By this time, your fish oil has melted and you can see the oil started emitting. Keep cooking over low heat. This is a slow cooking dish, so cook it only when you have ample of time, otherwise, you will not be able to get the right flavour.
Now the masalas have almost mashed up and oil is floating at the top. You can add salt, turmeric and kashmiri chili powder at this stage.
It is the time to add the vegetables now. Add all the vegetables including the fried ones and mix thoroughly.
Oil, masala and vegetables are mixed together. Again it is the patience, that pays the good result. Keep cooking over low heat, mixing here and there so that the vegetables are cooked thoroughly and mashed with the masala.
This is the outcome of cooking the whole thing over low heat for almost 15 minutes. Add peyajkoli, if using and some more green chili, if you prefer it hot.
Adjust the seasoning and serve with rice.
Mash the chorchori with plain rice where all the rice grains will be coated with the fish oil. FOr a fish lover, what more can we ask for !!