This is a recipe from my mom’s kitchen and I love it so much. For this dish to taste best, you need to have access to those smaller tyangra fish available during this time of the season and a popular winter vegetable known as peyajkoli, which is kind of onion stock. Along with peyajkoli, you may have some other vegetables. My mom uses at least carrot and sweet potato and when I have tried this Tyangra Peyajkoli Chorchori, I made sure that I have added those two vegetables. I had added some broad beans as well. Over all, the it came out quite well and I had a satisfactory lunch that day.
Ingredients for Tyangra Peyajkoli Chorchori
- Small Tyangra fish – 300 gms
- Peyajkoli or onion stock – a bunch
- Sweet potato – 2, medium
- Carrot – 2
- Broad beans – 4-5
- Garlic paste – 1 tsp
- Onion – 1, chopped
- Tomato – 1, chopped
- Green chili – 4-5
- Cumin powder – 2 tsp
- Coriander powder – 1 tsp
- Turmeric and salt – as required
- Nigella seed or kalo jire – a pinch
- Mustard oil for cooking
- Coriander leaves for garnishing
How to make Tyangra Peyajkoli Chorchori
Wash all the vegetables. Peel the carrot and sweet potato and cut them longitudinally. Cut the onion stock into 2 inch pieces. Chop the onion.
Fry the tyangra fish with a pinch of salt and turmeric. Keep aside.
Add some more oil in required and add the nigella seed, green chili and garlic paste. Fry lightly.
Then add chopped onion and tomato and fry over medium heat till the tomato become mushy.
Add turmeric powder, coriander powder and cumin powder with a pinch of salt. Fry with a sprinkle of water.
When masala is fried and oil starts coming out of the masala, add the root vegetable like sweet potato and carrot.
Fry for 3-4 minutes over medium heat and then add the broad beans and peyaj koli or onion stock. Mix with masala.
When the carrot and sweet potato is turning soft, add the fried fishes. Mix carefully not to break the fishes.
Things are getting ready. I try not to use any water in this dish and adjust the heat accordingly. If required, you may add 2-3 tbsp of water.
The dish is ready once the vegetables are cooked through and oil starts coming out. Adjust the seasoning. Sprinkle some coriander leaves and you are done.
Serve with plain rice.