Saturday, May 26, 2012

Macher muro diye pNui shaak er "Chyachra" (Malabar spinach with fish head)


"Chyachra" ,"Ghonto" or "Labra" are almost same catagory. In our family "Chyachra" and  "Ghonto" were different on basis of adding fish..as "Chyachra" contains fish head & liver (macher matha ar tel). "Ghonto" is complete vegetarian dish..."Ghonto" & "Labra" are different name of almost same dish.
Malabar spinach (pNui shaak) "chyachra" with Hilsha head (ilish macher matha) is a very popular dish in bengali families..
  But personally I don't like "Ilish macher matha" (I know, it is bit strange!! :p),, so I used "rui macher matha"(rohu fish head). Normally we use rohu.katla or hilsa head for this preparation.

 Ingredients:
  1. Malabar spinach (pNui shaak)-1 bunch(roughly chopped)
  2. Fish head (macher muro)-1 whole (washed & marinated with salt and turmeric powder)
  3. Potato-1 medium size (cut into small cubes)
  4. Bottle gourd (lau)- 1 cup (small cubes)
  5.  Eggplant- 1 medium (cut into cubes)
  6. Pumpkin-1 cup (small cubes)
  7. String bean-1 cup (1"size)
  8. Ginger- 1" (paste)
  9. Garlic- 3 fat cloves (chopped)
  10. Green Chilli- 3 or 4
  11. Dry red chilli - 1
  12. Panch phoron- 1/2 tea spoon
  13. Chilli powder
  14. Salt & sugar
  15. Turmeric powder
  16. Mustard oil

Process:
  • Heat oil in a pan and fry fish head very well. Break it in pieces an keep aside.
  • Add panchphoron and dry red chilli in rest of oil and fry till aroma starts coming (don't burn it.) Now add garlic and fry them until lightly golden.
  • In a small bowl mix ginger paste, turmeric powder, chilli powder and salt with 3-4 spoon water and add this mixture in the oil. Stir and cook in high heat ,until the raw smell of spices is gone and oil starts separating.
  • Add vegetables one by one and fry for a while. After 3 or 4 minutes cover the pan with lid and lower the heat (lowest heat) and cook until vegetables are half done.
  • Add fish head an little bit (about quarter tea spoon) sugar & green chillis and give it a good stir.
  • Again cook with a lid until completely done.
Serve with plain rice.





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