Wednesday, April 1, 2015

Kanta Chorchori

Mix of Fish Bones & Head
Mustard Oil - 2 tbsp.
Onion - 1, thinly sliced
Ginger - 1/2 inch, grated
Potato - 1 thinly sliced
Green Chili - 2 chopped
Tomato - 1, thinly sliced
Raw Sugar - 1/2 tsp
Coriander Cumin Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Turmeric - 1 tsp
Steam the bones lightly to half cook them. Alternatively the bones can be kept raw. It will only increase the cooking time a little.
Heat a tbsp. of mustard oil till smoking hot in a cast iron pan. Add the bones and fish head, sprinkle some salt and turmeric and cook till they are done. Remove and keep aside.
Heat the remaining oil in the pan. Add sliced onion, green chili and ginger. Cook for a few minutes and then add the sliced potato. Cook on medium high heat till the potatoes are almost done.
Add sliced tomato, salt sugar, turmeric, red chili powder, cumin and coriander powder and mix well. Cook till the tomato gets mushy. (Instead of tomato and the other spices you can also use fresh mustard paste, salt  and turmeric. This will give a totally different taste).
Add the fish bones and mix. Cook for a few minutes more. Sprinkle chopped cilantro on top and serve hot.

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