Chuno Puti Chorchori - Small Fish Dry Curry

Puti Macher Chorchori is the traditional dish of Bengal. In this recipe chuno puti or small fishes are cooked in different types of seasonal vegetables and it tastes really good. To clean the small fishes is a bit tiring job, but when you complete the dish, you will never regret for your given effort. To make this dish, you can use any type of small fishes, such as, kachki, mourola, chuno mach etc.

Image : Chuno Puti Chorchori

Important :

Preparation Time : 20 minutes
Cooking Time : 40 minutes
Total Time : 60 minutes
Serve For : 4

Ingredients :

Cuno Puti (150 gm)
Nigella Seeds (a pinch)
Whole Green Chilli (2)
Garlic (1 tbsp) /grated
Radish (1 medium size)
Potato (1 big size)
Carrot (1 medium size)
Onion (2 medium size)
Turnip or Shalgam (1 )
Salt (to taste)
Turmeric Powder (1/2 tsp)
Red Chilli Powder (1/2 tsp)
Cumin Powder (1/2 tsp)
Sugar (1/2 tsp)
Coriander Leaves (2 tbsp) /chopped
Mustard Oil (4 tbsp)

Direction :

First clean the fishes very well and marinate them with salt and turmeric powder.
Heat oil in a pan, then fry the fishes until they become deep brown and crispy. When they done, keep aside.
In the same oil, add nigella seeds and whole green chilli.
When they started to splutter, add grated garlic and stir them immediately.
Then add potato, carrot, radish and turnip pieces into the pan and stir them well.
Cook the vegetables on low to medium heat for few minutes.
Meanwhile, add salt, turmeric powder, cumin powder and red chilli powder, mix with the vegetables very well.
Now cover the pan with a lead and cook for 5-10 minutes.
After that take off the lead, add sliced onion and fry them with rest of the vegetables for 5 minutes on high flame.
Sprinkle some water to prevent the veggies from sticking to the bottom of the pan and again cover he pan with a lead and slow cook the vegetables for 10 minutes. If you feel the need, occasionally sprinkle some water.
When all the veggies are soften and tender, add sugar and the fried fishes and mix with all the ingredients gently.
Lastly, sprinkle some chopped coriander leaves and switch off the flame.