Friday, July 02, 2010

Ilish Maacher Matha Diye Pui Shaaker Chorchori

We Bongs pretty much eat every part of the fish, including its head!

IMG_9399 The head of a fish (like Rohu and other fatty big fish) increases your vision and memory. Some heart associations wholeheartedly agree that the Omega-3 fatty acids or fish oil can control and reduce cardiovascular diseases or even diabetes. But you probably know all this already.

IMG_9408But did you know why Pui Shaak or Pohi Saag or Malabar Spinach qualifies as a “non-vegetarian green” in traditional Bengali homes? In olden times, widows had to voluntarily denounce many things immediately after the death of their husbands – including fish and meat. A custom I simply abhor but thankfully it is fading out now. Pui Shaak for whatever reason was also listed for the Bengali widows to give up. I am still looking for a logical (sic!) reason if at all, why?! If you do happen to know the answer, please share it here.

The head of Ilish Maach or Hilsa fish is a celebrated favorite among Bengalis, although unlike its cousin Rohu, its head is not meaty but renowned for its flavor and taste.

IMG_9403 Our trip to the Bangladeshi store in Danforth is mostly marked by the Ilish Maach we get, a Pôdda import. Which invariably is either fried or made into Ilish Maacher Paturi. But today I made a very traditional mish-mash of Pui Shaak and vegetables with the Ilish head (with a couple of small pieces of fish thrown in).

IMG_9428Ingredients for Pui Shaaker Chorchori with Ilish Maach (Pui Greens Medley with Hilsa Head) are:

IMG_9410 IMG_9402 1 head of Hilsa fish, halved and cleaned
400 grams pui green/Malabar Spinach, coarsely chopped and washed thoroughly
1 radish, the size of your arm, skin removed and cut into cubes
250 grams pumpkin, diced
2 medium size potatoes, skin removed and cubed
2 Chinese eggplant (the long thin ones) cut in cubes
Few green chilies broken from the middle
2 teaspoons panch phoron
2 tablespoons yellow mustard seeds ground in a smooth paste (I also throw in a couple of green chilies)
2 teaspoons red chili powder
2 + half teaspoons turmeric powder
Mustard oil
Sugar
Salt

Rub turmeric and a little salt to to the fish head. Heat mustard oil in a wok. Fry the fish in it cooking it for 1-2 minutes on each side. Keep aside. IMG_9413
In the same oil, add the panch phoron and the green chilies. Sauté for a couple of minutes, till the spices get fragrant. IMG_9414
I start by adding the hardy vegetables first into the oil just so that everything cooks evenly.
IMG_9415So the order I follow is potatoes first, followed by pumpkin, radish, and eggplant.
IMG_9416 Keep sautéing the vegetables on medium-high flame.
IMG_9417 IMG_9419
After about five minutes of cooking the vegetables, add the fried fish pieces/head, mustard paste, turmeric powder, red chili powder, a tablespoon of sugar and salt to taste. Mix well till all the vegetables get coated with the spices. I also use my spatula to break the pieces of fish in the vegetables. IMG_9420Now throw in the greens and mix well. At this point, its okay to cover and cook. So that moisture builds in the wok and the greens start wilting.

IMG_9421 IMG_9422
I add a little water, maybe quarter cup to crank up the cooking process of the vegetables.
IMG_9423
Check the seasoning of salt and sugar and balance it accordingly. The vegetables would have cooked by now but not too mushy.
IMG_9427IMG_9424 This chorchori is eaten with plain rice. I served it with fried Ilish maach, its tel and deem, sprinkled with some salt and a big fat green chili. 
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4 comments:

Ushnish Ghosh said...

Simply awesome < pree..just missing the dish for quite some time now

? said...

Love your posts; still evokes that Bengali ethos...

Sanghamitra Bhattacherjee(Mukherjee) said...

Just loved your 'Chorchori' or 'Chhori...:)

Sudeshna said...

I am a total chanchra fan :). You made me remember how much I'm missing Kolkata and more so during monsoon. Still didn't get the chance to have ilish this year :(