Chanchra is a very popular delicacy from the Bengali cuisine made with mixed vegetable and fish head. It is a authentic Bengali recipe that can be very lucidly described as a curry made of one or different types of herbs put together along with vegetables (mainly potatoes, pumpkin, brinjal) and fish head.Chanchra is an all time favorite among the Bengalis and those individuals who like having Bengali food. Chanchra is an ineluctable side dish for any feast especially a get together or a marriage feast. Chanchra with warm rice is a delicacy. It is prepared mainly with malabar spinach or pui saag in Bengali, along with potatoes, eggplant and pumpkin to increase the quantity of the prepared item.
Ingredients :
Pui shaag (Malabar Spinach) – 1 kg. The leaves need to be broken from the soft stem and chopped into small pieces.
Cut the stem into 1 length.
Fish Head (Rui/Katla): 1 whole
Pumpkin cubed – 1 cup
Potatoes – 2, peeled and cubed
Eggplant (optional) – 1, cut into cubes
Green chillies – 2-3 slit in the middle
Onion : 1, big (sliced)
Ginger-garlic paste : 11/2 tsp.
Tomato : 1 (medium), chopped
Turmeric Powder - 1 tsp.
Red Chilli Powder - 1 tsp.
Coriander Powder - 1 tsp.
Salt to taste
Sugar : 1 tsp.
Mustard Oil : 1 tbsp.
Method :
Firstly wash and clean the fish thoroughly. Apply turmeric powder and salt to it and keep aside for about 10 minutes.
Heat oil in a kadai and as soon as smoke comes up add the panch phoron and as the crackling sound comes up add the green chillies.
Then add all the vegetables along with the pui shaag goes in. Stir and cover.
Cook for a minutes then add salt and turneric powder, Cover and cook over low flame. The shaag and the vegetables releases water.
Heat oil in another kadai, fry the fish head/ fish and keep aside. In the same oil, fry the masala paste (onion, ginger-garlic paste, tomato), turmeric, red chilli, coriander powder lightly, Add the fried fish head, mix well with masala.
Now fish head masala mix with cooked shaag kadai. Add 1 cup hot water, cover with lid and simmer till most of the water evaporates and the gravy becomes thick.
Ingredients :
Pui shaag (Malabar Spinach) – 1 kg. The leaves need to be broken from the soft stem and chopped into small pieces.
Cut the stem into 1 length.
Fish Head (Rui/Katla): 1 whole
Pumpkin cubed – 1 cup
Potatoes – 2, peeled and cubed
Eggplant (optional) – 1, cut into cubes
Green chillies – 2-3 slit in the middle
Onion : 1, big (sliced)
Ginger-garlic paste : 11/2 tsp.
Tomato : 1 (medium), chopped
Turmeric Powder - 1 tsp.
Red Chilli Powder - 1 tsp.
Coriander Powder - 1 tsp.
Salt to taste
Sugar : 1 tsp.
Mustard Oil : 1 tbsp.
Method :
Firstly wash and clean the fish thoroughly. Apply turmeric powder and salt to it and keep aside for about 10 minutes.
Heat oil in a kadai and as soon as smoke comes up add the panch phoron and as the crackling sound comes up add the green chillies.
Then add all the vegetables along with the pui shaag goes in. Stir and cover.
Cook for a minutes then add salt and turneric powder, Cover and cook over low flame. The shaag and the vegetables releases water.
Heat oil in another kadai, fry the fish head/ fish and keep aside. In the same oil, fry the masala paste (onion, ginger-garlic paste, tomato), turmeric, red chilli, coriander powder lightly, Add the fried fish head, mix well with masala.
Now fish head masala mix with cooked shaag kadai. Add 1 cup hot water, cover with lid and simmer till most of the water evaporates and the gravy becomes thick.
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