Bhetki Macher Kata Chorchori
This comforting Bengali stir-fry combines crispy fried Bhetki fish bones with a medley of tender, spiced vegetables.
👩🍳 Process
Heat mustard oil in a heavy-bottomed pan or kadai. ▶ 1:52 medium-high
Add the marinated Bhetki fish bones to the hot oil and fry them well on medium-high heat until golden brown and crispy, then remove from the pan and set aside. ▶ 2:00 5 min · medium-high
Add more mustard oil to the pan if needed, then add cardamom, cinnamon, cloves, cumin seeds, and dry red chili for tempering. Fry for a few seconds until fragrant. ▶ 2:30 medium
Add the sliced onion to the tempering and sauté until lightly golden and translucent. ▶ 3:24
Add the ginger and garlic pastes, and sauté well until the raw smell disappears. ▶ 3:42
Add the chopped tomato and sauté until soft and mushy. ▶ 3:55
Add the potato cubes and sauté them with the onion and tomato mixture for about 1-2 minutes. ▶ 4:06
Sprinkle in salt and turmeric powder, and sauté the potatoes for another 2-3 minutes to allow them to develop some color and soften. ▶ 5:03 2 min
Add the rest of the vegetables (sliced carrot, pumpkin, flat beans, eggplant, and green peas) and mix thoroughly with the tempered aromatics. ▶ 5:22
Add cumin powder, coriander powder, chili powder, and more turmeric powder. Mix and cook (koshano) well on medium heat to coat the vegetables in spices. ▶ 5:50
Toss in the green chilies, add the fried fish bones back to the pan, and pour in water just enough to submerge the ingredients. ▶ 7:18
Cover the pan and cook on medium-low heat for about 7 to 8 minutes until all vegetables and potatoes are completely cooked and tender. ▶ 8:25 8 min · medium-low
Uncover, verify the potatoes are cooked, and gently mix. Sprinkle garam masala powder over the curry. ▶ 8:32
Turn off the heat, cover the pan, and let the dish rest (standing time) for 5 to 10 minutes before serving. ▶ 9:01 10 min
💡 More tips
- Marinate the Bhetki fish bones with some lemon juice, salt, and turmeric powder to eliminate any fishy odor.
