Machha Chhecheda is a new item for Many. It is prepared from the head of the Rohu, Bhakura (Katla), Hilsa or any other Big size fish. The item is mainly for hard core non-vegetarian as occasional nonveg taking people usually avoid fish head or are afraid of fish bones.
The preparation is quite simple and requires few ingredients which are easily available.
Ingredients
- Fish Head - medium size any of Rohu, Katla or Hilsa
- Potato - 1 piece medium size
- Brinjal - 1 small size (about 100 gm)
- Pumpkin - About 100 gram
- Pui sag - 100 gm (including leaves and stem)
- Johny (jhinga) - 100 gram
- Mustard oil - 50 ml
- Onion - 1 piece
- Garlic - 9 petals
- Ginger - 1 inch
- Red Chilly - 2 pieces
- Turmeric powder - half tsp
- Chilly Powder - half tsp
- Coriander leaves
- salt
- sugar - half tea spoon
Excluding Potato and Brinjal you can ignore other vegetables.
Process
First clean the fish head properly and shallow fry using turmeric powder and salt.
Make a paste from garlic, ginger and red chilly and keep ready for later use. Cut the vegetables to small sizes (1.5 inch) and keep ready.
Take a pan on the stove and add oil. Add sugar when the oil is hot. The sugar gradually turns little red. Next add chopped onion to it. As the onion turns reddish then add the above prepared paste. Saute for one minute or so then add turmeric poder, chilly powder and salt to it. Saute the mixture for 2 or 3 minutes. Then add the fried fish head to the mixture. Saute for 2 minutes and add the vegetables to it. Again saute for about 3 minutes as it properly cooks (If the fish head does not break itself to pieces then smash it to smaller pieces). Then add about 2 cups of water. Cover the pan by lid and let it boil. After about 10 minutes take it out and add coriander leaves to it. (Although I have not mentioned above you can sprinkle powder of cinnamon, cardamom and clove to it) Serve hot with rice.
Post a Comment