Amudi Fish Chorchori is a traditional dish hailing from the Indian state of West Bengal. Amudi fish is the star ingredient of this dish.
Amadi or Amudini or Amudi fish is one of the small marine fishes that are available all over Bay of Bengal.
The Amudi Macher Chorchori is a dry curry recipe. The tender and succulent Amudi fish pairs perfectly with the aromatic spices.
Key Takeaways:
- The dish features small marine Amudi fish found in the Bay of Bengal.
- It is dry but tastes awesome and looks tender and succulent.
- It tastes delicious and flavorful, spicy and tangy, umami and aromatic.
- You can also try Bengali fish curry, fish kalia, fish paturi, and fish bharta as alternatives.
The Ingredients:
- Amudi Fish – 400gm (head removed and cleaned)
- Ginger Garlic Paste – 2 tablespoons (pasted with 2 green chilis)
- Onion – 1 big size (chopped)
- Tomato – 1 big size (chopped)
- Cumin Powder – 1 tablespoon
- Turmeric Powder – 1 tablespoon
- Kashmiri Chili Powder – half tablespoon
- Red Chili powder – half tablespoon
- Green Chili – 4 pieces
- Coriander Leaves – 1 tablespoon
- Mustard Oil – 3 tablespoons
- Salt – As required
How to Cook Amudi Fish Chorchori (Step by Step Images)?
1. Lighten up clay stove and heat the pan.
2. Marinate the Amudi fish with a pinch of salt and turmeric.
3. Add oil to the hot pan or kadai, and then add the Amudi fish when the oil is hot.
4. Lightly fry Amudi fishes, ensuring both sides are cooked well.
5. Add a little more oil to the same pan and heat it.
6. Add the chopped onions and fry them lightly, then add the chopped tomatoes and half a spoonful of salt.
7. Add the Ginger Garlic Green Chili Paste and fry it for 5 minutes.
8. Add Cumin, Turmeric, Kashmiri Chili & Red Chili powder, and fry it with a little water.
9. When the oil separates from the masala, add half a cup of water. When the water starts boiling, add all the fried Amudi fish pieces.
10. Cover it with a lid and add the slitted green chilis, then let it cook for 10 minutes. Add a pinch of salt and cover it.
11. Finally, add the coriander leaves, cover it with the lid, and let it sit for 5 minutes.
12. Amudi Fish Chorchori is ready. Serve it hot with steamed rice.
Recipe Card:
Amudi Fish Chorchori (Amudi Macher Chorchori)
Ingredients
- 400 grams Amudi Fish (head removed and cleaned)
- 2 tablespoons Ginger Garlic Paste (pasted with 2 green chilis)
- 1 piece Onion (chopped)
- 1 piece Tomato (chopped)
- 1 tablespoon Cumin Powder
- 1 tablespoon Turmeric Powder
- ½ tablespoon Kashmiri Chili Powder
- ½ tablespoon Red Chili powder
- 4 pieces Green Chili
- 1 tablespoon Coriander Leaves
- 3 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Lighten up clay stove and heat the pan.
- Marinate the Amudi fish with a pinch of salt and turmeric.
- Add oil to the hot pan or kadai, and then add the Amudi fish when the oil is hot.
- Lightly fry Amudi fishes, ensuring both sides are cooked well.
- Add a little more oil to the same pan and heat it.
- Add the chopped onions and fry them lightly, then add the chopped tomatoes and half a spoonful of salt.
- Add the Ginger Garlic Green Chili Paste and fry it for 5 minutes.
- Add Cumin, Turmeric, Kashmiri Chili & Red Chili powder, and fry it with a little water.
- When the oil separates from the masala, add half a cup of water. When the water starts boiling, add all the fried Amudi fish pieces.
- Cover it with a lid and add the slitted green chilis, then let it cook for 10 minutes. Add a pinch of salt and cover it.
- Finally, add the coriander leaves, cover it with the lid, and let it sit for 5 minutes.
- Amudi Fish Chorchori is ready. Serve it hot with steamed rice.