Amudi Fish Chorchori Recipe | Amudi Macher Chorchori

5 from 1 vote
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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.

Amudi Fish Chorchori

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 Chorchori 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.

Lightening up clay stove and heating the pan

2. Marinate the Amudi fish with a pinch of salt and turmeric.

Marinating 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.

Adding Amudi fish in oil

4. Lightly fry Amudi fishes, ensuring both sides are cooked well.

Lightly frying Amudi fishes

5. Add a little more oil to the same pan and heat it.

Adding a little more oil to the same pan

6. Add the chopped onions and fry them lightly, then add the chopped tomatoes and half a spoonful of salt.

Adding chopped onions, chopped tomatoes and half a spoonful of salt

7. Add the Ginger Garlic Green Chili Paste and fry it for 5 minutes.

Adding the Ginger Garlic Green Chili Paste

8. Add Cumin, Turmeric, Kashmiri Chili & Red Chili powder, and fry it with a little water.

Adding Cumin, Turmeric, Kashmiri Chili & Red Chili powder

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.

Adding 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.

Adding the slitted green chilis, and a pinch of salt

11. Finally, add the coriander leaves, cover it with the lid, and let it sit for 5 minutes.

Adding coriander leaves

12. Amudi Fish Chorchori is ready. Serve it hot with steamed rice.

Amudi Fish Chorchori is ready

Recipe Card:

Amudi Fish Chorchori

Amudi Fish Chorchori (Amudi Macher Chorchori)

By Mita Mondal
Amudi Fish Chorchori is a traditional Bengali dish that originates from the Indian state of West Bengal. It is a flavorful and spicy dry curry preparation.
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Marination time 10 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4

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.

Video

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Notes

Choose fresh and high-quality Amudi fish. This will enhance the taste, texture, flavor, and tenderness.
Season or marinate the fish before cooking. This also adds to the aroma and taste of the dish.
I add the fish only when the gravy is ready.
Be careful while stirring to avoid breaking the fish.
Taste while cooking and adjust the spice level according to your tolerance.
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