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Chhachra

Aug-19-2018
Soma Mukherjee
20 minutes
Prep Time
35 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chhachra RECIPE

Chachra is a delicious spicy mixed vegetable curry cooked with fish head and bones ( without fish head chachra or niramish chachra is also there) . A variety of vegetables including leafy vegetables are used in it. And Fishes like Rohu katla or Betki are use for it. I always prefer Big katla fish head for this kind of preparations.

Recipe Tags

  • Non-veg
  • Easy
  • West Bengal
  • Side Dishes

Ingredients Serving: 4

  1. Big size Katla fish head 1 (1 kg 900 g fish weight)
  2. Salt termaric powder as required
  3. Sugar 2 -3 teaspoon
  4. Red cilli powder 1/2 teaspoon,
  5. Green cilli 2-3
  6. Malabar spinach or pui shaak 1/2 brunch
  7. Brinjal 100 g
  8. Pumpkin 100 g
  9. Potatoes 2 Medium size
  10. Broad beans 7-8
  11. Parwal 3
  12. Cauliflower 50g (optional)
  13. Cabbage 100 g
  14. Beans 50 g
  15. Radish 1 small size
  16. Rich gourd 100 g
  17. Onion sliced 1 medium size
  18. Chopped tomato 1 small to medium size
  19. Cumin and coriander paste 2 teaspoon
  20. Ginger paste 2 teaspoon
  21. Garlic paste 1 teaspoon
  22. A whole red cilli
  23. 5 spices (Cumin- nigella seeds- fenugreek seeds +sauf +Mustard seeds mix)1 teaspoon
  24. Roasted 5 spices powder 1 teaspoon
  25. Mustard oil about 5-6 table spoon

Instructions

  1. Clean and rince fish head rub salt and termaric powder
  2. Deep fry both sides in hot oil on low medium flame with cover. Remove from oil and keep aside. Break it and make small pieces use a spatula or laddle.
  3. Clean properly the pui shaak and other vegetables and cut.
  4. In the same oil add little more if needed heat it and add 5 spices and red cilli and fry until fragrance appears.
  5. Add onion slices and fry until raw ness disappeares add chopped tomato add all vegetables and fry. Stir frequently.
  6. Add all mashala paste and mix
  7. Add salt sugar termaric powder cilli powder and green cilli slits.
  8. Mix well. Add broken fish head pieces and mix well. Keep stirring
  9. Cover it. Let it cook for about 10 minutes on low flame. Don't add water it will cook with the water released by vegetables.
  10. Remove the cover check if vegetables cooked properly add little more oil and stir again for few minutes.
  11. Sprinkle 5 spices powder give a light stir and cover again.
  12. Switch off the flame and leave it for about another 10 minutes.
  13. Serve as a side dish of w Steamed rice and moong dal

Reviews (8)  

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Richard Barnes
Dec-03-2021
Richard Barnes   Dec-03-2021

Hi, Thanks for sharing this amazing post with us. best dissertation

Keeley Hauck
Sep-13-2021
Keeley Hauck   Sep-13-2021

I thought it was going to be a difficult dish to make when I first saw it, but after reading the recipe, I feel a lot more confident about making it. I would love to get assignment help melbourne online for help in essay. All the things you mentioned can make this dish even better.

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