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Chhyachra, also known as Pui Chorchori, is a popular Bengali fish dish that combines a variety of ingredients including fish head. The dish is one of several Panch Mishali Tarkari in Bengali, which implies a mixture of five items. Panch Mishali is made from sweet potatoes, potatoes, brinjals, pumpkins, and spinach in Chhyachra. The meal is often cooked using fresh fish heads, and the overall texture and flavour are slimy and grassy.
Hilsa and Rohu or Carpo fish are used in the preparation of Chhyachra. It's useful to understand the nutritional components of various cultivars. Begin with the Rohu or Carpo fish, which is native to North India and Assam. Rohu is high in protein, omega-3 fatty acids, and vitamins A, B, and C. Hilsa, the second, is not only famous in India, but it is also the national fish of Bangladesh and is enjoyed across South Asia. It is a very fatty fish with a lot of protein, iron, and vitamins. The unfortunate thing is that Hilsa is on the verge of extinction owing to overfishing, thus it should be consumed in a sustainable manner.
Ingredient:
300 gm machh’er matha (katla, rohu or hilsa fish head)
60 gm mustard oil
120 g onions
2 pcs dried red chillies
2 pcs bay leaves
½ tsp panch phoron
750 gm pui shaak (Malabar spinach)
2 g salt
150 g potatoes
75 gm kathal’er beej (ripe jackfruit seeds, sun-dried)
240 gm mishti alu (sweet potatoes)
400 gm kumro (pumpkin)
220 gm brinjal
18 gm salt
5 gm turmeric
4 gm cumin powder
¼ tsp red chilli powder
6 gm green chillies
25 gm sugar
8 gm ghee
Method:
Marinate the fish head in a few pieces with salt and turmeric after cutting.
Remove the leaves off the stem and soak them in a big dish of water. These leaves have a lot of dirt on them. As a result, they must be carefully cleansed to eliminate grittiness in the final dish.
Prepare the remaining veggies by slicing them into consistent size pieces for even cooking.
In a korai (a large kadhai), steam the pui leaves until they are wilted. Place aside.
Set aside the fish head after browning it in enough mustard oil.
In the same oil, saute the chopped onions till they become brownish in colour. Place aside.
Add extra oil to the pan and season with dried red chilies, bay leaves, and panch phoron (this is usually the mix of five different spices)
Fry the potatoes for 4 minutes, or until golden.
Chhyachra, a fiery medley of five common vegetables, including pumpkins, jackfruit seeds, and sweet potatoes, to offer different nutrients and distinct flavour in this substantial platter. The panch phoron used in Chhyachra contains five spices: fennel, fenugreek, nigella, and mustard seeds, as well as radhuni, a traditional Bengali spice. Cumin seeds can be used in place of radhuni. The jackfruit seeds are an intriguing ingredient that gives Chhyachra a nutty and sweet flavour.
