Unappealing look, prepared with the parts of the fish mostly people discard, Macher Teler Chorchori is the plain Jane of Bengali Cuisine for sure. Then you know, life is not only about to look and so is food. One of the underrated dishes, you need to savor Macher Teler Chorchori to understand the inner beauty (read the taste). While clicking the bowl full of Macher Teler Chorchori, I was almost irritated given I was not able to click something appealing. Then it came to my mind, I don't need to, the dish even without the vibrant look is capable enough to share the story of taste.
Macher Teler Chorchori!
Macher Tel stands for the combination of fish fat, fish liver, and the intestine. Well, the parts we discard generally aren't it but not the Bengalis though. We not only make Maacher Tel er Chorchori which is basically a mishmash of fish-fat and potatoes and eggplant but some other dishes also. We at times, fry it and serve it with plain rice and make fritters (Macher Tel er Bora) as well.
They say it is good to have Macher tel to limit the triglyceride problem given the combination of fish fat, fish liver, and the intestine is Omega 3 fatty acid-rich. However, I am not a specialist and hence, this needs to be checked.
Coming to the Macher Teler Chorchori I was talking about, this used to be a regular item at my North Calcutta residence. I have never seen my father or uncle purchase the whole fish by discarding the Macher Tel. Boudi (my sister law) used to make meal Macher Teler Chorchori and the first few spoons of rice were meant for the Chorchori only back then.
Probably the way I grew up in a joint family, till date I don't discard the Macher Tel either whenever I purchase whole fish. Throwing the food was never an option then and not even now. I prefer my portion of Maacher Teler Chorchori with plain rice however, Mehebub likes it with Roti.
The recipe of Macher Teler Chorchori calls for around 200g of fish fat, fish liver, and the intestine from any big fish. Here, I have used the parts of Bhetki Maach aka Local Barramundi. Though any fish can be used, however, Bhetki Maach makes the mishmash more flavorful, needless to say. Potato and Eggplant are the veggies I use apart from Onion, ginger, and garlic. In fact, these are the things I have seen my family using while making the fish fat, fish liver, and the Macher Teler Chorchori and I follow the family heirloom recipe while making this.
Here's how I cook Macher Teler Chorchori at Debjanir Rannaghar!Print
Macher Teler Chorchori aka Fish Fat, Fish liver and fish intestine mishmash with Potatoes and Eggplant is a Bengali delicacy.
- Fish Fat, Intestine and fish Liver/ Macher Tel: 200g
- Potato: 3
- Eggplant: 1
- Onion: 3
- Tomato: 2
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 1.5 Tbsp.
- Green Chili: 4-5
- Kashmiri Red Chili Powder: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Salt: to taste
- Mustard Oil: 2 Tbsp.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/04/Making-Macher-Teler-Chorchori.jpg"][/url]
- Wash the Fish portions aka Macher Tel (Fish Fat, Intestine and fish Liver).
- Marinate Macher Tel with ½ Tsp. of Turmeric Powder, ½ Tsp. of Kashmiri Red Chili Powder, and salt.
- Chop Onion roughly and cut tomatoes into small chunks.
- Peel the skin off the potatoes and cut into small cubes.
- Cut Eggplant into small cubes as well.
- Heat the oil in a pan and after sprinkling a little turmeric powder and salt fry Eggplant and keep aside.
- Fry the potatoes as well, till those turn golden brown in color.
- Add chopped onion along with the fish parts in the remaining oil in the pan.
- Start frying in low flame till the onion turns brown.
- The fish parts will emit their own fat and the dish will be cooked in the same.
- Add Ginger and garlic paste along with chopped tomatoes and chopped Gren Chilies and cook on a lower flame for around 5 minutes.
- Now add Turmeric Powder, Kashmiri Red Chili Powder, and salt and mix thoroughly.
- Add fried Potatoes and fried Eggplant.
- Keep the flame on the lower side.
- Cook for around 10 minutes or till the potatoes soften and the leaves oil from the edges.
- The end product must be mussy.
- Serve it hot with Plain rice or Roti.
I don't add any spices apart from Chili, turmeric, and salt. You may, however, add little Garam Masala while making the Macher Teler Chorchori. However, I feel the dish calls for domination by the fishy aroma, not the spices.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Fish
- Cuisine: Bengali
- Serving Size: 75g
- Calories: 200
- Sugar: 7.5g
- Sodium: 528mg
- Fat: 6.7g
- Saturated Fat: 1.3g
- Carbohydrates: 33.1g
- Fiber: 7.5g
- Protein: 4.2g
- Cholesterol: 0mg
Chorchori Recipes from Debjanir Rannaghar apart from Macher Teler Chorchori:
- Chingri diye Pui Metuli Chorchori (also known as Prawn and prawn and mitulir chorchori)
- Chingri Bati Chorchori (also known as Chingri Macher Batichorchori)
- Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
- Lau Shaker Chorchori (also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Sada Aloo Chorchori (also known as Bengali Aloo Chorchori)
- Katoya Data Chorchori (also known as Bengali Style Mix-veg with Drumsticks)
Have you tried the Macher Teler Chorchori Recipe from Debjanir Rannachar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com. On Instagram you can use my hashtag #debjanirrannaghar or you, in addition, you can tag me at @foodofdebjani.
You can follow me on Facebook, and Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar. Furthermore, I would love to receive recipe requests and would try my best to come up with more recipes.