Bhangachora Shukto aka Bhangachora Torkari

%Bhangachora Shukto Recipe Debjanir Rannaghar

Bhangachora Shukto aka Bhangachora Torkari

Bhangachora Shukto, also known as Bhangachora Torkari, is a delightful Bengali dish that brings together an array of fresh vegetables and seafood and fish-head, without the use of onion or garlic. This unique mishmash features a variety of veggies, along with the flavorful addition of fish heads, prawns, and small fish (if desired).

5 from 2 votes

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Course: Side Dish

Cuisine: Bengali

Keyword: Bhangachora Shukto recipe, Debjanir Rannaghar

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 212kcal

Author: Debjani Chatterjee Alam

Cost: Rs 200

Ingredients

Fish/ Seafood

1 Fish-head
100 g Small Prawns de-veined and cleaned
100 g Mourola Mach/ Small Freshwater fish cleaned (optional)

Vegetables

2 Potato
1 Eggplant
1 Ridge Gourd/ Jhinge
150 g Pumpkin
1 Plantain optional
2 Green Chili optioal

Spices and others

1 tablespoon Ginger paste
1 tablespoon Ghee
3 tablespoon Mustard Oil
1 teaspoon Turmeric Powder
1 teaspoon Panchphoron Powder optional
1 tablespoon Sugar
1.5 teaspoon Salt or to taste

Tempering:

1 teaspoon Randhuni/ Celery Seed
½ teaspoon Methi Seed/ Fenugreek Seed
2 Bay Leaf

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Instructions

Wash fish-head, prawns, and also the small fish.
Marinate those with half of the Turmeric powder and salt.
Cut the veggies into Strips/ cubes. I have cut only the pumpkin into cubes.
Now, heat the 2 tablespoon oil and start frying the fish head at a low temperature.
Fry the fish head on both sides.
Now add small fish and fry those also, along with the head.
Using a ladle broke the fish's head.
Lastly, add prawns to the pan and shallow fry for a minute.
Transfer the content from the pan to a bowl.
Now heat 1 tablespoon oil in the same pan and temper the oil with Randhuni, Fenugreek Seed, and Bay leaf.
Add Ginger paste along with a tablespoon of water and cook on a low flame.
Now add all the vegetables, followed by a little turmeric powder, salt, sugar, and Panchphoron powder also.
Mix using a ladle and cover the pan with a lid, and cook on low flame for 3-4 minutes.
Add 2-3 cups of water to cover the veggies, and cover the pan with the lid again.
Cook on low flame until all the veggies are well-cooked and absorb ⅔ water content.
Using a spatula or ladle, mash the veggies a bit.
Now add fried fish head, small fish, and prawns, and mix.
Add chopped green chilis (optional).
Cook until the content is semi-thick.
Add Ghee and, after mixing properly, switch the flame off.
Serve it hot with steamed rice to start the meal.

Notes

Panchphoron Powder, aka Bengali five-spice powder, is optional.
You may skip plantain as well.
Mourola mach is optional, but gives an amazing flavor to the dish. If available, I advise using it to use.
I have used the head of a big-sized Katla Fish. You may use the head of any big freshwater fish.
Green Chili is optional as well.

Nutrition