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).
Servings 5 People
Calories 212kcal
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
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
Serving: 100g | Calories: 212kcal | Carbohydrates: 35.5g | Protein: 10.7g | Fat: 4.2g | Saturated Fat: 2.3g | Cholesterol: 14mg | Sodium: 739mg | Fiber: 5.1g | Sugar: 11.2g
