Bengali Style Chuno Macher Chorchori / Bengali Style Small Fish Curry With Vegatables

Preparation Time - 30 Minutes 
Cooking Time - 30 minutes 
Serve - 3 

Ingredients :

1. Small Fish - 300 gm ( I have used in this recipe small prawns , small Puti fish and small Mourola Fish )
2. Eggplant / begun - 1
3. Pointed gourd - 4
4. Ridge gourd - 1
5. Potato - 1
6. Ripe tomato - 1 ( Cut into finely chopped )
7. Bay leaf -2
8. Whole cumin seeds - 1/2 tea spoon
9. Cumin powder - 1 table spoon
10. Onion - 3
11. Garlic paste - 3 table spoon
12. Ginger paste - 1 table spoon
13.Coriander powder - 1 table spoon
14. Kashmiri dry red chili powder - 1 table spoon
15. Dry red chili powder - 1 table spoon
16. Salt to taste
17. Turmeric powder as required
18 . Oil As required
19. Water as required
20. Finely chopped fresh coriander leaves - 2 table spoon 

Methods :

1.  Wash and clean the eggplant . Now cut and remove on the top of eggplant . Cut few portion of eggplant  . Cut into thin slices of  eggplant .

2. Wash and clean the pointed gourd . Cut and remove few  end of  portion of pointed gourd . Cut into thin slices .

3. Wash and rinse the potatoes . Peeled  the potatoes of skin .   Cut into thin slices .

4. Peeled  the onion of skin . Cut into very thin slices .

5. Wash and clean the pointed gourd . Peeled  the pointed gourd of few portion . Cut into thin slices .

6. Wash and clean the ridge gourd . Peeled   of few part  of skin of ridge gourd . Cut into thin  slices .

7. Wash and clean the fish by water . Marination  fish with turmeric powder and sprinkle salt all over the fish . Rub the fish and marination for about 30 minutes . Cover and keep a side .

8. Heat oil in a wok . Once oil is hot . Now  add fish and fry till golden color  and  crispy on  both sides  . Take out the fish from hot oil . Keep a side .

9. Now add  bay leaf and a pinch of whole cumin seeds . Fry till spices are crackle and splutter   and roast well  .

10. Now add  thin onion pieces and fry until onions are golden brown .

11. Next add  vegetables  one after one , finely chopped ripe tomatoes  and sprinkle salt all over the vegetables .  Saute till vegetables are soft and tender on low flame . Cover the wok  and cook for 10 minutes .

12. After 10 minutes , vegetables are done . Vegetables  are half cook  and  soft .  Now add turmeric powder all over the vegetables and mix well . Saute till raw smell goes off  from turmeric powder .

13. Now also add 3 table spoon of garlic paste and 1 table spoon of ginger paste and mix well . Saute till few minutes  on high flame . 

14. Next add 1 table spoon of coriander powder , 2 table spoon of finely chopped fresh  coriander leaves ,  1 table spoon of kashmiri dry red chili powder , 1 table spoon of dry red chili powder , 1 table spoon of cumin powder and sprinkle few drops of water  all  over the fish and mix well . Saute till oil starts to separates from the sides of the wok . Once oil and  spices are separates completely .

15. Next also add fried small fish and pour 2 cups of water .Mix well . Cook for 10 minutes  on medium flame . Cover and close the lid .

16. After 10 minutes , meanwhile open the cover of wok  . Gravy is thicken and maximum water is evaporated from fish curry . Vegetables  are soft  and tender .

17. Now switch off the flame .

18. Pour the curry in a serving bowl .

19. Serve hot with rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .