Kata-chorchori

 

Even though I have always advocated for an united India, but the obsession of the rest of the country for turning vegetarian during the nine days of Navaratri, failed to strike a cord with me ever. The advent of Internet into our life eons ago have taught each and every fellow it is the same time, as Kolkata decks up to welcome Uma back home. Pardon, my poetic verse let's keep it simple: its time for Durga Puja. To the uninitiated, the Goddesses has blessed our house with her divine presence since last year.

As is the case with all festivals, what appeals to an individual might not to be the same angle as how I perceive mine to be.  During the celebration at home, I have a feeling my father enjoys Ashtami, the eight day,  the most, the day when people throng our premises for Bhog. To me, it is the rituals associated with the pujo has a huge appeal. The decor, is also getting a lot of thought process this year. But what binds all of us together & imparts the celebratory feel to those glorious days is "Food". 

The nose to tail concept of eating have achieved a celebratory decorative status today, but this has been en-vogue from time immemorial. I vouch for the truth of this statement, as my family has always followed that. This simple and most constructive thought, passed down across generations has been installed in me and likes of myself from the time we were toddlers. This dish in-fact is a celebration of the same concept. Let's hit the recipe first before I reveal, the beginning of my love story with this edible gold. Here it is:

500gm fish head+ bone + fish oil, cut up into chunks ( essentially the head, and bony structure left behind after the Bhekti has been filleted ). Massage them with 1tsp turmeric powder + 1/2tsp salt and keep aside.

Chop 250gm baby aubergine into rough chunks. Peel 2 medium size potatoes, and cube them, keep aside. Slice, 2.5 onions, into medium thickness. Pound ginger & garlic together, we need 1tbsp of g+g paste. Wash & de-stem 6-7 green chillies ( depending on heat of your choice), slit from top leaving a cm intact from bottom. 

Spice paste: 1/2tsp kashmiri red chilli powder + 3/4th turmeric  powder+ 3/4tsp red chilli powder+ 3/4tsp coriander powder + 1tsp cumin powder. Mix with 3tbsp water and keep aside.

Heat an Iron kadhai on medium high heat and pour about  4tbsp oil. Once smoky, reduce the flame and fry the marinated fish fish head and bones in batches. We need them to have a slight coating of brownish goodness on both sides. Take them out in a bowl and keep aside. 

In the same oil, fry the cubes potatoes as well, in batches. The edges are to turn brownish slightly, take them out and keep them aside

Add in 1- 2tbsp oil in the pan, to cook the entire dish as the fish imparts its own oil and flavour to it. Throw in dry red chilli, 3nos, broken + 2 bay leaf, torn to the pan. Be careful not to burn them.

In goes the onions & a pinch of salt. Give a good mix, reduce the flame, cover the pan and cook for 7-8mins, by which the onions turn translucent and mellows down to a slight mush. 

Take the pestle and break down the fried fish head and bones, into rough chunks.  TAKE THIS STEP SERIOUSLY. 

Time to add g+g paste to the pan give a good mix. The aroma of this kissing the oil, is sure to hit you.

Now, its time for the spice paste to hit the aromatics in the pan. Pour, stir & wait for the oil to rise on the surface or appear on the sides of the pan, as a mark of it being cooked. Add in the cubed aubergines, give a good stir. Followed by the broken bits of fish bones & head. Time for fried cubed potatoes + slit green chillies & give a good mix.

Do not forget to add the oil accumulated at the base of the bowls of fish & potato respectively, to the pan.

All the contents of the pan, might need a close observation for it to mingle properly. Stir them now and then, till traces of oil appear on the sides of the pan. Pour in about 3/4th cup of water, reduce flame to medium low, clamp on the lid and allow to cook for 15mins. That's what I do!!

In a small bowl mix about 1+1/4thtsp mustard powder with 2tbsp water and keep ready.

As the 15mins comes to an close end, lift the cover and you are bound see the contents bubbling, with oil floating on the sides. Increase the flame now for water to evaporate. Mix lightly once again, adjust salt at this point. In many houses, a pinch of sugar to balance out the entire thing is added, I follow that too.

Add in the mustard mix, lightly mix everything. Cook for 2mins more on high flame, and done.

Ladle it out in a bowl of choice and drizzle some pungent mustard oil on top.

To be consumed only, only &only with bowl of steamed rice.

Now that I have shared the recipe and all technical points let me reveal the love-story part. Even though I have heard of this dish for eons, but never had a chance to taste, forget cooking it at home. However, lunch at a overpriced, now almost heritage pice hotel in south kolkata, coaxed me to try this out in my kitchen. My friend., Tathagata came to my rescue and shared his family recipe. The rest was simple. I just had to stick to it, that's it.

Now this has been made umpteen number of times, from my first attempt and is loved by family and guests alike. Have this for Nabami lunch along with other mouthwatering dishes, if you wish to.

Chow till we meet again.