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Kachki Maacher Chorchori

Kachki Maacher Chorchori

Kachki Maacher Chorchori. Wafer-thin batons of potatoes. A generous overload of onions. A handful of wicked green chillies. A glug of mustard oil. A profusion of coriander leaves. And loads of love !!!
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Bengali


  • 300 g kachki Maach or Ganges river sprats cleaned, washed and drained
  • 1 big potato cut into sticks ( as shown in the picture)
  • 2 big onions finely sliced
  • 2 cloves garlics smashed
  • 1 tsp ginger grated
  • 1 tomato finely chopped
  • 5-6 green chillies finely chopped
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/4 cup mustard oil
  • 1/4 cup coriander leaves chopped
  • salt to taste


  • Take the finely sliced onions, tomato and green chillies in a bowl.
  • Add a little salt and a pinch each of turmeric powder and red chilli powder. Add the grated ginger and 3 tbsp oil. Using your hand, mix well, softly mashing the onions, tomato and chillies as you mix.
  • Transfer to a pan, add the potato sticks and cook for 10-12 minutes over a low flame.
  • Now add the fish, give it a gentle mix. Be delicate, you do not want to break the fish.
  • Cover and cook for 2-3 minutes over low flame. Give it a gentle stir.
  • Add 1/4 cup warm water, let it cook for another 5-7 minutes.
  • Adjust seasonings. Finish off with a drizzle of mustard oil and a handful of chopped coriander leaves.