Based on the traditional Bengali dish known as ‘chorchori’ (medley) this is variation which I learnt to cook from my father, a master of culinary creativity. An easy to cook recipe bursting with flavour and goodness.
Prep Time: 10 mins
Cooking Time: 30 mins
- 3 tbsp oil
- 1 tin mackerel fillets in brine, drained
- 1 small onion, sliced
- ½ tbsp garlic paste, or 1 fresh clove garlic, minced
- 1 tbsp ginger paste or 1” piece fresh ginger, grated
- 1 bay leaf
- 6-7 blocks of frozen spinach
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp chilli powder
- ½ tsp ground cumin
- 1 tsp salt or to taste
- 1 green chilli, chopped (optional)
- handful of fried fenugreek leaves (optional)
1. Heat the oil and add the bay leaf.
3. Add the garlic and ginger and stir for 1-2 mins.
4. Add the dry spices and sauté for 2 mins with 2 tbsp water.
5. Add the mackerel and stir well to cover with spices, using a wooden spoon to break up the fillets.
6. Add the spinach and green chilli (if using), stir a little and cover; leave to cook on low heat for 10-15 minutes.
7. Stir the spinach well to blend in with the fish mixture. Cover and cook again, if necessary, until the spinach is cooked through.
8. Remove the lid and turn up heat to evaporate any excess liquid.
9. Continue stirring and remove from heat when the dish is completely dry and begins to come away from the sides of the pan as you stir.
10. Stir in the dried fenugreek leaves, if using, and remove from heat.
As published in the Wimbledon Guardian, 12 December 2013