CHANCHRA / MALABAR SPINACH WITH HILSA FISH HEAD

Malabar spinach 'chorchori' while mixed up with fish head is called 'Chanchra', a celebrated mish mash among Bengalis, very traditional, popular and monsoon special dish. This fish head is not meaty, but renowned for its flavorful taste.  From this fish head, we get omega-3 fatty acids and fish oil, which can control cardiovascular disorder or even diabeties. We seldom get Malabar spinach here in Indian Stores. I kept hilsa head in refrigerator and waiting for fresh Malabar spinach. As soon as I got, I made this fabulous medley. Enjoy this succulent satisfying tasty mish mash!

INGREDIENTS:
1 lb Malabar Spinach / Red Vine Spinach / Creeping Spinach (Pui saag)
1 Hilsa Fish head, cut in two pieces (may use buffalo Carp, Rohu fish head)
1 Onion (thinly sliced)
2 Potatoes
8 OZ Pumkin
1 long Raddish
1 Chinese Eggplant
3-4 Green Chillies, cut in slits
1 tsp Paanch Phoron
(combination of mustard, cumin, nigella, fenugreek and fennel seeds)
2/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/3 tsp Cumin powder
1/2 tsp Ginger paste
1 tsp Sugar (for flavor only)
1 tbsp Mustard paste
Salt to taste
4 tbsps Mustard oil (or any white oil)

 

METHOD:

Wash and clean the fish head. Marinate fish head with 1/3 tsp turmeric powder and little salt. Set aside for 30 minutes.

Cut and clean Malabar spinach first. Cut leaves and finely chop them. Then cut the tender stalk in 1&1/2" length. Wash them in running water. Drain all the water from it. Set aside. Peel potatoes, pumpkin and radish. Cut potato, pumpkin, eggplant in medium sized cubes. Cut raddish in 1" thin slices. Wash all the vegetables, make those pat dry.

Heat mustard oil in heavy bottomed wok. When it comes to smokey, add fish head in it. Fry till the both sides of fish head turns golden brown. Remove it from the oil. Keep aside.

In the remaining oil, add paanch phoron. Then add onion in it. Fry for 2 minutes, add all vegetables and green chillies in it. Stir for 2 minutes. Cover and cook for another 3 minutes. Now add turmeric powder, red chilli powder, ginger paste, cumin powder in it. Keep stirring for 2-3 minutes, then add Malabar spinach and salt in it. Fold nicely. Cover and cook for 5 minutes.

At this point add fried fish head and mustard paste in it. Break the fish by the tip of spatula and mix with the vegetable nicely. Keep stirring for another 3-4 minutes on medium heat. Add sugar and fold well thoroughly. Remove from heat.

Serve with hot steamed rice. 

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