‘Batichachchori’ is a preparation in which mainly potato and onion cooked together in ‘dam’ with generous amount of mustard oil and green chilli. The dish itself goes very well with steamed rice. However, we fish lovers often use various fishes and prawns as well in this distinct method of preparation to satisfy our taste buds. Earlier I already shared with you the same recipe with prawns, Chingrir Batichachchori (‘Dam’ cooked Prawn with Potato & Onion). Today Rohu fish replaces prawns and makes a lovely combination for my lunch.
Ingredients to serve 4 :
- Rahu fish – 4 pieces (pieces taken from belly side of the fish, called ‘peti‘ in Bengali)
- Potato (large size) – 1
- Onion – 2 (medium)
- Slit green chilli – 2-3
- Turmeric powder – ½ teaspoon
- Salt to taste
- Mustard oil – 4-5 tbspoon
Remove the scales and wash the fish thoroughly.
Cut the potato into thin slices.
Also cut the onions into fine slices.
Now in an aluminum bowl (or, non-stick pan) mix together all the ingredients.
Add 2-3 tbspoon of water to the mixture.
Cover the bowl with a lid and put it over low flame.
Cook until potato and the fish get cooked and oil comes out from the mixture.
Serve with steamed rice.