Bhangachora Shukto is a traditional Bengali stew that combines an array of seasonal vegetables with the rich flavour of fried fish head & shelled shrimps. Slow-cooked in aromatic mustard oil with panch phoron, the vegetables, shelled shrimps, and fish head meld into a comforting, semi-thick broth. Lightly sweetened and seasoned, this unique stew is served with steamed rice for a satisfying meal. While it takes some time to prepare, the cooking process is straightforward, making it a great weekend dish to share with family.
Sunrise tip: Add firmer vegetables like plantain and pumpkin first, followed by softer ones like ridge gourd and brinjal. This ensures all veggies are perfectly cooked and retain their texture.
Time: 10 minutes
Cut the fish head into 4-5 pieces and add them to a large bowl for marination.
Add salt and Sunrise Turmeric powder. Now, mix it well to coat each and every corner of the fish pieces. Keep it aside for some minutes.
Time: 10 minutes
Take the shelled shrimps in a bowl, add salt and Sunrise Turmeric powder. Mix it well and keep it aside for some minutes.
Time: 15 minutes
Heat Sunrise Mustard oil in a pan. Add panch phoron to the oil. Gently slide the marinated fish head pieces into the oil.
Fry the fish head until it's lightly browned and crisp on both sides. Then, add the marinated shelled shrimps to the same pan.
Mix properly & fry them well.
Time: 10 minutes
Add ginger paste to the fried fish pieces and shelled shrimps and stir well.
Add chopped green chillies, diced vegetables and salt to taste.
Time: 10 minutes
Sprinkle in Sunrise Turmeric powder, Sunrise Shukto Masala, water (as required) and cook by covering the pan for 5-10 minutes.
Time: 5 minutes
Uncover the pan and stir in some sugar until it dissolves. Continue cooking until the stew reaches a semi-thick consistency.
Time: 3 minutes
Stir in the ghee and Sunrise Shahi Garam Masala. Remove from the heat.
Let the Bhangachora Shukto rest for a few minutes before serving hot with steamed rice.
Side Dish: Steamed rice