Boyal Thorer Chechki is a traditional dry Bengali fish and vegetable dish that combines deboned boyal fish with banana stem (thor). The two main components - fish and banana stem - are first cooked separately, then stir-fried together with a bold mix of spices like kala jeera, turmeric, coriander, cumin and red chilli powders. Mustard oil lends its characteristic pungency, while ginger and green chilli pastes add heat. This protein and fibre-rich dish makes a wholesome lunch or dinner when served with dal and steamed rice.
Sunrise tip: When cleaning the banana stem, rub your hands with a little mustard oil first - this prevents them from getting sticky with the sap.
Time: 15 minutes
Carefully debone the boyal fish, removing all bones with tweezers. Cut the fish into medium pieces. In a pot, bring 500 mL water to a boil. Add 1 tsp salt. Slide in the fish pieces and boil for 6-8 minutes until just cooked through. Drain and set the boiled fish aside.
Time: 10 minutes
Peel the tough outer layers of the banana stem until you reach the tender core. Chop into small shreds. Bring 500 mL water to a boil in a pot. Stir in 1 tsp Sunrise Haldi Powder and a pinch of salt. Add the chopped banana stem and boil for 8-10 minutes until fork-tender. Drain well and set aside.
Time: 5 minutes
Heat 2 tbsp mustard oil in a kadai or wok. When hot, add 1 tsp Sunrise Kala Jeera. As soon as it sizzles, toss in 2 torn bay leaves and 3 dried red chillies. Stir for a few seconds.
Tip in the boiled fish pieces. Fry for 2-3 minutes, breaking the fish into smaller bits with your spatula as you stir. Sprinkle in 1/2 tsp Sunrise Haldi Powder, 1/2 tsp salt, 1/2 tsp sugar, 1 tbsp green chilli paste, and 1 tbsp ginger paste. Mix well to coat the fish.
Stir in 1 tsp Sunrise Lal Mirch powder. Continue frying for 1-2 minutes until the fish is lightly browned and resembles a dry, flaky bhurji. Scrape the fish onto a plate and set aside.
Time: 5 minutes
In the same kadai or wok, heat the remaining 2 tbsp mustard oil. Add the remaining 1 tsp Sunrise Kala Jeera, 2 torn bay leaves, and 1 dried red chilli. Stir briefly. Add the boiled banana stem and toss well. Sprinkle in the remaining 1/2 tsp Sunrise Haldi Powder, 1 tsp Sunrise Dhania Powder, 1 tsp Sunrise Jeera Powder, and 1 tsp Sunrise Lal Mirch Powder. Mix thoroughly.
Season with the remaining 1/2 tsp salt, 1/2 tsp sugar, and 1 tbsp green chilli paste. Stir-fry for 2-3 minutes on high heat until the banana stem is dry and well-coated with spices.
Time: 5 minutes
Reduce the heat to low. Add the fried boyal fish to the kadai with the spiced banana stem. Gently fold everything together, letting the fish and vegetable combine. Stir-fry for 1-2 more minutes to meld the flavours. Turn off the heat.
Side Dish: Steamed rice, dal
Accompaniment: Sliced onions, green chillies and lime wedges