Achari tuna chutney.

This Achari tuna chorchori recipe, a Bengali twist on your regular canned tuna.

It is a quick and flavorful Bengali stir-fry, combining tender tuna with tangy pickling spices and fresh vegetables. Perfect for busy days, this dish offers a delicious blend of spice and simplicity.

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Prep Time 15

Cook Time 20

Servings: 2 serves

Course: dinner, lunch, main dish, meal prep

Cuisine: bangladeshi, Bengali

Ingredients Equipment Method Notes

Ingredients

300 grams canned tuna
1 tbsp pachfoton
1 tbsp chili paste
2 tsp chili powder
1/2 tsp turmaric powder
1/2 tsp cumin powder
2 cup sliced onion
1 tomato chopped
2 tsp lemon juice
1/2 cup chopped coriander
2-4 lime leaves highly recommended
1/2 cup mustard oil
1 tbsp ginger garlic paste
5-6 cloves garlic sliced
1 tbsp fried onion optional
1 tsp any achar. I used naga achar.
1 tsp salt or to taste.

Equipment

1 pan to cook.

Method

In a pan add some mustard oil, onion and garlic. fry until golden brown.
Add pachforon now. we added it later to avoid it burning and tasting bitter.
Add tomatoes, chili paste, cook for a few minutes.
Add some water, turmeric, chili powder and cook again for a few minutes until water drys out.
Add canned tuna, salt, lime leaves, lemon juice, and mix very well.
Cook this on medium high heat for 5-6 minutes making sure to stir often
Lastly sprinkle some cumin powder, chopped coriander and give it a final stir.
serve with rice or roti and enjoy 😊

Notes

Note:

The key to this tasty dish is the koshano moshla/spice mixture. so make sure to cook it well, so there’s no raw spice smell.
After you add the fish and aromatic fry it in high heat for a few minutes to get a nice char around the sides.
fresh coriander is a must.