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.
Equipment
- 1 pan to cook.
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.
Instructions
- 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.