Bombil Chinchoni Without Coconut And Oil


What differentiates East Indian food from other Indian cuisines, is its use of masala. The Bottle Masala, which forms the basis of most East Indian preparations, is made up of 36 ingredients, which are hand-pounded to give the food a unique taste. This Chinchoni is mostly made in Mother's house and is a traditional recipe, sometimes with coconut or without,  with a single type or fish or mix of different fish. 

This is without coconut and oil. In this recipe the 'chinch' or the sourness comes from tamarind.  This is tangy and lightly spicy curry.  This can be had with steamed rice or bhakri.

Ingredients

8 Bombils -  or any fish
500 ml water
1 Teaspoon Salt
2 Teaspoons Tamarind paste

For the Masala

5 - 6 Dried Red Kashmiri chillies
4  Garlic flakes - roughly chopped
Teaspoon Cumin seeds
1/2 Teaspoon Turmeric powder
2 Teaspoons Rice - washed

Method

Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-4 tablespoons of water,or as required.

Wash fish and set aside to drain.



In a pan or mud vessel (which we East Indians call it a treezal), add the ground masala, tamrind paste, water and over low flame, let this boil for 10 to 15 minutes.   Adjust the consistency of the gravy and sourness accordingly, then only add the fish. After 15 minutes add fish and bring to a boil, lower heat and simmer for 4 - 5 minutes. Serve hot with steamed rice.



My Note: 

You can add any fish  or a mix of two or three different types of fish. 


Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 2.



Labels : Fish, East Indian, Chinchoni


sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

3 comments:

  1. name sounds very cute.must be a spicy treat for fish-lovers!!

    ReplyDelete
  2. That sounds like a tangy, spicy & flavorful dish.

    ReplyDelete
  3. Interesting to read on the masala, will have to research more..nice one..

    ReplyDelete