“Fish fat is good for the skin; why are you discarding it? Eat it NOW, otherwise…” I can still remember how Granny would scold me whenever she found me peeling off the thin skin from fish pieces and leaving them on the side of my plate. As a child, I wasn’t too fond of the taste of that thin fish skin. In Bengali, we call the thin fish skin Mach er tel. However, the main ingredient of today’s recipe post, also known as Mach er tel, refers to fish fat that is different from the fish skin. The fish fat used in this recipe is collected from the stomach of a large fish.

Along with the fat, it includes fish intestine and liver. Typically, a fish seller removes these parts from a whole fish while cutting it into pieces. It is recommended to prepare Mach er Teler Chochhori using fresh fish fat, so make sure to cook it on the same day you buy the fish fat. When it comes to tasting, you may either love or hate this dish. However, if you are a fish or seafood lover, there is a good chance you will enjoy this Chochhori on your first try.

I grew up enjoying Mach er tel er bora (fish fat fritters) and have always been fond of it. However, my mother never made Chochhori back home. After I got married, I was introduced to this dish for the first time during a visit to my husband’s aunt’s place. The texture, taste, and richness of the dish were so addictive that I immediately noted down the recipe from her. Once I returned home, we tried making it, and it has since become a staple in our family. Below is how we prepare it. Also, make sure to cook enough rice to accompany the Mach er Teler Chochhori. 🙂

Mach er Teler Chochhori/Fish fat Mishmash

Ingredients

• Fish Fat, Intestine and Fish liver/Mach er tel- 300g
• Potato- 2 (medium sized)
• Eggplant- 1 (medium sized)
• Onion- 1 large (chopped)
• Coriander powder- ½ tsp
• Cumin powder- ½ tsp
• Red chilli powder- ½ tsp
• Ginger paste- 1 tsp
• Garlic paste- 1 tbsp
• Turmeric powder- ½ tsp
• Salt to taste
• Green chillies- 4 chopped (adjust as per your tolerance)
• Whole dry red chilli- 1 (halved)
• Kalojire/Kalonji/Nigella seeds- ¼ tsp
• Mustard oil- ¼ cup
• Garam masala powder- ¼ tsp

Method

Clean the fish fat well, keep aside.

Cut potatoes and eggplants into cubes, wash and keep aside.

Heat oil in a deep frying pan/kadai, add cubed potatoes and fry on medium heat until golden. Remove and keep aside. In the remaining oil temper with dry red chilli and nigella seeds. Add chopped onion, stir on medium heat until light brown in colour. Next to add ginger-garlic paste, green chillies, red chilli powder, coriander powder, cumin powder, turmeric powder and salt. Mix and sauté for a few seconds. Now add potatoes and eggplant cubes and fish fat. Mix well, cook on medium heat until the potatoes are done and the raw smell of fish fat goes, 20 minutes approximately. Add garam masala powder, mix and remove from the heat.

Serve hot as a side with steamed rice.