Machher Kata Chochori Or Fish Bone Mishmash

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Bengali Bhetki Macher Kata Chochori

Bhetki Macher kanta chochori I had for the first time at my aunt's house (my father's sister). She first told us about the dish. Before that I've never heard of that. She told me that, "after making the Bhetki fish boneless, we don't throw the bones, we make Kanta Chochori with the head and the bones. And it tastes delicious with steamed rice". I was not so sure about the dish, as I'd never heard of that too. But she proved me wrong, it was actually finger licking good, I ended up having extra rice with the Kanta Chochori.

Bhetki Machher Kantar Chorchori or Bhekti fish bones curry is a spicy concoction of simple ingredients like Bhetki Fish bones, onions and tomato cooked in pure mustard oil some Kalonji. It tastes great with plain steamed rice and provides a delightful break of taste when you are craving something scintillatingly spicy yet simple. Bhetki or (Barramundi) is quite a popular and versatile fish. We Bengalis have many preparations made from Bhetki. The small size bhetki is used to make curry. And the big size ones are cut into fillets and made into cutlets, paturi, chops, fish fingers etc. Moreover even the remaining bone along with some flesh and head are also not wasted and it is made into Kanta Chorchori. You will not find this delectable dish in any of the restaurants. It is a very simple traditional dish cooked at home. This is one of the treasures of the bengali cuisine which can be found only in the bengali households. So here’s the recipe of this finger licking good dish. Have it for lunch with some steamed rice. Make sure that you don’t cook too many things along with it. You might land up overeating.




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10 Minutes

30 Minutes



Cooking Level

Meal Type

Ingredients for Bengali Bhetki Macher Kata Chochori

Preperation steps for Bengali Bhetki Macher Kata Chochori

  Clean the fish head and bones and marinate with a little salt and 1/2 teaspoon turmeric powder for 15–20 minutes.

  Heat half of the oil in a kadai or frying pan. Carefully place the fish head and bones and fry them with the lid on. If required, fry them in batches.

  Now temper the oil with kalonji and green chili. When they start to splutter, add the chopped onion and fry till translucent. And sprinkle some water to prevent the onion from burning.

  Add tomatoes.

  Next, add ginger and garlic paste.

  To this, add turmeric and red chili powder, sugar, and salt. Mix very well. Cover Keep the fire low.

  After 7-8 minutes, add the fried fish head and bones and mix well. Add a little water, cover, and cook till everything is done.

  Cover and cook for another 2-3 minutes.

  Cook till all the water dries out.

  Serve with steamed rice and enjoy.

Watch how to follow this recipe

Serving Tips

Serve Bhetki macher kata chochori with steamed rice. 


  • You can add vegetables like potato, brinjal and flat beans if you want.
  • I like kata chochori without any vegetables, so I cooked as it is.
  • You can add bottle gourd to make this kata chochori.
  • You can use other fish bones if you want, even you can use the fish head also to make such chochori.

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