Chhyachra—machh'er matha diye pui chorchori—Bengali malabar spinach medley with fish head

Chhyachra (ছ্যাঁচড়া) is a form of pui chorchori (a mishmash/medley) made with fresh fish head—in this case head of katla (a large carp). Chhyachra (or chhachra) is a much loved special recipe for Bengalis. If you are trying to find it outside Bengal, pui leaves are often sold as Malabar spinach. It has a slightly slimy texture and a beautiful grassy flavour. Lots of other vegetables such as sweet potato, ripe pumpkin, potato and brinjal go into this dish. Another optional, but highly recommended addition is the kathal (jackfruit) seeds. They are starchy, sweet to taste and add a nutty flavour to the dish. Of course, the star of this dish is the fish head (machher matha). We don’t recommend using frozen or stale fish head for this. If possible, get the head of a live fish from the market. That will give it the best flavour minus any nasty odours.
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