Mourola Macher Bati Chorchori

 

          This is a traditional Bengali style fish curry. Bati means a bowl and Chorchori, typically refers to a mixed veg curry. In this recipe, I have used Mourola Maach, which is a small river water fish also called Mola Carplet. So the name of the dish means fish steam cooked in a bowl with a lid or in a steel tiffin box. Sometimes, it is also cooked, covered in a kadai / wok on a low flame. 

          This is a very old recipe, that is simple, easy to cook and equally yummy. It is a semi-dry recipe and is cooked in mustard oil. In case of unavailability, You can substitute it with anchovies or prawns. So check out the step by step pictorial recipe to prepare my version of this Bong delicacy.

• 200 gms. Mourola Fish, cleaned & rinsed well
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds (kalonji)
• 2 green chilies, slit
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 1 tomato, sliced
• 1 small potato, thinly sliced lengthwise
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 2 tbsp. mustard paste
• 2 tbsp. coriander leaves, chopped

           Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. 

           In a large bowl, mix all the ingredients nicely. 

           Add the marinated fish and 2-3 tbsp. water. Combine everything well gently.

           Transfer the contents into a steel tiffin box and close with the lid securely.

           Take a kadai / pan and pour some water in it and bring it to a boil. 

           Keep a stand in it and over it place the sealed tiffin box on it. Cover with a lid and cook on a low flame for 25-30 minutes.

           Let it cool down, before removing the lid. Gently give it a stir and serve with hot steamed rice for a nice weekend lunch.

          

         

                   Marinate the fish with a pinch of salt & turmeric powder for 10 minutes. 

                                  In a large bowl, mix all the ingredients nicely. 

                          Add the marinated fish & 2-3 tbsp. water. Mix everything well gently.

                     Transfer the contents into a steel tiffin box & close with the lid securely.

                      Take a kadai / pan & pour some water in it. Bring it to a boil. Keep a 

                      stand in it & over it place the sealed tiffin box on it. Cover with a lid 

                      and cook on a low flame for 25-30 minutes.

                                  Let it cool down, before removing the lid. 

          

                      Gently give it a stir & serve with hot steamed rice for a nice weekend lunch.