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.

Mourola Macher Chorchori (Small River Water Fish Curry - Bong style)

 

         This is a traditional Bengali style fish curry with some veggies thrown in. Chorchori, typically refers to a mixed veg curry. In the vegetarian version, dried lentil dumplings (vadi) is added and some sort of fish or fish head is added for a non-veg. version. However, I added some Mourola Maach, a small river water fish also known as Mola Carplet. 

          This is a very simple, easy and an equally yummy recipe. It is a semi-dry recipe and is cooked in mustard oil. Some mustard paste and fresh grated coconut is then added to the end product for an authentic touch and added flavour. 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
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• 2-3 green chilies, slit
• 1-2 onions, sliced
• 3-4 garlic cloves, sliced
• 1 potato, sliced lengthwise
• 1 cup red pumpkin, sliced lengthwise
• 1 cup eggplant, sliced, lengthwise
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 2 tbsp. fresh coconut, grated
• 2 tbsp. mustard paste
• 2 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a kadai / pan and stir fry the fish till crisp. Drain and keep aside. 

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. 

          Add the onion and garlic and sauté till translucent. Then add the potato, salt and turmeric powder. Cook, covered till it is half done. 

         Then add the pumpkin, eggplant and remaining dry spices. Mix everything well and cook, covered till the veggies are tender. Stir at intervals and sprinkle some water if needed.

          Now add the fried fish, fresh grated coconut, mustard paste and coriander leaves. Give it a gentle toss and cook, covered for a minute. 

          When done, switch off the flame and enjoy with hot steamed rice for a nice weekend lunch.

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

                                   Heat oil & stir fry the fish till crisp. Drain & keep aside. 

                   Temper the same oil with nigella seeds & green chilies. Sauté for a few seconds. 

                                  Add onion & garlic and sauté till translucent. 

                                    Add the potato, salt & turmeric powder. 

                                  Cook, covered till it is half done. 

                        Add pumpkin, eggplant & remaining dry spices. Mix everything well.

                                 Cook, covered till the veggies are tender. 

                    Add the fried fish, fresh grated coconut, mustard paste & coriander leaves. 

                                  Give it a gentle toss and cook, covered for a minute. 

                                  Enjoy with hot steamed rice for a nice weekend lunch.