Mourola Macher Tel Jhal (Mola Carplet / Small River Water Fish Curry - Bong style)

 

           This is a traditional Bengali fish curry, where small river water fish is cooked in a simple onion-tomato based gravy. 'Tel' means oil and 'Mourola Mach' is small river water fish in the local lingo. I have no idea from where the name has come. But it sure tastes really yummy though it is cooked in a lot of oil. 

              My most favorite winter special lunch is and will always be fish curry and rice. All fish lovers will simply love this yummy dish. It is a very easy recipe with minimum effort but with maximum flavor. It particularly goes well with hot steamed rice. So give it a try by checking out the step by step pictorial recipe to prepare this awesome Bong delicacy.

• 300 gms. Mourola mach 
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1 small onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1 tomato, roughly chopped
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tsp. sugar
• 1 cup water
• 1 tbsp. coriander leaves, chopped
• 1 tsp. mustard oil to garnish

           Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes.

          Make a paste of the onion, ginger, garlic and tomato. Set aside. 

          Heat mustard oil in a pan and fry the marinated fish in batches till light golden in color. Keep aside.

          Temper the same oil with cumin seeds and sauté for a few seconds. 

          Add the ground paste, salt, turmeric powder and red chili powder. Mix well and sauté for 2-3 minutes. 

          Now add the roasted coriander and cumin powder. Simmer on a low flame till the oil separates. 

          Add the sugar, followed with 1 cup water. Simmer for 2-3 minutes. Then add the fried fish and green chilies. 

          Simmer further for 4-5 minutes or till you get a desired consistency. Garnish with chopped coriander leaves and mustard oil. 

          Serve with hot steamed rice for a comforting weekend lunch.

          

      Marinate the fish with a pinch of salt & turmeric powder for 5-10 minutes.

     Heat mustard oil in a pan & fry the marinated fish till light golden in color. 

        Temper the same oil with cumin seeds & sauté for a few seconds. 

Add the ground paste, salt, turmeric powder & red chili powder. Mix well & sauté for 2-3 minutes. 

                      Now add the roasted coriander & cumin powder. 

                       Simmer on a low flame till the oil separates. 

                         Add the sugar, 

                      followed with 1 cup water. Simmer for 2-3 minutes. 

Then add the fried fish & green chilies. Simmer further for 4-5 minutes or till you get a desired consistency. 

                 Garnish with chopped coriander leaves & add mustard oil. 

                Serve with hot steamed rice for a comforting weekend lunch.

          

Kacha Shorshe Ilish (Raw Hilsa Fish in Mustard Gravy - Bong style)

 

           Ilish Maach or Hilsa Fish is undoubtedly the most favored and popular river water fish among most of the Bengali crowd. Various types of recipes can be dished out with it. It is also an all time favorite of mine. So let me share a very easy, simple and a quick traditional recipe of Kacha Shorshe Ilish or Raw Hilsa Fish in Mustard gravy. 

          Kacha in Bengali lingo means raw. So in this recipe, the fish is not marinated or fried. It is directly dropped in the boiling mustard gravy and cooked, covered, till done.

          It is then garnished with raw mustard oil and coriander leaves. This delicacy goes well with only hot steamed rice. 

          So check out the step by step pictorial recipe to prepare this traditional Bengali Fish Curry. 

• 2 Hilsa Fish fillet, cleaned, washed well and rinsed
• 2 tsp. mustard paste
• 3 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 4 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander leaves, chopped

          Mix the mustard paste with 1 & 1/2 cups water. Then strain it and keep aside. 

          Heat 2 tbsp. mustard oil in a pan and temper with nigella seeds and 2 green chilies. Sauté for a few seconds.

          Add the strained mustard water, salt and turmeric powder. Bring it to a boil and then simmer for 4-5 minutes on a low flame.

          Now add the Hilsa fish fillet. Cover and cook on a low flame for 5-7 minutes. 

          When done, add the remaining mustard oil, remaining green chilies and coriander leaves. Serve this traditional fish curry with hot steamed rice. 

       Mix the mustard paste with 1 & 1/2 cup. Then strain it & keep aside. 

Heat 2 tbsp. oil & temper with nigella seeds & 2 green chilies. Sauté for a few seconds.

Add the strained mustard water, salt & turmeric powder. Bring it to a boil & then simmer for 4-5 minutes on a low flame.

Now add the Hilsa fish fillet. Cover & cook on a low flame for 5-7 minutes. 

When done, add the remaining mustard oil, remaining green chilies & coriander leaves. 

                  Serve this traditional fish curry with hot steamed rice. 

Bhetki Dum Fish (Bong style)

 

                This is my version of Bong style Dum fish where I used some Bhetki pieces. You can make use of any fish of your choice. Very easy, simple and at the same time very delicious, this dish does not need too much of preparation. The whole process of cooking is in a dum style and it can be relished with either hot steamed rice, pulao or plain Biryani. Do check out the step by step pictorial recipe to prepare it.

Marination-

• 2-3 pieces of Betki fish fillet
• salt to taste
• 1/2 tsp. pepper powder 
• 1 tsp. ginger-garlic paste
• 1 tsp. lime juice
• 1 tbsp. roasted gram flour
• 1 tbsp. water
• 2-3 tbsp. oil
• 1 tbsp. chopped coriander leaves, 1 tsp. fresh grated coconut and few strands of saffron to garnish.

Gravy-

• 1/2 cup yoghurt
• salt to taste
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. fennel powder
• 1/2 tsp. garam masala powder
• 2 tbsp. cashew nut paste
• 2 tbsp. fresh grated coconut
• 1 tsp. ghee
• pinch of saffron soaked in 3/4 cup water
• 2-3 green chilies

          Marinate the fish pieces with salt, pepper powder, ginger-garlic paste, roasted gram flour, lime juice and some water for 10 minutes.

          Heat oil in a pan and shallow fry the marinated fish  till light golden colour on both sides. Drain and keep aside.

         In a bowl, mix together all the ingredients for the gravy and transfer into the pan in which the fish was fried.

          Place the fried fish and spoon the gravy over the fish. Place the green chilies over the fish. Cover with a foil and put a lid over it. 

          Cook on a low flame for 8-10 minutes. Garnish with chopped coriander leaves, fresh grated coconut and saffron.

          Relish with hot steamed rice, pulao or plain Biryani.

                         Marinate the fish with salt, pepper powder, ginger-garlic paste, roasted

                          gram flour, lime juice and some water for 10 minutes.

                        Heat oil & shallow fry the marinated fish till light golden colour on 

                        both sides. Drain and keep aside.

                             In a bowl, mix together all the ingredients for the gravy.

                         Transfer into the pan in which the fish was fried. Place the fried fish.

                        Spoon the gravy over the fish. Place the green chilies over the fish. 

                                 Cover with a foil and put a lid over it. 

                                   Cook on a low flame for 8-10 minutes. 

                     Garnish with chopped coriander leaves, fresh grated coconut & saffron.

                     Relish with hot steamed rice, pulao or plain Biryani.

Gongura Chepala Pulusu (Andhra style Fish Curry with Sorrel Leaves)

 

                Gongura Chepala Pulusu is a delicious and an authentic Andhra recipe of fish cooked in a spicy and a tangy gravy coming from the addition of gongura (sorrel) leaves. I have used Rohu Fish, but any other fish is okay. This dish is traditionally prepared very spicy. However, the red chili powder can be adjusted accordingly.

               I have used Kashmiri red chili powder to tone down the spice level. This dish is best relished with hot steamed rice. Adjust the consistency of the gravy accordingly. I kept it slightly on the thicker side to suit my palate. So check out the step by step pictorial recipe to prepare it.

• 2-3 Rohu fish pieces 
• 3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• pinch of fenugreek seeds 
• 2 dry red chilies
• 1-2 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. Kashmiri red chili powder 
• 1 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• handful of gongura (sorrel) leaves, chopped
• 1 tsp. coriander leaves, chopped 

            Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. 

           Heat 2 tbsp. oil in a pan / kadai and fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. 

           After it stops spluttering add the dry red chilies and curry leaves. Sauté for a few seconds and then add the onion. Sauté till light brown.

           Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

           Now add the tomatoes and cook till it is completely mashed. 

           Then add the chopped gongura leaves and cook for 2-3 minutes till the leaves wilted and everything is nicely incorporated. 

           Add 3/4 cup water and bring it to a boil. Gently drop in the fried fish and simmer, covered for 4-5 minutes or till the gravy thickens to a desired consistency.

           When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 
         

  Marinate the fish with a pinch of salt, turmeric powder & red chili 

powder for 10-15 minutes.

                     Heat 2 tbsp. oil & fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil & temper with mustard seeds, cumin seeds & fenugreek seeds. 

                        After it stops spluttering add the dry red chilies & curry leaves. Sauté 

                        for a few seconds.

                                  Then add the onion and sauté till light brown.

                        Add the ginger-garlic paste & all the dry spices mixed with some 

                           water. Sauté till the oil separates. 

                               Add the tomatoes & cook till it is completely mashed.

                     Then add the chopped gongura leaves & cook for 2-3 minutes till the 

                      leaves wilted and everything is nicely incorporated. 

                                  Add 3/4 cup water and bring it to a boil. 

                              Drop in the fried fish & simmer, covered for 4-5 minutes or till 

                              the gravy thickens to a desired consistency.

                           When done, switch off the flame & garnish with coriander leaves.

                                  Serve with hot steamed rice.