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.

          

Mourola Mach diye Pui Shaker Chorchori

 

             Check out this Bong style recipe that has an unique combination of Mourola Mach (Mola Carplet  - small size fresh river water fish) and Pui Shak (Malabar Spinach). This is my first try and it turned out real amazing and heavenly. 

             If you are a fan of any sort of greens, then this is a must try recipe. The addition of fish just takes this dish to the next level. A drizzle of some mustard oil to the end product is divine. Enjoy it with hot steamed rice for a great comfort meal. So check out the step by step pictorial recipe to prepare this regional dish.

              Mourala Mach are small fresh river water fish that is generally enjoyed when they are fried crisp, known as bhaja. It is a favorite Bengali fish fry recipe. They can be simple relished as it is or with hot steamed rice and a drizzle of some ghee. It is just heavenly. They are eaten whole along with the bones when they are fried crisp. 

              Pui Shak, on the other hand, has a lot of health benefits in the form of vitamin, calcium, protein, iron and fibre. It is cooked with bori (dried lentil dumplings) for the veg. version and prawns / fish head for the non-veg. version. However, this  combination turns out just amazing.

• 2 bunches of Malabar Spinach
• 100-200 gms. mourala mach, cleaned and rinsed
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 dry red chili
• 2-3 garlic cloves, chopped 
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. extra mustard oil 

          Marinate the fish with a pinch of salt and turmeric powder and set aside for 5 minutes. 

          Heat 1 tbsp. oil in a pan / wok and stir fry the marinated fish till light golden in colour. Keep aside.

          Heat remaining oil and temper with dry red chili and nigella seeds. Sauté for a few seconds.

          Now add the chopped garlic and green chilies. Stir fry for a minute or till the garlic changes colour.

          Then add the chopped Pui Shak, salt to taste, turmeric powder and roasted cumin powder. Cover and cook till all the moisture has evaporated. 

          Add the fried fish and mix well. Sauté for a minute. Switch off the flame and add the mustard oil.

          Give it a stir and serve with hot steamed rice for a comforting lunch. 

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

                     Heat 1 tbsp. oil & sauté the fish till light golden in colour. Keep aside.

                   Heat remaining oil & temper with dry red chili & nigella seeds. 

                          Sauté for a few seconds.

                Add the garlic & green chilies. Sauté till the garlic changes colour.

Add the Pui Shak, salt, turmeric powder & roasted cumin powder. 

Cover & cook till all the moisture has evaporated. 

                             Add the fried fish & mix well. Sauté for a minute. 

                            Switch off the flame and add the mustard oil. Give it a stir.

                                  Serve with hot steamed rice for a comforting lunch. 

Mourola Mach diye Uchche Bhaja (Small Fish Stir Fried with Bitter Gourd - Bong style)

 

               Check out this Bong style recipe that has an unique combination of Mourola Mach (Mola Carplet  - small size fresh river water fish) and bitter gourd. This is my first try and it turned out real amazing and heavenly. 

             If you are a fan of bitter gourd, then this is a must try recipe. The addition of fish just takes this dish to the next level. A drizzle of some ghee and a sprinkle of roasted cumin powder along with some chopped coriander leaves is divine. Enjoy it with hot steamed rice for a great comfort meal. 

               Mourala Mach are small fresh river water fish that is generally enjoyed when they are fried crisp, known as bhaja. It is a favorite Bengali fish fry recipe. They can be simple relished as it is or with hot steamed rice and a drizzle of some ghee. It is just heavenly. They are eaten whole along with the bones when they are fried crisp. 

               Mourala Mach can also be made into a thin gravy, can be stir fried with mixed veggies, can be steamed inside Pumpkin leaves or can be prepared in a tangy stew called Macher Tok. 

• 2 medium size bitter gourd, sliced
• 200 gms. mourala mach, cleaned and rinsed
• 3-4 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 dry red chili
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 garlic cloves, chopped 
• 2 green chilies, chopped
• 1/2 tsp. roasted cumin powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder and set aside for 5 minutes. 

          Heat 2 tbsp. oil in a pan / wok and stir fry the fish till light golden in colour. Keep aside.

          Heat remaining oil and temper with dry red chili and nigella seeds. Sauté for a few seconds.

          Now add the sliced bitter gourd, salt to taste and turmeric powder. Stir fry till they are tender and almost done.

          Then add the chopped garlic and green chilies, followed by the fried fish. Sauté for 2 minutes. 

          Switch off the flame and add the roasted cumin powder and ghee. Give it a stir and garnish with chopped coriander leaves. Serve with hot steamed rice. 

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

                       Heat 2 tbsp. oil & stir fry the fish till light golden in colour. Keep aside.

                           Heat remaining oil & temper with dry red chili and nigella seeds. 

                           

                           Sauté for a few seconds.

                      Add the bitter gourd, salt & turmeric powder. Stir fry till they are 

                        tender and almost done.

                                  Add the chopped garlic and green chilies, 

                                  followed by the fried fish. Sauté for 2 minutes. 

                     Switch off the flame & add roasted cumin powder & ghee. Give it a 

                        stir & garnish with chopped coriander leaves. 

                                  Serve with hot steamed rice. 

Mourola Mach diye Paat Shaag er jhol (Jute Leaves Curry with Small River Water Fish - Bong style)

 

          This is a traditional Bengali recipe where jute leaves or Paat Shaag in the local lingo is cooked with small river water fish called Mola Carplet or Mourola Maach. It is a very simple and an easy recipe with very few ingredients. This dish is considered to be a summer recipe as it is light for the stomach and so comforting. 

          Mourola Mach diye Paat Shaag er jhol  is purely a homemade one as it is not found in any restaurant. So if you happen to come across this type of greens, go ahead and prepare this amazing dish and enjoy with hot steamed rice. So check out the step by step pictorial recipe to prepare this regional recipe.

• 1-2 bunches of Paat Shaag
• 200 gms. mourola maach
• 2 cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies, slit
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 dry red chili
• 4-5 garlic cloves, chopped
• 1 onion, chopped

          Wash, rinse and drain the paat shaag. Then chop it finely and keep aside. 

          Clean the mourola maach well. Wash, drain and keep aside.

          Bring 2 cups water, turmeric powder and salt to a boil. 

          Add the chopped Paat Shaag and green chilies. 

          Simmer for 8-10 minutes on a low flame till the greens are tender. Keep aside. 

          Heat oil in a pan and fry the fish with a pinch of turmeric powder and salt till crisp. Keep aside. 

          Temper the same oil with dry red chili and nigella seeds. Sauté for a few seconds.

          Now add the chopped garlic and sauté till it changes color. 

          Add the chopped onion and fry till light brown.

          Add the cooked greens and the fried fish. Mix everything well and simmer for 1-2 minutes.

          Switch off the flame and drizzle a tsp. of raw mustard oil to enhance the flavour. 

          Serve this amazing curry with hot steamed rice for a great comfort meal.

                    Wash, rinse & drain the paat shaag. Then chop it finely & keep aside. 

                                  Bring 2 cups water, turmeric powder and salt to a boil. 

                                  Add the chopped Paat Shaag and green chilies. 

                         Simmer for 8-10 min. on low flame till the greens are tender. Keep aside. 

                       Heat oil & fry the fish with a pinch of turmeric powder & salt till crisp.

                                 Keep aside. 

                     Temper the same oil with dry red chili & nigella seeds. Sauté for a few sec.

                                Now add the chopped garlic and sauté till it changes colour. 

                                  Add the chopped onion and fry till light brown.

                      Add the cooked greens & the fried fish. Mix well & simmer for 1-2 min.

                                  Switch off the flame & drizzle a tsp. of raw mustard oil.

                       Serve this amazing curry with hot steamed rice for a great comfort meal.