Mourola Macher Bora (Mola Carplet Fish Pakoras / Fritters - Bengali Style)

         
          All the fish lovers out there, here's some yummy pakoras / fritters made with fish. These are small river water fish also known as mola carplet. Extremely delicious, they are prepared into many delicious Bengali dishes. 

          They can also be substituted with anchovies. Very easy to prepare, these crunchy snacks can be relished as a side dish or as an appetizer with kasundi (mustard sauce) or any homemade chutney. So check out the step by step pictorial recipe to prepare it.

• 1 cup morola mach (Mola Carplet - Fresh River Water Fish)
• 1/2 cup masoor dal (red lentils), soaked for 3-4 hours
• 2 tbsp. rice flour
• 1 small onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger-garlic, grated
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. nigella seeds (kalonji)
• 1/2 tsp. red chili flakes
• 1/4 tsp. pepper powder
• 1 tsp. mustard oil
• pinch of baking soda (opt)
• oil to deep fry

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Boil the masoor dal and grind into a paste with very little water. 

          Mix along with all the above mentioned ingredients (except oil).

          Heat oil and drop spoonful of the mix into it and fry on a medium flame till golden in color.

         Drain on a kitchen towel and serve as an appetizer with any chutney or kasundi (mustard sauce).

                       Marinate fish with a pinch of salt & turmeric powder for 10 minutes. 
                       Boil masoor dal & grind into a paste with very less water. 

                                  Mix with other ingredients (except oil to deep fry).

                         Heat oil & drop spoonful of the mix & fry on med flame till golden.

                                  Drain on a kitchen towel.

                                  Serve as an appetizer with any chutney or .....

                     
                                  ....... kasundi (mustard sauce).

Mourola Macher Paturi - (Mola Carplet / Anchovies Fish cooked in Banana Leaf - Bengali Style)

          This is a traditional Bengali delicacy where small river water fish is cooked in a banana leaf. It is a very simple and an easy recipe as too much of preparation is not required. All it needs is to mix all the ingredients and cook in a banana leaf on a low flame. And in just 20 minutes it is ready to be enjoyed with plain steamed rice. 

          It can also be steam cooked to perfection. These small river water fish can be substituted with anchovies too. They are especially prepared during special occasions. So check out the step by step pictorial recipe to prepare it.

• 200 gms. Morula maach (fish), cleaned and rinsed well
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder 
• 1 tsp. roasted cumin powder
• 2 tbsp. mustard oil
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. fresh coconut, grated 
• 1 tbsp. mustard paste
• 1 tsp. lime juice  
•  banana leaves as required

          Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 5 minutes. Then mix with rest of the ingredients. 

          Now place a banana leaf on a pan and transfer the contents on it. Cover with another banana leaf and lid. Cook on a low flame for 8-10 minutes.

          Flip it over and cook, covered for another 8-10 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice.

                     Marinate fish with a pinch of salt, turmeric powder & red chili powder 
                     for 5 minutes. 

                       Then mix with rest of the ingredients. 

                        Now place a banana leaf on a pan & transfer the contents on it. 

                      Cover with another banana leaf & lid. Cook on low flame for 8-10 min.

                   Flip it over & cook, covered for another 8-10 minutes. 

                           

                    Garnish with coriander leaves & serve with plain steamed rice.

   

Mourola Macher Tok (Mola Carplet / Small Fish In Tangy Gravy)

          These small river water fish is a Bengali delicacy. Cooked in a lime based gravy, it is best relished with plain steamed rice. It is light on the tummy as hardly any spices goes into it. A very simple and an easy recipe, you can add some kaffir lime leaves to give this dish a nice lemony flavor. Do cook it in mustard oil for an authentic touch. So check out the step by step pictorial recipe to prepare it. 

• 250 gms. Fish, cleaned and rinsed well
• 2 tbsp. +1 tsp. mustard oil
• 1/2 tsp. mustard seeds 
• 1 dry red chili
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies
• 1 tsp. lime juice or to taste 
• 1 tsp. whole wheat flour mixed with 1/2 cup water
• 1 tsp. coriander leaves, chopped (opt)

          Marinate the fish with a pinch of salt to taste and turmeric powder for 10 minutes. Heat 2 tbsp. oil and fry the fish till light golden in color. Drain and keep aside.

          Temper the same oil with mustard seeds and dry red chilly. After it stops spluttering, add the turmeric powder and green chilly, followed by 1 cup water, lime juice and salt. 

         Bring it to a boil and then add the fried fish. Simmer on low flame for 2-3 minutes. Add the flour mix and further simmer for a minute. 

          When done, switch off the flame and add the coriander leaves and remaining 1 tsp. oil. Serve with hot steamed rice.

                  Marinate fish with a pinch of salt & turmeric powder for 10 min. Heat 2 tbsp.
                  oil & fry the fish till light golden in colour. 

                    Temper the same oil with mustard seeds & dry red chili. 

                    After it stops spluttering, add turmeric powder & green chili, 

                    followed by 1 cup water, lime juice & salt. 

                    Bring to a boil & add fried fish. Simmer on low flame for 2-3 minutes. 

                      Add flour mix & further simmer for a minute. 

                    When done, switch off flame & add coriander leaves & remaining 1 tsp. oil.

                                  Serve with hot steamed rice.