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.