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 Kumro Shaag Er Chorchori (Pumpkin Leaves Curry - Non Veg. Bong style)

 

                   This is a traditional Bengali style curry made with pumpkin leaves and few tender twigs. A whole lot of mixed veggies and some Mourola Mach are added to make this simple and delicious recipe. Mourola Mach are small river water fish also called Mola Carplet. This dish is cooked in mustard oil for an authentic touch.

          I added some ghee to the end product to enhance the flavor. For a vegetarian version, substitute the fish with bori / mangodi (dried lentil dumplings), coconut and /  or boiled black chickpeas. This regional dish is best enjoyed with hot steamed rice. However, you may also serve it with chapatti. So check out the step by step pictorial recipe to prepare it.

• 3-4 cups pumpkin leaves & tender twigs washed, drained & chopped
• 3-4 cups of mixed veggies (pumpkin, French beans, cauliflower, eggplant, radish, pointed gourd), chopped lengthwise
• 1 cup mourola maach, cleaned, rinsed & drained
• 3 tbsp. mustard oil
• 2 bay leaves
• 1 dry red chili
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. ginger, grated
• 2 green chilies, slit
• 1 tsp. wheat flour mixed with 1/4 cup water to make a slurry
• 1 tsp. ghee

          Marinate the fish with a pinch of salt and turmeric powder for 5 minutes. Heat 1 tbsp. oil in a pan / kadai and sauté them till it changes colour. Drain and keep aside. 

          Heat remaining oil and temper with cumin seeds, bay leaves and dry red chili. Sauté for a few seconds. 

          Then add all the chopped veggies and all the dry spices. Sauté for 4-5 minutes. 

          Now add the chopped greens and grated. ginger. Mix everything well. Cook, covered, on a low flame. Sprinkle some water at intervals and keep stirring.

          When almost done, add the fried fish, slit green chilies and the slurry. Stir fry for a minute more and then add the ghee. 

 

          Give it a toss and keep it covered for 2-3 minutes. Serve with hot steamed rice or chapattis. 

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

                       Heat 1 tbsp. oil & sauté them till it changes colour. Drain & keep aside. 

                         Heat remaining oil & temper with cumin seeds, bay leaves and dry

                         red chili. Sauté for a few seconds. 

                          Add the chopped veggies & all the dry spices. Sauté for 4-5 minutes. 

                      Add chopped greens & grated. ginger. Mix well & cook, covered, on a 

                       low flame. Sprinkle some water at intervals & keep stirring.

                                  When almost done, add the fried fish, slit green chilies ....

                                 & the slurry. Sauté for a minute more. 

                          Then add the ghee. Give it a toss & keep it covered for 2-3 minutes.

                                 Serve with hot steamed rice or chapattis.