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.
Serve with hot steamed rice for a comforting weekend lunch.
