Mourola Macher Chorchori – An easy to cook Bengali style small fish curry which is immensely popular in Bengal. A perfectly balanced curry where fishes are cooked in Peyazkoli and tomato slices and there’s no onion and additional spices in this curry. A perfect amalgamation of fish and veggies, this curry is mostly relished with hot rice. There are many ways to cook this recipe.
In our house, Ma always says that tinier fish has greater benefits. Tiny minuscule fishes are a treasure trove of nutrients, omega 3 fatty acids and truckload of minerals making this fishes very good for health. Be it simple fry that tastes awesome with rice-dal combo or spicy curry cooked with veggies, this fish tastes fabulous in every way.
Before cooking, wash this fishes in Lukewarm water, then tear the neck and clean it so that fish doesn’t taste bitter.
- 250 GM Mourola Fish
- 1 large Tomato
- 4-5 Stalks of Peyazkoli
- Salt and sugar to taste
- 1 Tsp Coriander Powder
- Mustard Oil
HOW TO COOK MOUROLA MACHER CHORCHORI
- Wash Mourola Mach in Lukewarm water. Drain out the water. Sprinkle salt and turmeric powder over the fish pieces. Set aside.
- Pour mustard oil in pan. Wait till smoke comes out. Put fishes in pan for frying.
- Fry them golden. ( Fry fishes in high flame in the beginning, slowly lower the flame and keep frying till fishes become crisp).
- Set aside after frying fishes.
- Chop Peyazkoli into fine pieces. Put them in pan for frying.
- Chop Tomato into slices and put it in pan after frying Peyazkoli for few minutes.
- Fry them for few minutes.
- Add water next. Add 1 tsp Coriander Powder ( coriander powder is not compulsory, if not available skip it,).
- Cook for few minutes.
- Add fried fish pieces.
- Cook in high flame for few minutes.
- Drizzle dollops of mustard oil and finish cooking.