Mourola Macher Chorchori (Small River Water Fish Curry - Bong style)

Name: Mourola Macher Chorchori (Small River Water Fish Curry - Bong style)
Cuisine: Indian
Ingredients: 200gms. Mourola Fish, cleaned & rinsed well; 3 tbsp. mustard oil; 1 tsp. nigella seeds (kalonji); 2-3 green chilies, slit; 1-2 onions, sliced; 3-4 garlic cloves, sliced; 1 potato, sliced lengthwise; 1 cup red pumpkin, sliced lengthwise; 1 cup eggplant, sliced, lengthwise; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1/2 tsp. roasted cumin powder; 1 tsp. roasted coriander powder; 2 tbsp. fresh coconut, grated; 2 tbsp. mustard paste; 2 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#sc4 - This is a traditional Bengali style fish curry with some veggies thrown in. Chorchori, typically refers to a mixed veg curry. In the vegetarian version, dried lentil dumplings (vadi) is added and some sort of fish or fish head is added for a non-veg. version. However, I added some Mourola Maach, a small river water fish also known as Mola Carplet.

This is a very simple, easy and an equally yummy recipe. It is a semi-dry recipe and is cooked in mustard oil. I added some mustard paste and fresh grated coconut to the end product for an authentic touch and added flavour. In case of unavailability of this variety of fish, You can substitute it with anchovies or prawns.

Bethica Das @kitchen_flavours

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Ingredients

200gms. Mourola Fish, cleaned & rinsed well
3 tbsp.mustard oil
1 tsp.nigella seeds (kalonji)
2-3green chilies, slit
1-2onions, sliced
3-4garlic cloves, sliced
1potato, sliced lengthwise
1 cupred pumpkin, sliced lengthwise
1 cupeggplant, sliced, lengthwise
to tastesalt
1/2 tsp.turmeric powder
1 tsp.red chili powder
1/2 tsp.roasted cumin powder
1 tsp.roasted coriander powder
2 tbsp.fresh coconut, grated
2 tbsp.mustard paste
2 tbsp.coriander leaves, chopped

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Steps

1

Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a kadai / pan and stir fry the fish till crisp. Drain and keep aside.
2

Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds.
3

Add the onion and garlic and sauté till translucent. Then add the potato, salt and turmeric powder. Cook, covered till it is half done.
4

Then add the pumpkin, eggplant and remaining dry spices. Mix everything well and cook, covered till the veggies are tender. Stir at intervals and sprinkle some water if needed.
5

Now add the fried fish, fresh grated coconut, mustard paste and coriander leaves. Give it a gentle toss and cook, covered for a minute.
6

When done, switch off the flame and enjoy with hot steamed rice for a nice weekend lunch.