Mourola Macher Tel Jhal (Mola Carplet / Small River Water Fish Curry - Bong Style)

Name: Mourola Macher Tel Jhal (Mola Carplet / Small River Water Fish Curry - Bong Style)
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 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 chilli 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - 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.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2-3 servings

300 gms.Mourola mach
2-3 tbsp.mustard oil
1 tsp.cumin seeds
1small onion, roughly chopped
1" ginger
3-4garlic cloves
1tomato, roughly chopped
1 tbsp.red chilli 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 cupwater
1 tbsp.coriander leaves, chopped
1 tsp.mustard oil to garnish

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Steps

20-25 minutes

1

Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat mustard oil in a pan & fry the marinated fish till light golden in color.
2

Temper the same oil with cumin seeds & sauté for a few seconds. Make a paste of the onion, ginger, garlic and tomato. Add this ground paste, salt, turmeric powder & red chilli powder. Mix well & sauté for 2-3 minutes.
3

Now add the roasted coriander and cumin powder. Simmer on a low flame till the oil separates.
4

Add the sugar, followed with 1 cup water. Simmer for 2-3 minutes.
5

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 & add mustard oil.
6

Serve with hot steamed rice for a comforting weekend lunch.