Mourola Maacher Tel Chorchori Kacha Aam Diye, a Bengali delicacy cooked with raw mangoes and Freshwater small fish- Mourola Maach or Morola Mach (Mola Carplet or Indian Carplet). This dish is perfect for a summer meal. The tangy flavors of the mangoes pair perfectly with the Mourola Mach, making it a delicious and refreshing dish.
Jump to:
- Debjaní's Note
- Do you miss Old-school Recipes?
- Mourola Maacher Tel Chorchori Kacha Aam Diye
- Ingredients
- Mourola Maacher Tel Chorchori Kacha Aam Diye Recipe Video
- Step-by-step Recipe
- Substitutions
- Variations of Morolar Chorchori
- Equipment you need to cook Mourola Maacher Tel Chorchori Kacha Aam Diye
- Top tip - How to clean Mourola Maach at home
- Frequently Asked Questions about Mourola Maacher Tel Chorchori Kacha Aam Diye
- Related Summer Recipes
- Chorchori Recipes
- Recipe Card
- Bengali Fish Recipes beyond Fish Curry
- Let's connect over Mourola Maacher Tel Chorchori Kacha Aam Diye Recipe
- Mourola Maacher Tel Chorchori Kacha Aam Diye Recipe Pin for You
Debjaní's Note
This Mourola Maach-er Tel Chorchori is an incredibly flavorful and tangy side dish that is cooked with Mourola Mach and Green Mangoes. This tangy fish chorchori is a seasonal delicacy that is native to the Bengali region. We typically cook it during the summer months when fresh raw mangoes are in season. The unique combination of flavors and textures of Green Mango and Mourola Maach makes it a popular dish throughout the region.
Before going further with the recipe of Kancha Aam diye Mourola Maacher Tel Chorchori, I would like to write something not related to this recipe but the changing scenario of recipe creation. You for sure can skip the next section and the one next to it in case you are here only for the recipe.
New Age Content Creation
Writing this particular paragraph was a difficult decision for me, as it has nothing to do with SEO or AI-generated suggestions related to the recipe of Mourola Mach or Bengali cuisine. Today, creating content for a food blog has become a repetitive process, involving the creation of video content, taking pictures, following a particular format to frame the recipe, and posting the video through different mediums like YouTube, Instagram, and Pinterest. In this whole process, I feel that there is no space for expressing the emotional connection that food brings to people.
Food is not just a source of nourishment, but also a way to bring people together. Food has the power to evoke memories, create conversations, and evoke a sense of nostalgia. It can also act as a bridge between two cultures, helping people to understand each other better. For example, I have heard people talk about how they were able to connect with their roots by introducing their families to a particular cuisine. And yet, in the current process of creating food content, there is no space to discuss these emotional connections.
I strongly believe that we should acknowledge the emotional connection that food brings and create content that reflects the same. It is important for us to recognize the power of food and its ability to bring people together and evoke strong emotions. This is the only way we can truly bring out the beauty of food and its culture.
Do you miss Old-school Recipes?
I guess I am old-school, but I somehow miss the comfort the recipe creation used to bring. The sheer delight of following a recipe that has been passed down through generations, the stories that were so close to heart, and the satisfaction of creating a dish from scratch, all pale in comparison to the glitz and glamour of Reels. Even for recipe writing, we now have a set format ideal for getting the ranking better, and that format is like a form; you just need to fill in the places to come up with a recipe.
Does writing about food really have to be like that? Is there no room for a personal touch, the joy of experimentation, or the thrill of discovering a new flavor combination? Is it all just about getting those rankings better? I don't know, but what I do know is that I miss the comfort of the old-fashioned recipe writing that I used to enjoy so much.
I am leaving this question to you, but as far as I am concerned, I miss the connection that old-school recipe writing used to bring. Instead of simply listing the ingredients and instructions, these recipes provided personal titbits and a little history. This approach often went against the conventional ranking of recipes, but it was far more satisfying. It made the recipes come alive and provided a unique insight into the culture and history of the dish.
Mourola Maacher Tel Chorchori Kacha Aam Diye
Enough about my quandaries regarding my dilemmas about changing scenarios in recipe writing. I think. It's time for the recipe. Last Sunday, Mehebub returned from the market carrying around 250g of Mourola mach. The fish was not cleaned and dressed. It can be tricky to find a fishmonger who will clean fish on Sundays, but the morola maach looked so fresh that I asked Maa to clean the fish so I could record the process with my camera. After cleaning it, I decided to make a tangy mishmash with fresh Morola Maach and green Mango, and I snapped a few pictures of that too. Hence, the recipe!
Ingredients
A Bengali delicacy cooked with raw mangoes and fish, Mourola Maacher Tel Chorchori Kacha Aam Diye, is a perfect dish for a summer meal. The combination of the tartness of the mangoes and the savory flavors of the fish creates a unique and delicious flavor profile. To make this fish mishmash, I use Onion, Garlic, Green Chili, and Mustard Paste as the base of the dish. I also add basic spices such as Turmeric Powder, Red Chili Powder, Salt, and Sugar to enhance the flavor. Mustard Oil adds a nice pungency to the dish, while Cilantro adds an earthiness that really rounds out the flavors.
The result is a fresh, light, and delicious fish curry-like mishmash that pairs well with a variety of side dishes. Serve this curry with steamed rice for a complete Bengali meal that is sure to please.
See the recipe card for quantities.
Mourola Maacher Tel Chorchori Kacha Aam Diye Recipe Video
Step-by-step Recipe
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Here's how you cook Mourola Maacher Tel Chorchori Kacha Aam diye.
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After cleaning the Mourola Maach under running water, push the belly portion of the tiny fish to release the interior portions. This method makes it much easier to remove discards from little fish. This will allow you to clean the fish more efficiently while avoiding wasting any edible bits. Check out the video to learn more about the procedure. After cleaning, rinse the fish under running water before marinating them.
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Marinate the clean and dressed Mourola Maach with salt and turmeric powder. After marinating, leave the fish at room temperature for 10 minutes before frying it.
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Remove the skin from one Green Mango and cut it into long pieces. If there is a seed present, discard it. Cut Green Chillies halfway through. Cut one onion into long pieces. Also, chop garlic cloves. To dilute the Mustard Paste, mix in 5 tablespoons of water.
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In a pan, heat 3 tablespoons of mustard oil. Sprinkle ½ teaspoon each of salt and turmeric powder. Mix the spices and oil. This helps to fry the fish without breaking them.
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Fry the fish in three smaller batches. It will take 2 minutes per batch to adequately cook the fish on a medium flame. Once fried, remove from the pan and fry the remaining fish.
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Now heat 1 tablespoon mustard oil in the same skillet/ pan.
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Temper the oil with 2 dry red chillies and ½ teaspoon Methi Dana (fenugreek seed).
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Now add the diced onion. Sauté the onion lightly, but do not brown it. Now, add the chopped garlic and combine.
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Add Raw Mango Slices to the Pan. Mix the mangoes and simmer for 5 minutes on low heat.
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Add 1 teaspoon salt. Combine ¼ teaspoon turmeric powder and ¼ teaspoon red chilli powder. Continue to cook while combining ingredients.
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After filtering, add 1 tablespoon Mustard Paste diluted with 4 tablespoons of water.
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After slicing, add two green chillies.
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Add half of the chopped cilantro as well.
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Add 1 teaspoon sugar and stir.
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Cook until the mixture has released oil from the edges, and the mangoes have softened.
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Bring to a boil, then add 1 cup of water.
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Now, gently fold in the fried Mourola Maach and cook for 2 minutes.
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Mix in 1 tablespoon of mustard oil. Mourola Maach'er Kancha Aam diye Tel Chorchori is prepared!
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Mix in 1 tablespoon of mustard oil. Mourola Maach'er Kancha Aam diye Tel Chorchori is prepared!
Substitutions
- Mustard Oil - Instead of mustard oil, use vegetable oil or olive oil. However, mustard oil is a must if you are not allergic to it or do like the pungency it offers.
- Chili - Instead of green chilies, use chili powder and vice versa. I use a mix of both.
- Green Mango - Instead of fresh green mango, you can use canned green mango pulp.
Variations of Morolar Chorchori
- Spicy - Increase chili while cooking to imbue heat into the dish
- Kid-friendly - Go light on the chili and also mustard oil
Equipment you need to cook Mourola Maacher Tel Chorchori Kacha Aam Diye
I prefer to use a heavy-duty Iron Pan to cook Bengali Fish curry or a mishmash like this.
Top tip - How to clean Mourola Maach at home
Use fresh Mourola Mach to make this delicacy. Mourola is a small fish that requires special treatment when being prepared for cooking. It is not possible to cut and clean the fish as you would with a larger variety, as the size of this particular fish makes it impractical to do so. Instead, it is necessary to clean and discard the interiors in order to avoid any unpleasant bitter taste. This can be done by carefully removing the head, guts, and other organs before cooking.
Once these have been removed, the fish can be cooked in a variety of ways, such as baking, grilling, or even smoking. While it may take a bit more effort and time, the end result will be a delicious and flavorful dish.
Frequently Asked Questions about Mourola Maacher Tel Chorchori Kacha Aam Diye
If you are allergic to something, always replace it with something else while you are having a dish that needs to be cooked with the ingredient you are allergic to. You can use vegetable oil or Olive Oil
Not at all! It all depends on your preference and the availability of the ingredient.
Do check the Recipe video I have shared below. The process is shown there in detail.
Related Summer Recipes
Looking for other recipes like this? Try these:
Chorchori Recipes
My blog has various chorchori recipes, non-veg, veg, and vegan.
Recipe Card
Mourola Maacher Tel Chorchori Kacha Aam Diye
Mourola Maacher Tel Chorchori Kacha Aam Diye, a Bengali mishmash-like curry cooked with raw mangoes and Freshwater small fish Mourola Maach, this dish is perfect for a summer meal. The tangy flavors of the mangoes pair perfectly with the fish, making it a delicious and refreshing dish.
Ingredients
- 250 g Mourola Maach/ Morola Maach
- 1 Green Mango
- 1 Onion
- 3 clove Garlic
- 4 Green Chilies
- 100 g Cilantro
- 5 tablespoon Mustard Oil
Tempering
- ½ teaspoon Fenugreek Seed/ Methi dana
- 2 Dry Red Chili
Spices
- 1.5 teaspoon Turmeric Powder
- ¼ teaspoon Red Chili Powder
- 1 tablespoon Mustard Paste
- 1 teaspoon Sugar
- 1.5 teaspoon Salt
Instructions
Cleaning Morola Maach
- After washing the Mourola Maach under running water, press the belly portion and let the inner portions pop out.
- This way you will remove the discards from small fish very easily.
- By doing this, you will be able to clean the fish more efficiently and avoid wasting any of the edible parts.
- Check the Video to understand the process.
- Once cleaned, wash the fish under running water before marinating those.
Marination
- Marinate clean and dressed Mourola Maach with 1 teaspoon salt and 1 teaspoon turmeric powder.
- After marinating keep the fish for 10 minutes at room temperature before frying those.
Preparation for Mourola Maacher Tel Chorchori Kacha Aam Diye
- Remove the skin of one Green Mango and cut it into long slices.
- Discard the seed if present.
- Cut Green Chillies mid-way through.
- Chop One Onion into long slices.
- Chop Garlic Cloves too.
- Mix 5 tablespoon water with the Mustard Paste to dilute it.
Cooking
- Heat 3 tablespoons of mustard oil in a Pan.
- Sprinkle ½ teaspoon each of Salt And Turmeric Powder.
- Mix the spices with the Oil. Doing this helps to fry the fish without breaking those.
- Fry the fish in three small batches.
- It will take 2 minutes per batch to fry the fish properly on a medium flame.
- Once fried strain from the pan and fry the remaining fish.
- Now add 1 tablespoon Mustard oil to the pan and heat it.
- Temper the Oil with 2 Dry Red Chilies after removing the stem and ½ teaspoon Methi Dana (Fenugreek Seed).
- Now add chopped Onion.
- Lightly saute the Onion, do not brown it.
- Now add chopped Garlic and mix it.
- Add Raw Mango slices to the pan.
- Mix the mangoes and let them cook for 5 minutes on low flame.
- Add 1 teaspoon Salt and ¼ teaspoon Turmeric Powder.
- Now add ¼ teaspoon Red Chili Powder as well.
- Mix and keep cooking.
- Now add 1 tablespoon Mustard Paste diluted with 4 tablespoon Water after straining it.
- Add 2 Green Chilies after slicing those.
- Add half of the chopped Cilantro as well.
- Now add 1 teaspoon sugar and mix.
- Cook till the mixture releases oil from the edges and the mangoes soften.
- Add 1 cup water and let it boil.
- Now add fried Mourola Maach Lightly fold and cook for 2 minutes.
- Add 1 tablespoon Mustard Oil and mix.
- Mourola Maach'er Kancha Aam diye Tel Chorchori is ready!
- At times, we prefer the Mourolar Chorchori a bit runny!
- To do that add 1 Cup of water at this point and cook for a minute and switch the flame off!
- To make the Morola Mach'er Chorchori more spicy and flavorful add 2 Green Chillies and Cilantro and serve it hot with steamed rice!
Video
Notes
- Roughly chop the Cilantro as well. Cilantro is optional however, I love the combination of cilantro and green mango when cooked with freshwater small fish mourola.
- You can completely skip it or increase it depending on how sweet or sour the mango is.
Nutrition
Bengali Fish Recipes beyond Fish Curry
- Bengali Macher Matha diye Bhaja Muger Dal aka Macher Muro Diye Dal
- Muri Ghonto | Bengali Fish Head and Rice Mishmash Muro Ghonto
- Macher Dimer Bora | Bengali Fish Roe Fritters
- Magur Macher Rosha
- Mawa Ghater Ilish Macher Lejar Bhorta | Ilish Macher Bhorta
- Ilish Macher Tok aka Ilish Macher Tawk
- Bhangachora Shukto aka Bhangachora Torkari
- Macher Teler Chorchori aka Fish Fat (and Fish liver & Intestine) Mishmash with Potatoes and Eggplant
Let's connect over Mourola Maacher Tel Chorchori Kacha Aam Diye Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Mourola Maacher Tel Chorchori Kacha Aam Diye Recipe Pin for You
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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