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%Mourola Maacher Tel Chorchori Kacha Aam Diye recipe Debjanir rannaghar

Mourola Maacher Tel Chorchori Kacha Aam Diye

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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.


  • 250g Mourola Maach/ Morola Maach
  • 1 Green Mango
  • 1 Onion
  • 3 cloves of Garlic
  • 4 Green Chilies
  • 1 bunch Cilantro
  • 5 Tbsp. Mustard Oil


  • 1/2 Tsp. Fenugreek Seed/ Methi dana
  • 2 Dry Red Chili


  • 1.5 Tsp. Turmeric Powder
  • 1/4 Tsp. Red Chili Powder
  • 1 Tbsp. Mustard Paste
  • 1 Tsp. Sugar
  • 1.5 Tsp. Salt


Cleaning Morola Maach

  1. After washing the Mourola Maach under running water, press the belly portion and let the inner portions pop out.
  2. This way you will remove the discards from small fish very easily.
  3. By doing this, you will be able to clean the fish more efficiently and avoid wasting any of the edible parts.
  4. Check the Video to understand the process.
  5. Once cleaned, wash the fish under running water before marinating those.


  1. Marinate clean and dressed Mourola Maach with 1 Tsp. Salt and 1 Tsp. Turmeric Powder.
  2. After marinating keep the fish for 10 minutes at room temperature before frying those.

Preparation for Mourola Maacher Tel Chorchori Kacha Aam Diye

  1. Remove the skin of one Green Mango and cut it into long slices.
  2. Discard the seed if present.
  3. Cut Green Chillies mid-way through.
  4. Chop One Onion into long slices.
  5. Chop Garlic Cloves too.
  6. Mix 5 Tbsp. water with the Mustard Paste to dilute it.


  1. Heat 3 Tbsp. Mustard Oil in a Pan.
  2. Sprinkle 1/2 Tsp. each of Salt And Turmeric Powder.
  3. Mix the spices with the Oil. Doing this helps to fry the fish without breaking those.
  4. Fry the fish in three small batches.
  5. It will take 2 minutes per batch to fry the fish properly on a medium flame.
  6. Once fried strain from the pan and fry the remaining fish.
  7. Now add 1 Tbsp. Mustard oil to the pan and heat it.
  8. Temper the Oil with 2 Dry Red Chilies after removing the stem and /2 Tsp. Methi Dana (Fenugreek Seed).
  9. Now add chopped Onion.
  10. Lightly saute the Onion, do not brown it.
  11. Now add chopped Garlic and mix it.
  12. Add Raw Mango slices to the pan.
  13. Mix the mangoes and let them cook for 5 minutes on low flame.
  14. Add 1 Tsp. Salt. Add 1/4 Tsp. Turmeric Powder.
    Now add 1/4 Tsp. Red Chili Powder as well.
  15. Mix and keep cooking.
  16. Now add 1 Tbsp. Mustard Paste diluted with 4 Tbsp. Water after straining it.
  17. Add 2 Green Chilies after slicing those.
  18. Add half of the chopped Cilantro as well. 
  19. Now add 1 Tsp. Sugar and mix. 
  20. Cook till the mixture releases oil from the edges and the mangoes soften.
  21. Add 1 cup water and let it boil.
  22. Now add fried Mourola Maach Lightly fold and cook for 2 minutes.
  23. Add 1 Tbsp. Mustard Oil and mix.
  24. Mourola Maach'er Kancha Aam diye Tel Chorchori is ready!
  25. At times, we prefer the Mourolar Chorchori a bit runny!
  26. To do that add 1 Cup of water at this point and cook for a minute and switch the flame off!
  27. To make the Morola Mach'er Chorchori more spicy and flavorful add 2 Green Chillies and Cilantro and serve it hot with steamed rice!


  • 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.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Fish
  • Method: cooking
  • Cuisine: Bengali


  • Serving Size: 75g
  • Calories: 213
  • Sugar: 9.7g
  • Sodium: 763mg
  • Fat: 13.4g
  • Saturated Fat: 1.8g
  • Carbohydrates: 13.1g
  • Fiber: 2g
  • Protein: 11.4g
  • Cholesterol: 18mg
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