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.
Servings 6 people
Calories 213kcal
Cost Rs 200
Ingredients
- 250 g Mourola Maach/ Morola Maach
- 1 Green Mango
- 1 Onion
- 3 clove Garlic
- 4 Green Chilies
- 100 g Cilantro
- 5 Tbsp. Mustard Oil
Tempering
- ½ Tsp. Fenugreek Seed/ Methi dana
- 2 Dry Red Chili
Spices
- 1.5 Tsp. Turmeric Powder
- ¼ Tsp. Red Chili Powder
- 1 Tbsp. Mustard Paste
- 1 Tsp. Sugar
- 1.5 Tsp. 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 Tsp. Salt and 1 Tsp. 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 Tbsp. water with the Mustard Paste to dilute it.
Cooking
- Heat 3 Tbsp. Mustard Oil in a Pan.
- Sprinkle ½ Tsp. 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 Tbsp. Mustard oil to the pan and heat it.
- Temper the Oil with 2 Dry Red Chilies after removing the stem and /2 Tsp. 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 Tsp. Salt. Add ¼ Tsp. Turmeric Powder. Now add ¼ Tsp. Red Chili Powder as well.
- Mix and keep cooking.
- Now add 1 Tbsp. Mustard Paste diluted with 4 Tbsp. Water after straining it.
- Add 2 Green Chilies after slicing those.
- Add half of the chopped Cilantro as well.
- Now add 1 Tsp. 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 Tbsp. 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
Serving: 75g | Calories: 213kcal | Carbohydrates: 13.1g | Protein: 11.4g | Fat: 13.4g | Saturated Fat: 1.8g | Cholesterol: 18mg | Sodium: 763mg | Fiber: 2g | Sugar: 9.7g
