 |
| Morola Macher Chochchori |
It is very special indeed. And I am talking about Childhood.
Those days which are gone, are gone forever. What we can do, is only re-live a few savoured moments.This post is about one such recipe which brings back a lot of good memories to life – The Morola Macher Chochchori.We used to have it during the winter months mostly, because apart from the fish – the peyaj koli and jalpai alu used to be available only during the winter months. The dining table used to be spread on the verandah and the warm sunrays would beam down during the lunch making up for the chilled air.Sundays were special in every way: being a holiday meant that both father and uncle used to be at home apart from the school goers(us), secondly it meant that we would have the choicest of menus.
Morola Mach(Mach being Bengali for Fish) are small river water fishes and gel very well with Peyaj Koli,Potol,Begun,Alu etc. During the summer months when Peyaj Koli isn’t available, Potol and Begun may be used in place of Peyaj Koli.
Ingredients are again pretty simple and typically Bengali.
Serves: 2
Preparation Time: 20 mins
Cooking Time:30 mins
Ingredients:
- Morola Mach(Fish): 150 gms
- Peyaj Koli: 100 gms.Cut into small pieces.
- Potato:One medium sized(70-80 gms).Sliced lonitudinally.
- Onion: One medium sized(50-60 gms).Sliced lonitudinally.
- Tomato: One medium sized(50-60 gms).Cut into small pieces.
- Coriander Leaves: 2 tbsp
- Green Chilli: 3-4.Slit.
- Mustard Oil:
- 3 tbsp for frying the fishes.
- 2 tbsp for the curry.
Spices:
- Cumin Seed Paste: 1 tbsp
- Dry Red Chilli Paste: 1 tbsp
- Turmeric Powder:
- 1.5 tbsp sprinkled over the fishes before frying
- 1 tsp for the curry
Procedure:
Frying the Fishes:
- Sprinkle 1.5 tbsp of turmeric powder and some salt to taste over the fishes and mix the ingredients lightly. Keep aside for 18-20 mins.
- Heat 3 tbsp of mustard oil in a kadai.
- Once the oil is hot, fry the fishes under medium heat for 2.5-3 mins.
- Rest the fried fishes on tissue paper to absorb the excess amount of oil.
Cooking:
- Heat 2 tbsp of mustard oil in the same kadai used to fry the fishes.
- Once the oil gets hot, add the onion slices.
- Stir and fry the onion until they are brown.
- Then add the peyaj koli and sliced potato.
- Sprinkle the turmeric powder and little amount of salt over the mixture.
- Stir the mixture for 3-4 more mins.
- Add the sliced tomato, coriander leaves and green chillies at this point.Stir for a couple of mins.
- Then add the cumin seed paste as well as the dry red chilli paste.
- Increase the heat to high and stir and mix for a couple of mins.
- Then add one cup of warm water and then add the fried fishes.
- Keep stirring occassionally. The spices should get properly blended by this time.
- Reduce the heat to low and add a quarter cup of water.Let the mixture simmer for 10 more mins.
Serve this with rice.
