Mourola Macher Bati Chorchori | Delicious, Easy & Quick One Pot Bengali Fish Curry
A Quick, Nutritious Recipe Cooked in Less than 20 Minutes
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: bengali
Keyword: Fish Bati chorchori
Servings: 3people
Author: Samrat Roy Chowdhuri
Cost: ₹75
Equipment
Knife for chopping
Bowl for preparation and cooking, or a saucepan/wok
Serving Bowls
Ingredients
250gmourola fishalternatively, use any small-sized fish
1pcmedium-sized potato
1pcmedium-sized onion
1pcmedium-sized tomato
5pcgreen chilies
2tspturmeric powder
2tbspmustard oil
1tspnigella seeds (kalo jeere or kalonji)
salt to taste
Instructions
Preparation for the Machher Bati Chorchori
Clean the fish properly and allow the excess water to drain off
Cut the potatoes in thin strips as shown in the picture
Finely chop the onions and slice the onions
Slit the green chilies
In a bowl, or saucepan or wok, take all the ingredients mentioned and mix properly. Do not squeeze and apply too much pressure, that might break the fishes
Cooking the Fish Bati Chorchori
Put the bowl (or saucepan/wok) on the flame
Allow this to cook on low flame for 15 minutes
Check in between to ensure that the bottom of the vessel does not burn the dish
Check the seasonings and adjust
Put off the flame, allow to rest for a couple of minutes
Serve hot with steaming hot rice
Notes
The recipe traditionally considers small fishes that are caught from local ponds and sold on the same day in the market
You can include prawns as well for the recipe
Ensure that the potatoes are cut in thin strips. Remember that the fish is small and soft while potato is a vegetable that takes time to cook
You can add in more green chilies if you prefer more heat. Normally, people prefer to have a medium level of pungency for this dish
Do not replace red chilly powder instead of green chilies. Green chilies have a pungent flavor which makes this dish stand out. Adding red chilly powder can cause serious throat burn
Once the dish is done and you have put off the flame, chop a sprig of coriander leaves and add it on top of the dish. Immediately cover it and allow it to rest for another 5 minutes. This will help to increase the flavor profile. I did not add it, as I did not have it with me while cooking the dish