Mourala Macher Chorchori | Bengali Recipe of Small Fish

There is an imperishable bonding between fishes and Bengalis. As a Bong, I really enjoy it and always explain about this bonding to my non-Bengali friends. For Bengalis, fishes are much more than a food ingredient. According to our old ancestors, fishes are auspicious and it’s a significant part of any celebration. Whether it’s Annaprasan or Marriage ceremony or any parties, fish curries are the salient part of any of these.

Fish Curries are the biggest example of good cooking skills of a Bong. My mom is an exceptional good cook and Fish Curries are her biggest forte. I have learnt many fish recipes from her and Mourala Macher Chorchori is one of them.

Mourala macher recipe always makes me feel very nostalgic. It always takes me to the delicious memories of my childhood. For a Bong Mom, Macher Chorchori is the easiest way to make her kids eat healthy vegetables and even my mom did the same.

A bowl of Mourala Macher Chorchori with Pyaj Diye Masoor Dal and Plain rice is more than a comfort meal for me. I am pretty sure many of you are on the same side with me. If you are a Bong and you have not tried it yet, then I would highly recommend you try it at least once. I am pretty sure you are going to repeat it frequently.

Mourala Macher Chorchori is a very simple and easy recipe which requires minimal effort to get prepared. It requires very common and easily available ingredients to get prepared. Though it gets ready very easily, but it tastes divine.

Since my childhood, I love eating fishes and especially fresh water small fishes. This is quite predictable for most of the Bongs. Puti mach, Mourala Mach, Kajoli mach are few of my favourites. I have prepared many Mourala Macher recipe. Mourala Macher Jhal, Mourala Macher Jhol, Mourala Macher Tok, Mourala Macher Chorchori are few of them. When I was in Kolkata, I used to get fresh Mourala mach from fish market. But in London, I get these small fishes in frozen blocks.

Mourola Macher Chorchori with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, let me share few interesting facts about Mourola Mach (Small Fish) and the recipe.

What is Chorchori?

Chorchori is nothing but a Bengali style of cooking mixed vegetable. It does not have any strict rule or recipe for its preparation. It is cooked with different kinds of seasonal vegetables – sometimes with fishes, and sometimes pure vegan. It completely depends on the availability of vegetables in your freeze. In ancient times, people used to prepare this dish with all the left-over vegetables.

How to clean and fry Mourala mach (Small Fish)?

How to make Mourala macher Chorchori?

For this Mourala Macher recipe, first I have cut and cleaned the fishes and then marinated them with Salt and Turmeric powder for some time. Then I have fried them and kept them aside.

To prepare the Chorchori, I have used Potatoes and Brinjals. I have cut them into medium sized wedges. I have used few other elements like sliced Onions, green Chillies and chopped Cilantros along with few spices to infuse pleasing aroma to the dish.

I have used Nigella seeds for the tempering the Mourala Macher Chorchori. It goes well with the flavour of the dish. I have also used Cumin powder and Coriander powder for the dish. I have not added any extra water to cook the veggies or the fish. Addition of extra water makes the Chorchori soggy and mushy.

After putting all the spices, I have added the fried fishes in the pan and cooked them in lowest flame for some time. This step helps the veggies to absorb the flavour of the fish.

Ingredients:

• Mourala Mach (Small Fish), 250 grams
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

• 2 red Onion, thin sliced
• 3 large Potato, cut into medium wedges
• 1 large Brinjal, cut into medium wedges
• 3-4 green Chillies
• 3 tablespoons Cilantro, chopped
• ½ teaspoon Nigella seeds
• 1 teaspoon Turmeric powder
• 1 and ½ teaspoons Cumin powder (Jeera)
• 1 teaspoon Coriander powder (Dhania)
• Salt to taste
• Mustard oil for cooking

1. Cut and clean the Mourala mach (Small Fish) by rubbing with salt and then wash them with water.
   

2. Marinate the fishes with Salt, Turmeric powder and keep them aside for 10-15 minutes.
   
   

3. Add Mustard oil into the pan and wait until the oil is hot.
   

4. Put the flame in low and add the marinated Fishes into the pan.
   

5. Fry each side of the fishes for 3-4 minutes in medium high flame. For Chorchori preparation, fry the fishes a bit more as compared to other fish gravy preparations.
   

6. Once you have completed frying the fishes, keep them aside on a plate.
   

7. In the same pan, if required, add some more Oil and wait until the Oil becomes hot.
8. Add Nigella seeds and let them crackle.
   

9. Add sliced Onions and give a nice mix.
   

10. Fry them in medium high flame for 4-5 minutes until the Onions become translucent. Stir in between.
11. Add Potatoes, green Chillies and give a nice mix.
    

12. Add Salt, Turmeric powder into the pan and mix it.
    

13. Add Brinjal or Eggplant into the pan and give a nice mix.
    

14. Cover the pan and cook the veggies in medium high flame for 2 minutes.
15. Give a nice stir and again cover the pan and cook it in low flame for 6-8 minutes until all the veggies become tender. Stir in between.
    Tip: Don’t overcook the veggies or else your chorchori will become mushy.
    
16. Add Cumin powder, Coriander powder and mix them nicely.
    

17. Cook the masala in lowest flame for a minute.
18. Add the fried fish (Step 6) into the pan.
    

19. Sprinkle some chopped Cilantros on the top.
    

20. Give a nice and gentle stir and cover the pan. Cook them in low flame for another 2-3 minutes.
    

21. Switch off the flame and put the pan down.