Mola Macher Chorchori Recipe is a flavorful Bengali dish made with small fish, typically mola (also called Indian anchovy), cooked with various vegetables and spices. Here’s a simple recipe to prepare it:
Ingredients:
1.Mola fish (small anchovy or similar small fish) – 300g
2.Potatoes – 1, cubed
3.Brinjal (eggplant) – 1, chopped
4.Pumpkin – 1 cup, chopped
5.Green beans – 1/2 cup, chopped
6.Tomato – 1, chopped
7.Green chilies – 2-3, slit
8.Mustard oil – 2-3 tbsp
9.Panch phoron (Bengali five-spice mix) – 1 tsp (mustard seeds, nigella seeds, fenugreek, cumin, and fennel seeds)
9.Turmeric powder – 1/2 tsp
10.Red chili powder – 1/2 tsp
11.Salt – to taste
12.Sugar – 1/2 tsp
13.Fresh coriander leaves – for garnish
Instructions:
Prepare the fish:
Clean and wash the mola fish thoroughly. Set aside to drain excess water.
Fry the fish:
Heat mustard oil in a pan. Add the cleaned fish and fry them lightly until golden. Remove and set aside.
Temper the oil:
In the same pan, add panch phoron (Bengali five-spice mix) and let it splutter.
Add vegetables:
Add the cubed potatoes, brinjal, pumpkin, and green beans. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Add spices:
Add turmeric powder, red chili powder, and salt. Stir well to coat the vegetables with the spices.
Cook with tomatoes:
Add the chopped tomatoes and green chilies. Cook until the tomatoes soften and release oil.
Add water:
Pour in a small amount of water (around 1/2 cup), cover, and cook on low heat until the vegetables are cooked through and tender.
Add fried fish:
Gently add the fried mola fish back into the pan. Stir carefully so the fish doesn’t break. Let it simmer for 5-7 minutes, allowing the flavors to meld together.
Finish and garnish:
Sprinkle a little sugar to balance the flavors. Adjust salt if needed. Garnish with fresh coriander leaves.
Serve the Mola Machher Chorchori hot with steamed rice!
Enjoy this simple, hearty, and flavorful Bengali dish!
