Mourala Maach-r Tok
A recipe, is only a list of ingrediants and the method of combining them, with a beating heart and dollops of faith. I go through this phenomenon every time I enter the kitchen. At times, the experience of cooking a particular dish many a times, is replaced by trepidation. It happens. Not only to me, but I am sure to everyone!!
But this particular recipe, that I am going to share today, is nothing fancy. Rather one is overcome with a sense of comfort, while cooking and more importantly while eating it. Comfort of familiarity, of traditions, aromas, surroundings and palette. I have been told, certain resturants specialising in Bengali cusine,around the city, these days, have included this humble dish in their elaborate menu. I am yet to try them out. As for the one, that I make at home, allows me the freedom to throw in ingrediants at my fancy. I enjoy the liberty to make small changes, depending on the season & more importantly, what's handy!! (This dish is kind of based on all the spices that are readily available in every Bengali household. Trust me!!)
Ma, had never really loved the idea of cooking Mourala (Whitebait) so much, as she has Puti, Kachki and the likes. But I remember my Kaki, cooking it often, with raw mangoes. I still remember the backdrop of that red spicy jhol aka curry, complementing the sourness well along with the fish.
This Tok, which can be translated into a sour curry, is more like a balance between the sharp tang of raw mangoes, bit of sweetness, set against the mild heat caused by mustard paste and the red chillies. We Bengalis, relish almost everything with steamed rice, bhaat. And this, my dear readers, is certinly no exception.
You don't need any prep for this as such. Keep trepidations at bay, and confidence at high!! And smile, while I tell you the easiest way to make this:
1. 300 gms of cleaned and gutted fish to begin with. Be careful while washing them. It needs to be washed quite a few times, until all that pudginess gets washed away. Once drained well,, pat them dry using a double layer kitchen towel, followed by a gentle massage with salt ( to taste: time to use your judgement/ experience) + 1/4 tsp turmeric powder. Mix and keep aside for 10 mins.
2. It's better to keep those meagre ingrediants that's required handy. To make it time saving and labour intensive!! 2 nos, raw mangoes ( medium size) peeled, stoned & sliced in moderate thickness + Pound or pulverise mustard 1tbsp + Slit 4-5 nos. green chillies ( i used the fresh red ones) & a couple of dry red chillies.
3. Heat mustard oil in a pan, to deep fry the marinated fish. Once the oil turns hot, reduce flame to high-medium and fry the fishes till crunchy and crispy. Take them out and place them on kitchen towel. Remove some oil from the pan at this stage, keeping in whatever is required to complete the dish. Bottom line, we do not need much oil after the frying is done.
4. To the oil, add 1/2 tsp Panch Phoron ( a typical bengali five spice mix, generally whole spices) + 3-4 broken red chillies + slit green chillies + 8-9 curry leaves, saute' until chillies start to change colour. (Do take care about not burning them.)
5. Add the sliced mango at this stage and cook over high heat for a couple of minutes. Once they are coated well with oil, and have started to change colour slightly, add in about 125 ml water & 1+1/2 tsp sugar. Bring the mix to a boil and simmer till the mangoes are about 70% cooked.
6. Time to add the fried fish back to the pan, accompanied by 1 tbsp mustard paste + some more curry leaves & give a good mix. Allow it to simmer, till the gravy thickens. Adjust for seasoning at this stage. Once the gravy thickens to your desired consistency, sprinkle it with half a tsp of toasted corinader powder or bhaja moshla ( again a typical of Bengali cuisine) and take it off the hob.
7. Do not forget to spoon a tablespoon of Mustard oil on the serving bowls, while serving it with plain rice.
This is a typical dish for summer afternoons, generally served as the last course, The sweet and sour curry is akin to most cultures & cuisines of the world, and Bengal refuses to step back from flaunting it's own. However, many a times I have eaten it all by itself.
For the non-curry lovers, the crunchy fried Mourola can be eaten with steamed rice by adding in some ghee or clarified butter, a pinch of salt and some smashed green chillies. If you fancy a hint of smokiness with the heat, fry some dried red chillies in oil and add it to the rice. Sounds easy, right?? Well, the thought of eat is mouth watering for my Bengali tastebuds.
NOTE:
1. In case you want to hand poind the mustard seeds, it's advisable to soak them in water for about 30 minuts. Please do not count this soaking process into any work.
2. If you do not have Panch phoron, just go ahead and miss the following whoe spices together: Nigella seeds + Cumin + Fenugreek seeds( be cautious about the quantity for this one) + Black mustard + Fennel seeds.
3. The mustard paste used in the dish is the black one, because I love that kick it provides to the dish. However, to attain a more milder one, you can resort to the yellow ones (I am yet to try it till now).
Nothing else to say. But waiting eagerly to hear from you guys.
But this particular recipe, that I am going to share today, is nothing fancy. Rather one is overcome with a sense of comfort, while cooking and more importantly while eating it. Comfort of familiarity, of traditions, aromas, surroundings and palette. I have been told, certain resturants specialising in Bengali cusine,around the city, these days, have included this humble dish in their elaborate menu. I am yet to try them out. As for the one, that I make at home, allows me the freedom to throw in ingrediants at my fancy. I enjoy the liberty to make small changes, depending on the season & more importantly, what's handy!! (This dish is kind of based on all the spices that are readily available in every Bengali household. Trust me!!)
Ma, had never really loved the idea of cooking Mourala (Whitebait) so much, as she has Puti, Kachki and the likes. But I remember my Kaki, cooking it often, with raw mangoes. I still remember the backdrop of that red spicy jhol aka curry, complementing the sourness well along with the fish.
This Tok, which can be translated into a sour curry, is more like a balance between the sharp tang of raw mangoes, bit of sweetness, set against the mild heat caused by mustard paste and the red chillies. We Bengalis, relish almost everything with steamed rice, bhaat. And this, my dear readers, is certinly no exception.
You don't need any prep for this as such. Keep trepidations at bay, and confidence at high!! And smile, while I tell you the easiest way to make this:
1. 300 gms of cleaned and gutted fish to begin with. Be careful while washing them. It needs to be washed quite a few times, until all that pudginess gets washed away. Once drained well,, pat them dry using a double layer kitchen towel, followed by a gentle massage with salt ( to taste: time to use your judgement/ experience) + 1/4 tsp turmeric powder. Mix and keep aside for 10 mins.
2. It's better to keep those meagre ingrediants that's required handy. To make it time saving and labour intensive!! 2 nos, raw mangoes ( medium size) peeled, stoned & sliced in moderate thickness + Pound or pulverise mustard 1tbsp + Slit 4-5 nos. green chillies ( i used the fresh red ones) & a couple of dry red chillies.
3. Heat mustard oil in a pan, to deep fry the marinated fish. Once the oil turns hot, reduce flame to high-medium and fry the fishes till crunchy and crispy. Take them out and place them on kitchen towel. Remove some oil from the pan at this stage, keeping in whatever is required to complete the dish. Bottom line, we do not need much oil after the frying is done.
4. To the oil, add 1/2 tsp Panch Phoron ( a typical bengali five spice mix, generally whole spices) + 3-4 broken red chillies + slit green chillies + 8-9 curry leaves, saute' until chillies start to change colour. (Do take care about not burning them.)
5. Add the sliced mango at this stage and cook over high heat for a couple of minutes. Once they are coated well with oil, and have started to change colour slightly, add in about 125 ml water & 1+1/2 tsp sugar. Bring the mix to a boil and simmer till the mangoes are about 70% cooked.
6. Time to add the fried fish back to the pan, accompanied by 1 tbsp mustard paste + some more curry leaves & give a good mix. Allow it to simmer, till the gravy thickens. Adjust for seasoning at this stage. Once the gravy thickens to your desired consistency, sprinkle it with half a tsp of toasted corinader powder or bhaja moshla ( again a typical of Bengali cuisine) and take it off the hob.
7. Do not forget to spoon a tablespoon of Mustard oil on the serving bowls, while serving it with plain rice.
This is a typical dish for summer afternoons, generally served as the last course, The sweet and sour curry is akin to most cultures & cuisines of the world, and Bengal refuses to step back from flaunting it's own. However, many a times I have eaten it all by itself.
For the non-curry lovers, the crunchy fried Mourola can be eaten with steamed rice by adding in some ghee or clarified butter, a pinch of salt and some smashed green chillies. If you fancy a hint of smokiness with the heat, fry some dried red chillies in oil and add it to the rice. Sounds easy, right?? Well, the thought of eat is mouth watering for my Bengali tastebuds.
NOTE:
1. In case you want to hand poind the mustard seeds, it's advisable to soak them in water for about 30 minuts. Please do not count this soaking process into any work.
2. If you do not have Panch phoron, just go ahead and miss the following whoe spices together: Nigella seeds + Cumin + Fenugreek seeds( be cautious about the quantity for this one) + Black mustard + Fennel seeds.
3. The mustard paste used in the dish is the black one, because I love that kick it provides to the dish. However, to attain a more milder one, you can resort to the yellow ones (I am yet to try it till now).
Nothing else to say. But waiting eagerly to hear from you guys.
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