Mourola Fish Recipe with Green Mangoes
The flavors and aromas of a Bengali authentic dish never fail to tingle our taste buds. There are multiple authentic dishes that are not just flavorful but carry a seasonal taste that is native to the Bengali region. Of many dishes, there is Mourola Fish which is savored during the warm summer months. Prepared with a unique combination of mourola fish and green mango, this delicious dish is something to look forward to.
Being not too complicated to prepare, this dish can easily be prepared with the best edible cooking oils in India for enhanced aroma and flavor. Here’s how.
Ingredients
- 300 g mourola fish
- 30 g Doctors’ Choice Kachi Ghani Mustard Oil
- ½ tsp mustard seeds
- 2 pcs dried red chilies
- 100 g kacha mango
- 1 tsp turmeric
- 10 g salt
- 40 g sugar
- 400 g hot water
Procedure
- Marinate the cut and clean fish. Wash the fish with salt and turmeric
- Peel the mangoes and cut them into small wedges
- Heat a kadhai until it’s hot. Pour Doctors’ Choice Kachi Ghani Mustard Oil. Allow it to smoke and then lower the flame
- Fry the fish for roughly 1 minute. Set it aside once crispy
- In the same oil add the red chillies and mustard seeds. Keep the mixture till the mustard seeds start to crackle
- Add the green mangoes and salt. Cook it all for about 4 minutes
- Add the turmeric and mix well. Cover and cook it for 3 more minutes. Ensure the turmeric does not stick to the fish. If yes, do add some hot water to separate the same
- Once the mangoes are soft, add 400 gms of hot water. Also, add the sugar to help it bubble for 2 minutes
- If the mixture isn’t sour enough, do add some more mangoes to increase the sourness
- Add the fried fish. Cook it for a minute to ensure the fish stays soft
- Enjoy delicious and flavorful macher tok with hot rice
