Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, mourolar chochchri. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mourolar Chochchri is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Mourolar Chochchri is something that I’ve loved my whole life. They are fine and they look fantastic.

Mourolar Homemade Recipes For Mourolar From The Biggest Global Cooking Community! See Recipes For Mourolar Chochchri Too. Mourala Macher Bati Chochchri - Bengali Fish Curry.

To get started with this recipe, we have to first prepare a few components. You can cook mourolar chochchri using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mourolar Chochchri:

1. Make ready 250 gm Mourola/Indian Carplet Fish
2. Prepare 1.1/2 pieces long eggplant
3. Prepare 1 piece red onion
4. Get 10-15 pieces green beans/broad beans
5. Make ready 1 piece potato
6. Take 6-7 pieces red chilli
7. Prepare 1 tbsp Kalonji/Nigella Sativa
8. Prepare 1 tbsp turmeric powder
9. Get 1/2 tbsp red chilli powder
10. Take to taste Salt
11. Get 7-8 tbsp mustard oil/vegetable oil

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Steps to make Mourolar Chochchri:

1. Cut and clean the fish very well and marinate with salt and 1/2 tbsp turmeric powder.
2. In the kadai/pan heat 4 tbsp oil and fry the fishes. Remember oil should be hot enough and when fishes are added the flame of the gas should be very low. Then cover the pan and increase the flame to medium. After some time again reduce the flame to very low and open the cover and turn over the fish to fry the other side. When the fish is golden brown keep in the plate. Cook the fishes very carefully.
3. Chopped all the vegetables very finely.
4. In the same kadai/pan heat remaining oil and add kalonji. Then add chopped onion and fry. When it becomes translucent add all the vegetables. Add salt, turmeric powder and red chilli powder. Fry them well.
5. Cover the kadai to soft the vegetables. After some time open the cover and again give a stir. Cook until the vegetables are done. The flame should low-medium.
6. When the vegetables are cooked add the fried fishes and cook for another 10 minutes so that the vegetables are mixed properly with fish. The flame should be low.
7. Check the salt. When the vegetables are mixed well with fish then switch of the flame and serve it with steamed hot rice.

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