Mourola Machh'Er Tok Recipe
About Mourola Machh'er Tok Recipe:
No matter what day of the week it is, a single scorchy summer day in India can’t go without mangoes for a mango lover. Be it raw mangoes with salt and chilli powder or ripe mangoes for lunch, mango lovers can relish mangoes in any form. And if you can relate to the same, then this recipe is just for you. This fish delicacy has raw mangoes in it. Yes, you heard it right. The raw mangoes make the dish more flavourful and add a hint of aroma that makes the dish irresistibly fragrant to resist digging into. Made with mourola- a variety of small fish, this dish is perfect as a side dish when paired with rice and dal. Easy and quick to make, this dish is all things flavourful and aromatic. Craving a perfect Bengali lunch? Have mourola machh-er tok along with rice, dal and potato chutney and we are sure you’ll keep drooling.
- 9 Ingredients
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Mourola Machh'er Tok Recipe
Steps To Prepare
Marinate the clean fish with salt and turmeric powder.
Peel the mango skin and soak in water.
Cut the mango from the seed and keep it aside.
Heat the kadhai with oil and add the marinated fish to fry lightly and set aside.
To the leftover oil, add mustard seeds and dried red chillies and let them splutter.
Add the mangoes and cover to cook.
Next, add salt and turmeric powder and cook for 2-3 minutes.
Add hot water along with sugar after the mangoes are soft and smash the mangoes with a ladle. Cook for 2-3 minutes.
Add the fried fish and simmer on low heat for 1 min.
Turn off the flame after it's done and serve with rice.