Mourola Fish Recipe with Green Mangoes (MACHH’ER TOK)
Ideal For
Lunch
Food Type
Non-VegIngredients
How To Cook
- 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
- 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
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