Mourola Macher Chochori is a rustic Bengali dish that captures the essence of simple, soulful home cooking. Tiny mourola fish (Indian anchovies) are cooked whole with onions, tomatoes, and a medley of spices to create a vibrant, flavorful curry that’s perfect with steaming rice. This dish is a staple in Bengali homes, where the crunch of the fish and the tang of the gravy tell stories of quick weekday meals and shared laughter at the dining table. Growing up, I watched my Ma whip up this chochori on busy days, her hands moving swiftly as she tossed ingredients into the kadai, filling our home with aromas that made my stomach rumble. “Ektu jhal diye khao, bhalo lage,” she’d say—add a little spice, it tastes better. Today, I’m sharing this cherished recipe, woven with memories and love, to bring a piece of my Bengali kitchen to yours.
A Memory from My KitchenOn rainy afternoons in our small Kolkata home, when the sky turned gray and the air smelled of wet earth, Ma would make Mourola Macher Chochori. It was her go-to dish when she wanted something quick yet comforting. I’d sit on the kitchen stool,偷听着 (sneaking a listen) to her humming old Bengali songs as she cleaned the tiny fish with care. “Mourola choto, kintu shwad boro,” she’d say—small fish, big flavor. This dish was never fancy, but it brought our family together, each bite a reminder of simple joys. Let’s recreate that magic, step by step, with the same love and a sprinkle of nostalgia.
IngredientsFor the Chochori:
- Mourola fish (Indian anchovies): 250g, fresh or frozen
- Onions: 2 medium, finely sliced
- Tomatoes: 2 medium, chopped
- Potatoes: 1 large or 2 small, cut into thin wedges or cubes
- Green chilies: 3–4, slit
- Ginger paste: 1 tsp (or 1-inch ginger, grated)
- Garlic paste: 1 tsp (optional, for extra flavor)
- Turmeric powder: 1 tsp
- Red chili powder: 1 tsp (adjust to taste)
- Kashmiri red chili powder: ½ tsp (for color, optional)
- Cumin powder: ½ tsp
- Coriander powder: ½ tsp
- Mustard oil: 3–4 tbsp
- Salt: to taste
- Sugar: ½ tsp (optional, balances flavors)
- Water: ½–¾ cup
- Fresh coriander leaves: 2 tbsp, chopped (optional, for garnish)
For Marinating the Fish:
- Turmeric powder: ½ tsp
- Salt: ½ tsp
Step-by-Step Recipe for Mourola Macher Chochori
Step 1: Preparing the Mourola FishMourola fish are tiny, so they’re cooked whole—head, tail, and all. The crunch is part of the charm! Cleaning them properly is key, just like Ma taught me.
- Clean the Fish: If using fresh mourola, rinse them thoroughly under running water. Gently rub to remove any dirt or slime. Drain well in a colander. If using frozen fish, thaw them first, then rinse. Pat dry with a kitchen towel to remove excess water—soggy fish won’t fry well. “Jol thakle bhajbe na bhalo,” Ma would remind—wet fish don’t fry nicely.
- Marinate: In a bowl, toss the fish with ½ tsp turmeric powder and ½ tsp salt. Let them sit for 10 minutes while you prep the veggies. This step reduces the fishy smell and adds flavor.
Step 2: Frying the FishFrying the mourola gives them a crispy texture that holds up in the gravy. The smell of fish frying in mustard oil is pure Bengali bliss!
- Heat the Oil: In a kadai or deep frying pan, heat 3 tbsp mustard oil until it starts smoking lightly. Lower the heat to medium. Mustard oil is a must—it’s what makes this dish sing with that authentic Bangla taste.
- Fry the Fish: Add the marinated mourola in small batches to avoid crowding. Fry for 2–3 minutes, turning gently with a slotted spoon, until golden and crisp. Don’t overcook, or they’ll turn hard. Remove and drain on paper towels. “Ektu brown holei uthiye nao,” Ma would say—take them out once they’re lightly brown. Set the fish aside.
Step 3: Cooking the VegetablesThe vegetables in chochori are what make it hearty. Potatoes and onions soak up the spices, while tomatoes add a tangy kick.
- Fry the Potatoes: In the same kadai, add a little more mustard oil if needed (about 1 tbsp). Add the potato wedges and fry on medium heat for 5–6 minutes until they’re golden on the edges. Remove and set aside.
- Cook the Onions: In the same oil, add the sliced onions. Fry on medium heat for 5–7 minutes until soft and golden. Stir often so they don’t burn. Ma always said, “Peyaj bhalo kore bhaj, ranna bhalo hobe”—fry the onions well, and the dish will shine.
- Add Ginger and Garlic: Stir in the ginger paste (and garlic paste if using). Cook for 1 minute until the raw smell fades.
- Add Tomatoes and Spices: Toss in the chopped tomatoes, turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, and coriander powder. Add a pinch of salt to help the tomatoes soften. Cook for 5–6 minutes, stirring, until the tomatoes break down into a thick masala paste and the oil starts to separate.
Step 4: Making the ChochoriNow, let’s bring it all together to create that soul-warming curry. This step is where the kitchen fills with the most inviting aromas.
- Add Potatoes and Water: Return the fried potatoes to the kadai. Pour in ½–¾ cup of water, depending on how much gravy you want. Ma liked it thick, but you can adjust. Add the slit green chilies and sugar (if using). Stir well, cover, and simmer on low heat for 7–8 minutes until the potatoes are tender.
- Check the Gravy: The gravy should be thick and clingy, not watery. If it’s too thin, cook uncovered for a couple of minutes to reduce it. Taste and adjust salt or chili as needed. “Jhal beshi hole ektu chini dao,” Ma would advise—a little sugar balances too much heat.
Step 5: Adding the FishThe final step is to let the fried mourola soak up the gravy’s flavors without losing their crunch.
- Add the Fish: Gently place the fried mourola into the kadai. Stir carefully to coat them in the gravy, but don’t overmix, or the fish might break. Simmer for 2–3 minutes on low heat, just enough for the fish to absorb the flavors.
- Finish and Garnish: Turn off the heat. If you like, sprinkle chopped coriander leaves for a fresh touch. I sometimes skip this, as Ma did, to keep the focus on the fish and spices.
Step 6: Serving the ChochoriServe Mourola Macher Chochori hot with a plate of steaming white rice. The crispy fish, soft potatoes, and spicy-tangy gravy come together in a way that feels like a warm hug. “Bhaat-e mishiye khao,” Ma would say—mix it with rice and eat. For a special touch, pair it with a side of dal and a slice of lime.
Tips from My Kitchen
- Fresh vs. Frozen Fish: Fresh mourola is best for flavor, but frozen works fine if cleaned well. Check for freshness—bright eyes and no strong fishy smell.
- Don’t Skip the Fry: Frying the fish keeps them intact in the gravy. Unfried mourola can make the dish too fishy.
- Mustard Oil Magic: If you don’t have mustard oil, use vegetable oil, but it won’t have that true Bengali soul.
- Veggie Variations: You can add other vegetables like eggplant or pumpkin for a heartier chochori, but keep it simple to let the fish shine.
- Spice it Your Way: Adjust the green chilies and red chili powder to your taste. Ma loved it spicy, but you can keep it mild.
A Dish That Feels Like HomeMaking Mourola Macher Chochori takes me back to those rainy days, when Ma’s quick hands turned humble ingredients into a feast. It’s not a dish that shouts for attention—it’s quiet, comforting, and deeply satisfying, like the stories we shared over meals. I hope this recipe brings a slice of my Bengali home to yours. So, put on some music, maybe a little Tagore, and let the kadai tell its story. Cook with love, eat with joy, and as Ma would say, “Bhalo kore khao, ma!”Bhalo theko, and happy cooking!
