how to make bori diye morola macher tok
The morola fishes are fried and then simmered in a thin gravy made with tamarind,brinjal and bori/ lentil dumplings and finished in a warm, spicy sauce and this is how to make bori diye morola macher tok/spicy sour morola fish.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 3-4 Persons
Ingredients
- mourola mach- 200 g
- brinjal-1/2
- bori-15-20
- mustard oil-1/2 cup
- mustard seeds-½ tsp
- Tamarind-1 inch(put in a cup of water for 10 minutes)
- 2 pcs green chillies
- 1 tsp turmeric
- red chili powder-1/2 tsp
- Salt to taste
- panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
how to make bori diye morola macher tok
- First we prepare the morola fish to fry. how to clean and wash you can visit how to make morola mach bhaja/mola fish fry .
- Now fry the morola fish and keep aside.
- In the same oil fry the bori and keep aside.
- Now for tempering add panchphoron and mustard seeds, green chili.
- As they splutter and sizzle add the brinjal and fry for 2 minutes.then add turmeric,salt and red chili powder and saute for 1 minute.
- Now add the tamarind water (soaked 10 minutes) and allow it to cook for 5 minutes to boil the brinjal then add the fried fishes and bori/ lentil dumplings and mix it well and cook for 2 minutes.
- Take it out from the oven and let it cool down in room temperature.
- Serve warm or normal temperature with steam rice at the end of the meal.