Kancha aam o sorse bata diye mourola chochchori/ Carplets cooked with raw mangoes and mustard Paste
Tok-Jhaal (Tangy & Hot) is a flavour that most tongues lap up. This dish is a perfect example of such taste. The tangy raw mangoes come together with the heat of the green chillies resulting in a tang that would leave a pickle like aftertaste in your mouth. Serve with hot plain rice on a weekend afternoon followed by a siesta — well, that’s a slice of bliss for us. How about you?
Ingredients:
- Mourala/ Chuno (Native Indian carplets)
- Mustard Oil
- Mustard Seeds
- Nigella Seeds (Kalo Jeerey)
- Raw (Green) Mangoes – Deskinned and shredded
- Mustard Paste
- Turmeric
- Salt
- Green Chillies
- Water
Method:
- Wash and clean the carplets properly
- Smear salt and turmeric
- Heat mustard oil in a pan
- Fry the fishes till golden and keep aside
- In the same oil, add nigella seeds and mustard seeds
- When the seeds start to splutter, add green chillies
- Add the shredded mangoes and stir for a while
- Add the mustard paste
- Add salt and turmeric
- If you desire, you may add green chilli paste or more slit green chillies at this stage – depending on how much heat you want
- Add a little warm water for everything to cook well
- Add the fried fishes you had kept aside
- Cover and let the fishes absorb the flavours
- Let it cook to desired consistency
- Turn off the heat
- Add a swirl of mustard oil before serving with steamed rice