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