MOUROLA MACH R PUI SHAK ER CHACHRA/MALABAR SPINACH CURRY WITH SMALL MOUROLA FISH

 

Today I am sharing a different variation of authentic Bengali “Puishak chorchori macher matha di e” to

 “ Puishak er chachra mourola mach di e”. I and my husband always try to change the authentic dish in

 our own way, we enjoy it.

In summer season Malabar spinach (Basale leaf) aka puishak is easily available to local market in West

 Bengal, Odisha and Bangladesh also.

Malabar spinach is rich in unsaturated fatty acid and high in Vitamin A, C, iron and calcium.

It has a high amount of protein for a plant and good source of magnesium, phosphorus and potasium.

Malabar spinach helps in better sleep, healthy heart, prevents dementia, improves eye sight, helps in

 digestion, treats and prevents cancer.

On the other hand, another main ingredient in this dish is “mourola fish”. It is a very common pairing of

 Bengali dish is gorom bhat and” mourla bhaja”. But I use mourola fish in different way.

Small mourola fish is rich in zinc, iron and Vitamin D. So combination of small mourola fish and

 Malabar spinach with different vegetables help to make the dish nutritious.

Now let come to the recipe

INGREDIENTS: MALABAR SPINACH / PUI SHAK: 200 GRAMS

MOUROLA FISH: 100 GRAM

EGG PLANT: 1 MEDIUM SIZE

PAPAYA : 1 SMALL SIZE( I use papaya instead of pumpkin because I have not pumpkin in my kitchen, I made a twist )

POTATO: 1 MEDIUM SIZE

SPICES WHAT I USE: TURMERIC POWDER: 1 TABLE SPOON

WHOLE CUMIN POWDER: 2 TEASPOONS

CORIANDER POWDER: 3 TEASPOONSKASHMIRI, CHILI POWDER: 1 TEASPOON

ONION PASTE: 2 TABLESPOONS

GINGER GARLIC PASTE: 1 TEASPOON

MUSTARD OIL : 2 TABLESPOONS

SALT TO TASTE

JAGGARY POWDER: 1 TEASPOON

HOW TO MAKE: Cut all vegetables in medium sizes, wash very well. Boil vegetables, don’t boil fully.

 Drain out all water from veggies. After marinating mourola fishes with salt and turmeric powder fry

 these. Take out all fried fishes from karai add little more oil in it and pour onion paste, ginger garlic

 paste accordingly. Stir very well, add all spices when a beautiful aroma comes out from the paste and

 again stir. Now add boiled vegetables and mix well. After 2 to 3 minutes add fried mourola fishes in it

 and stir constantly. Now the time to give 1 teaspoon of jaggery powder for perfect taste of dish. Place a

 lid on karai and give standing time for finished product.

Our “PUISHAK CHACHRA SONGE MOUROLA MACH” is ready to serve. Enjoy the dish with hot

 rice and dal ...typically Bengali touch.

Thank you.