Mourola- Chingri Bati Chorchori

‘Bati Chorchori’ is mixture of different ingredients taken in a big bowl or ‘Bati’  and cook it covered over very low heat for a prolonged time so that the flavors of its gredients get mixed with each other and lend a distinct taste. I heard the origination of this dish from my Grand Mom that, in ancient Bengal, women used to cook for the male members of the family all the lovely delicious dishes and when everybody had their share of eating, most of the time, very little is left for the ladies working in the kitchen. So they mix whatever is available, small fishes, leftover veggies, etc and put it on the heat with some oil and water. That is the way this delicious dish is born.
Many varieties of Bati Chorchori is cooked in our family having mostly some non-veg element in it. But we have some veg version too, like I made this ‘Borir Jhal’. It can be made with different kind of small fishes, even with prawns like this  ‘Chingri machher Bati Chorchori’. My Mom makes an Egg version too.
Some days back, I got these fresh Mourola fish, and decided to go for Bati Chorchori, I have some small prawns sitting on my refrigerator which I was not able to utilise, since the quantity is very small, so throw them into these Mourola dish, and it has got some lovely flavor. The most important ingredient of a bati chorchori is Mustard Oil, which lends a sharp kick on the tongue. 



  • Mourola Fish – 200 gm
  • Small Prawns – 2-3 tbsp
  • Potato – 1, chopped thinly
  • Onion – 2, chopped thinly
  • Mustard Paste – 2 tbsp
  • Green Chilli Paste – as per taste
  • Salt, Turmeric
  • Mustard Oil – 2 tbsp

Mix all the ingredients in a big bowl or heavy bottomed pan with some sprinkle of water, if required. Keep covered for some time ( 30 minutes or so.)

Now put it on very low heat with a lid and let it get cooked. It will take time but does not need your attention. You will have a lovely smell after some time. When everything is cooked, (check the doneness of the potato), and things are mixed with each other, switch off the heat and keep it on standing time for 10 minutes.


Sprinkle some chopped coriander leaves. You may add a tsp of mustard oil at the end. Goes best with plain rice.