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.