Found some very fresh gang mourola fish in the market . I love mourola in any form, it could be a fritters or some jhal. For this recipe, I have used sorshe bata or mustard paste and the difference in a regular sorshe bata jhal is, I have used some garlic while tempering the oil at the beginning of the cooking. Needless to say, Gang Mourola Jhal goes best with plain rice just like other bengali fish preparation.
Ingredients for Gang Mourola Jhal
- Mourola fish – 300 gm
- Garlic – paste – 1/2 tsp, I have used chopped garlic though
- Mustard paste – 2 tbsp
- Ginger paste – 1 tsp
- Green chili – 5 or more
- panch foran – 1/2 tsp
- Salt and turmeric – as required
- Kashmiri chili powder – 1/2 tsp
- Mustard oil for cooking
How to make Gang Mourola Jhal
Wash and clean the fish. I have discarded the heads as well. Marinate the fish with a pinch of salt and turmwric for 15 minutes.
In a flat pan, heat some mustard oil and then fry the fishes in batches.
To make the gravy, heat some nire mustard oil and then add the panchforan, green chili and the garlic bits. Fry till the garlic is fragrant.
Next add the ginger paste, salt, turmeric and kashmiri chili powder. Fry the masala with a sprinkle of water to avoid burning.
You will see oil coming out of the aides, that mrans the masalas are fried well.
Add the mustard paste at this stage and mix well with the masala. Fry over low heat, excess frying will result in a bitter tasting gravy. So manage the heat accordingly.
Add a cup of hot water and when it starts boiling, add the fried fish.
Boil for 3 – 4 minutes. Stir once or twice. Be careful while stirring, the fish might break.
Adjust the seasoning and boil for 2 more minutes. Finally add some chopped coriander leaves.
Remove from heat. Keep for a standing time for atleast 10 minutes.
Serve hot with plain rice.