June 21, 2012

Morola macher jhal (Spicy mola carplet)

Mola carplet or morola is a famous for its jhal, jhol, and ambol in a Bengali kitchen. It is cooked in a hot spicy dry preparation with lots of onions and occasionally potatoes (jhal), it can be in mild watery gravy (jhol), it is even cooked in mild sour gravy (ambol) to beat the summer heat, and then there is of course the crispy fried version. I love it best as morola macher jhal with lots of onions, chilies, and no potatoes. The crispy fried morola with a watery masoor dal comes a close second. This time I however decided to go with the favorite preparation. I love the sweetness of the golden brown onions to balance the heat from the green and red chilies. The pungency of the mustard oil adds to the taste. The not-so crispy friend fishes retain their soft fresh tenderness. With steaming hot rice, this spicy oily morola-r jhal is heaven on palate on some cloudy rainy noon.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

300g mola carplet
2 big onions
2-3 green chilies
1 dried red chili
Turmeric powder
Mustard oil


1.      Clean the mola carplets. Rub them with turmeric powder and salt.
2.      Heat mustard oil in a wok. Shallow fry the fishes until they are golden (4-5 minutes). Take care that the oil is hot and fry them in batches so that the fishes do not lump together.
3.      Set aside on a kitchen towel.
4.      Finely chop the onions.
5.      In hot oil, add the green and dried chilies. Let them crackle. Add the onions. Fry until golden brown.
6.      Add the fried fishes. Season. On low-medium heat cook until it leaves oil on sides.
7.      Serve with steaming rice.

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