Mourola macher korai chochori

Nothing much to write about this recipe.

 
Mourola mach or anchovies are my husband's favorite. I usually make churchura or mourola mach with alu, peyaj and begun. Obviously these recipes have been repeated so many times that we were bored of them.
 
I was searching frantically for something new yet easy. Something spicy.
 
Then I came across this recipe in the Bengali food magazine Hangla Hneshel.

Some little tweaks here and there...and there it was. Spicy dry stir fry. Hope  hubby likes it!!

Servings: 4

Ingredients:

About 300gm mourola cleaned and gutted.
half tsp. haldi
5 green chilies chopped
1 medium and 1 small onion chopped finely
1 tsp. finely chopped ginger
1.5 tsp. garlic paste
1 tsp. chili powder
2 tsp. mustard paste
1 tsp. poppy seed paste
2 tbsps. oil
Salt

Recipe:

Take a big plate (Thala). Mix everything together evenly.

Let it rest for some time.

Take a wok, grease it with oil and heat up.

Spread the mixture evenly in the wok and lower heat. Do not cover.

After few minutes, turn the mixture and let the other side cook. Continue this till the fish is cooked and oil comes up on the surface.

This should not go totally dry. The mixture should have some moisture. Serve with a sprinkle of coriander leaves.