Mourola Macher peyaji

Mourolas are these tiny anchovy like fish that are here cooked in an onion fritter. It's basically and Indian onion pakora with mourola fish.

Jump to Recipe Print Recipe

It’s poila baishakh today, so I had to decide on a recipe that’s quintessentially Bengali. I also wanted to keep it simple; something that wouldn’t need elaborate planning and preparation such that anyone who stumbled upon my blog today could quickly make the dish. I knew that it had to be something that goes well with tea and adda, something that’s deep fried, and something that has fish in it. The rest was easy! Tea+adda+fish=mourola maacher peyaji (Onion fritters with fish). 

Hope you enjoy making and eating this dish and hope you have a wonderful new year. Subho naba barsha (happy Bengali new year) to everyone! 

Mourola macher peyaji

Mourolas are these tiny anchovy like fish that are here cooked in an onion fritter. It's basically and Indian onion pakora with mourola fish.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Ingredients

  

• 250 grams mourola Indian carplet
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1 tsp lime juice
• 2 medium onions thinly sliced
• 2 green chilies chopped
• 1/2 tsp nigella/onion seeds
• 3/4 cup gram flour
• salt to taste
• 1/4 cup water
• oil for deep frying

Instructions

 

• Clean and wash the fish; pat dry. Add turmeric power, salt and lime juice and set aside for 15 mins.
• Add sliced onions, chilies, nigella/onion seeds, gram flour and salt to the fish and mix well. Let it rest for 15 more minutes.
• After 15 minutes the onions and fish will have released just enough water to moisten the gram flour so the onions stick together. You want the batter to be of a doughy consistency, not too free-form. You may add slight water to moisten it just enough so they don't fall apart. Try to use as little water as possible.
• Heat enough oil in a pan to deep fry the fritters (about 2 inches).
• Drop the fritter batter into the hot oil by the tablespoonful, a few at a time, and fry over medium heat, turning once, until the fritters are golden brown on both sides, about 2 minutes on each side. The fritters will have an irregular shape with a few loose pieces of onion and fish escaping here and there. Check one fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more. Drain on paper towels.
• Serve with kashundi and hot tea.

Tried this recipe?Mention @notacurry or tag #notacurry!