Mouri bata koi mach | How to make Mouri bata koi mach

By Alina Sarker  |  3rd May 2016  |  
4.5 from 2 reviews Rate It!
  • Mouri bata koi mach , How to make Mouri bata koi mach
Mouri bata koi mach by Alina Sarker
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

29

2





About Mouri bata koi mach

This is an authentic dish from Bengali cuisine which uses one major spice that is saunf and the taste is mouthwatering. Koi fish or climbing perch is a great delicacy with the Bengalis and this fish is usually bought live.

Mouri bata koi mach , a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Mouri bata koi mach is just mouth-watering. This amazing recipe is provided by Alina Sarker. Be it kids or adults, no one can resist this delicious dish. How to make Mouri bata koi mach is a question which arises in people's mind quite often. So, this simple step by step Mouri bata koi mach recipe by Alina Sarker. Mouri bata koi mach can even be tried by beginners. A few secret ingredients in Mouri bata koi mach just makes it the way it is served in restaurants. Mouri bata koi mach can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Mouri bata koi mach .

Mouri bata koi mach

Ingredients to make Mouri bata koi mach

  • Large Koi fish- 4
  • Mustard oil- 250 ml
  • Saunf/aniseed/ mouri- 100 gms (grounded to a fine paste)
  • Turmeric powder- 1-2 tsp
  • Slit green chillies 4-5
  • Red chilli powder (optional)
  • Salt to taste

How to make Mouri bata koi mach

  1. Clean the fish thoroughly, smear with salt and turmeric powder. Keep aside. Grind the mouri/ saunf to a fine paste.
  2. Heat 75 gms of mustard oil , preferably in a flat pan and fry the fishes on both sides lightly till done. Then remove and keep aside.
  3. Heat the rest of the oil, put in the saunf/ mouri paste and fry till the oil separates. Add turmeric, salt and a lttle water. Simmer for sometime while stirring occasionally till the oil separates and aroma develops from the masala.
  4. Add slit green chillies and cook till it's done. Remove and serve with steamed rice.

My Tip:

Always use fresh aniseeds because it loses it's flavour if stored for a long period.

Reviews for Mouri bata koi mach (2)

Sukhmani Bedi2 years ago

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Shilpa lad2 years ago

looks mouth watering!
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