Mourala Maacher Tok

1. 1
   prep · ~15 min

   Prepare the fish and soak the tamarind.

   1.Wash 300g mourala fish gently under cold water. Drain and pat dry with a kitchen towel.

   2.Soak 2 tbsp seedless tamarind in 1 cup warm water for 15 minutes. After soaking, squeeze the pulp well and strain. Keep the tamarind water aside.

   TIPDon't skip patting the fish dry. Excess water causes the oil to splutter when frying.
2. 2
   mix · ~5 min

   Season the fish.

   1.Sprinkle 1 pinch turmeric powder and 0.25 tsp salt over the dried fish.

   2.Toss gently to coat each fish evenly. Let it rest for 5 minutes.

   TIPHandle the tiny mourala fish lightly; they break easily.
3. 3
   fry · ~5 min

   Fry the fish until crisp.

   1.Heat 2 tbsp mustard oil in a wok over medium-high heat until it reaches smoking point.

   2.Slide the seasoned fish into the hot oil in a single layer. Do not crowd the pan.

   3.Fry for about 2 minutes on each side until golden and slightly crisp. Remove with a slotted spoon and set aside.

   TIPLet the mustard oil smoke first; this reduces its pungent raw sharpness and brings out a nutty aroma.
4. 4
   temper · ~2 min

   Make the tempering for the broth.

   1.In the same pan with the residual oil, keep the heat on medium.

   2.Add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds. Let them splutter.

   3.Add 1 pinch fenugreek seeds and sauté for 10 seconds until fragrant.

   TIPWatch the fenugreek seeds closely; they burn quickly and turn the broth bitter.
5. 5
   saute · ~1 min

   Sauté the ginger and chili.

   1.Add 2 inch julienned ginger and 3 slit green chilies to the tempering.

   2.Sauté for 1 minute until the ginger turns fragrant and slightly golden at the edges.
6. 6
   simmer · ~10 min

   Build the tangy broth.

   1.Pour in the strained tamarind water and 1 additional cup of plain water.

   2.Add 1 pinch red chili powder, 0.5 tsp sugar, and the remaining 0.25 tsp salt.

   3.Stir well, bring the mixture to a gentle boil, then lower the heat and let it simmer for 8 minutes.

   TIPSimmering the tamarind liquid properly removes any raw smell from the tamarind and deepens the tangy flavor.
7. 7
   assemble · ~5 min

   Add the fried fish to the gravy.

   1.Carefully slide the fried mourala fish into the simmering broth.

   2.Gently shake the pan to settle the fish. Do not stir or the fish will disintegrate.

   3.Simmer for another 5 minutes until the fish absorbs the tangy flavors.

   TIPNever stir the pot after adding the fish. Swirl the pan instead to keep the delicate fish intact.
8. 8
   rest · ~10 min

   Rest the curry before serving.

   Turn off the heat, cover the pan, and allow the Mourala Maacher Tok to rest for 10 minutes. This standing time lets the fish soak up the tangy broth completely.

   TIPThis curry tastes even better after a few hours. If you have time, make it ahead and reheat gently.
9. 9
   garnish

   Garnish with fresh coriander and serve hot.

   1.Transfer the curry to a serving bowl.

   2.Sprinkle 2 tbsp chopped coriander leaves on top.

   3.Serve hot alongside steamed rice.

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