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    Fish curry
    Bengali cuisine
    bottle gourd greens
    Intermediate
    For 4 people

    Morola Lau Datar Chocchori: Delicious Bengali Bottle Gourd Leaf Fish Curry


    A traditional Bengali fish curry made with morola fish, a small freshwater fish, bottle gourd (lau) leaves and stems, potatoes, and sun-dried lentil dumplings (dal bori). The vegetables are cooked in a tangy mustard-poppy seed gravy, creating a flavour-packed dish. Cooking the fish separately retains its texture. Pairs well with steamed rice.

    Ingredients

    • Morola fish (small river fish, cleaned)

      500 g

    • Bottle gourd (lau) leaves and stems (chopped)

      200 g

    • Potatoes (cubed)

      2 medium

    • Dal bori (sun-dried lentil dumplings)

      10-12 pieces

    • Sunrise Mustard Oil

      4 tbsp

    • Sunrise Kala Jeera (black cumin seeds)

      1 tsp

    • Dried red chillies

      2

    • Sunrise Haldi Powder (turmeric)

      1 tsp

    • Sunrise Lal Mirch Powder (red chilli powder)

      1/2 tsp

    • Sunrise Shorshe Posto Powder (mustard-poppy seed powder)

      2 tbsp

    • Salt

      to taste

    • Green chillies (slit)

      2-3

    • Sugar

      1 tsp

    • Sunrise Jeera Powder (cumin powder)

      1/2 tsp

    Sunrise tip: Lau data, the tender leaves and stems of the bottle gourd plant, add a distinctive earthy flavour to this dish. Cooking them with potatoes helps balance their slight bitterness.

     

    Steps

    Step 1: Prepare the fish

    Time: 10 minutes

    Coat the cleaned morola fish with 1/4 tsp salt and 1/2 tsp Sunrise Haldi Powder. Heat 2 tbsp Sunrise Mustard Oil in a pan. Gently fry the fish until golden. Remove and set aside.

     

    Step 2: Parboil the potatoes

    Time: 6 minutes

    Cut the potatoes into large cubes. Place in a microwave-safe bowl with 1/4 cup water. Cover and microwave on high for 4-5 minutes until partially cooked. Drain and set aside.

     

    Step 3: Fry the dal bori

    Time: 4 minutes

    Heat 1 tbsp Sunrise Mustard Oil in the same pan. Fry the dal bori until golden brown. Remove with a slotted spoon and set aside on paper towels.

     

    Step 4: Boil the lau data

    Time: 5 minutes

    Bring a pot of water to a boil. Add the chopped lau leaves and stems. Cook for 3-4 minutes until just tender. Drain well and set aside.

     

    Step 5: Cook the curry

    Time: 15 minutes

    Heat the remaining 1 tbsp mustard oil in the pan. Add the parboiled potato cubes and toss for 1-2 minutes.

    Add the fried dal bori, Sunrise Kala Jeera, and dried red chillies. Sauté for 30 seconds.

    Add the boiled lau leaves and stems. Season with salt. Stir-fry for 2 minutes.

    Pour in 1/4 cup water. Cover and simmer for 5 minutes.

     

    Step 6: Prepare the mustard paste

    Time: 2 minutes

    In a small bowl, mix the Sunrise Shorshe Posto Powder with 1/4 tsp salt and 2 tbsp water to form a smooth paste. Set aside.

     

    Step 7: Finish the curry

    Time: 8 minutes

    To the simmering curry, add 1/2 tsp each Sunrise Haldi Powder and Sunrise Lal Mirch Powder. Mix well.

    Gently stir in the fried morola fish and slit green chillies.

    Pour in the mustard-poppy seed paste. Stir until well combined.

    Add 1 tsp sugar and 1/2 tsp Sunrise Jeera Powder. Mix again.

    Simmer uncovered for 2-3 minutes. Remove from heat.

     

    Goes Best With

    • Accompaniment: Steamed white rice