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