The Bengali name is well known and it is a very common ideal pairing with bhaat (rice) and daal (lentils) but very rarely, Mourala Mach becomes a main star of any meal. Whenever there is a party or house guests, there is always a discussion point on the starters to go with the alcohol. In the past, we have made various exotic (by our standards) dishes but then there are days, when you have close friends and you just want to relax and not put in much of an effort.
We had Mourala machher peyaji at 6 Ballygunge place the first time. The peyaji in itself is a very popular deep fried evening snack in a Bong household. Peyaji or peyaj ke pakode or onion fritters is equally popular in other parts of the country. I still remember, during my stay in Pune and Mumbai, any visit to Lonavala would always be incomplete without the Kanda Pakoda or the onion fritters and the corn pakodas. During monsoon, a steaming cup of chai and the pakodas with sengdani (crushed peanuts and garlic) powder invokes a different feeling. Coming back to Kolkata, Flurys serve onion rings in a tall wooden pole; of course these are the American version of our peyaji made with a batter of flour, corn flour and eggs.
Mourala machher peyaji is a signature 6 Ballygunge Place dish, where one gets the flavour of both the onion and the fish together. With a batter of bengal gram flour, this is an all season snack and goes brilliantly with alcohol. Next time you want to go for a quick and hassle free starter, go for this and do let us know how you liked it.