চেলা মাছ / ঢেলা মাছ/ Chela / Laubuka /   Silver razorbelly minnow / Osteobrama cotio

Chela is a genus of fish closely related to Laubuka. Chela atpar is a danionins fish in the family Cyprinidae. Endemic in South Asia, it is found in Pakistan, India, Bangladesh and Myanmar.

Chela grows inn  ponds, canals, rivers, wetlands , including Baor i.e. freshwater in abundance. It is breaded in flooded rice field during the rainy season. With clean water and aquatic plants, they prefer to stay. All of them more or less in the areas of Chalan Beel available. Chela Fish has 14.6 percent protein, 4.3 percent fat, as well as significant amounts of minerals, vitamins, calcium, magnesium, and iron. Fish cooked chorchori, it tasted good and popular dish. Fresh fish is available in the market, and always in graet demand.

Nutrient Content

Per 100 grams

Power                       103 kcals

Humidity                   77 grams

Protein                      77 grams

Fat                              4 g

Fiber                          2 g

Mineral                     1 g     

Sugar                         14 grams

Calcium                     590 mg

Phosphorus             340 mg

Iron                            2 mg

It is loaded with important nutrients, such as protein and vitamin D. Fish is also the world's best source of omega-3 fatty acids, which are incredibly important for body and brain. Here are 11 health benefits of eating fish that are supported by research.

Cela/Dela Macher Chorchori

Ingredients:

Mourola mach/ fresh anchovies: 200 gms

Onion: 1 big (sliced in half moon: ½ cup)

Nigella seeds: ½ tsp

Mustard paste: 3 tbsp

Green chillies: 4-5, depending on your heat quotient

Red chili powder: ½ tsp (optional, I mostly use as the green chilies I generally get are not hot enough J)

Mustard oil: 5 tbsp+1/2 tsp for pouring on top later(you can use mustard and any other cooking oil in 1: 1 proportion but please do not skip the mustard oil entirely.)

Salt

Turmeric

Method:

Clean and wash the Mourola fishes under running water. Drain all the water and then mix it with 1/2 tsp turmeric and salt. Mix well and keep aside for min. 15 minutes.

Peel and cut the onion in little thick half moon shape, slit the green chilies and keep aside.

Heat the oil till smoking in a heavy bottom karai or pan. I generally use my non stick pan for this. Carefully place the fishes in one layer and fry on medium flame till golden brown on both sides. If you find it difficult to flip then let it cook for some more time, once its done it will automatically leave the side of the pan. Repeat the process if needed and fry all the fishes. Take out and keep aside.

Now temper the same oil (if needed add 1 tbsp more and heat it through) with nigella seeds and slit green chilies. Once they start to splutter add the sliced onions and a pinch of salt. Sauté it on low flame till they start to change colour (3-4 minutes).

Mix in the mustard paste and turmeric with ¼ cup water and add to the pan. Mix and let it come to a simmer. Cook for 2 minutes before adding 3/4 cup of water, chili powder and salt as per taste. Let it come to a boil on medium flame and then add the fried mourola. Mix and cover. Cook till the gravy thickens and the fishes are tender and juicy (approx. 7-8 minutes).

Add more green chillies and few more drops of mustard oil if desired. Serve ho with warm rice.

Dela / Chela  Spicy Dry Curry

Ingredients:

250gm small fish – like chuno mach / mourala mach

1 medium potato – cut into wedges

2 tsp turmeric powder

1 tsp red chilli powder

¼ tsp cumin powder

¼ tsp coriander powder

½ tsp nigella seeds

2 green chillies - slitted

a handful of fresh coriander leaves - chopped

Salt

1 tbsp mustard oil

Method:

Take 1 and ½ tsp turmeric powder and salt and rub them over the small fishes. Let them marinade for 10 minutes.

In a bowl mix in all the powdered spices with some water, and create a smooth paste. Keep aside.

Heat oil in a kadai and shallow fry the small fishes for 2-3 minutes maximum. Once

done, drain the oil and transfer the fishes into a bowl.

In the same oil shallow fry the potato wedges until they are golden from both the sides. Put the potatoes into a side and take away most of the oil from the kadai leaving only enough oil to cook the curry. 1-2 tsp oil will be enough for that.

Put the nigella seeds and slitted green chillies into the hot oil.

As the spices start to sizzle add in the spice paste that we have prepared.

Sauté for 1-2 minute until the raw flavour of the spices are gone.

Add in the potato wedges and pour in 1 cup of water.

Add salt, mix well and put cover. Cook in this way for another 5-7 minutes or until the potatoes are cooked completely.

Once the potatoes are cooked add the shallow fried small fishes.

Mix everything and simmer for 5 more minutes.

Taste and adjust the seasoning.

Add some chopped fresh green chillies and put off the flame.

KANCHA AAM AR SORSHE BATA DIYE CHOTO MACH

Ingredients :

Chela / Dela 400 gms.

1 Raw mango,cut into length wise

2 Tablespoon of black mustard & green chillies paste

1 Onion Chopped

1/4th Teaspoon of Onion seeds / kalonji. kalojeere

Mustard Oil for Cooking

3-4 Slited Green Chillies

1/2 Teaspoon of Turmeric Powder

1/2 Teaspoon of Kashmiri Red Chilli Powder

Salt

Method

At first cut & wash fishes properly,then marinade with pinch of  salt & turmeric for 15 minutes.

Take a bowl,add green chillies mustard paste with one small cup of water with pinch of salt. Then take a kadai or pan,add mustard oil, dip fry all fish pieces gradually. Keep all fish pieces aside .

Add more oil into the hot pan, let smoke comes out, medium the flame, add kalonji / kalojeere / onion seeds into that hot oil. Quickly add chopped  onion, fry till golden brown, add raw mango, stir fry for few minutes till little soft of mango pieces. Add turmeric powder & kashmiri red chilli powder, pinch of salt. Saute for 2 minutes more. Then pour upper portion of diluted green chillies Mustard paste. Add salt as per your taste bud. Adjust water according to your choice. Let the gravy be boiled around 3-4 minutes. Add all fried fish pieces carefully. Check your gravy consistancy as per your choice & switch off the burner. Place the fish curry into a serving bowl. Garnish with slitted green chillies.

Chela Machh er Chorchori

Ingredients:

Mourala fish - 300 gm

Potato -  2, cut into straws

Egg plant - 1, cubed

Green chili - As per taste

Onion - 2, chopped

Tomato - 1, chopped

Salt, Turmeric

Method

Clean the fish and marinate with salt and turmeric. Fry the fishes till golden and keep aside.

In the same oil, add a pinch of kalonji seeds or kalojire. Then add chopped potatoes with a pinch of salt and turmeric. Saute well.

Add chopped onion and slitted green chilli and mix well.

Add the eggplant and mix well.

Next goes the tomato. Add a bit of salt and turmeric too. Cover the pan with a heavy lid and cook over medium heat. You may need to add a splash of water.

When the vegetables are almost cooked, add the fried fishes and mix carefully with the vegetable.

Cover and let it get cooked over low heat for 5 more minutes.

Adjust the seasoning. Serve with plain rice.

Chela Macher Fish Curry

Ingredients:

1 pound small fish

2 cups chopped onion

 5 garlic colves(chopped)

1/4 cup oil

5 green chili

1/2 tsp turmeric

Salt to tast

Few coriander leafs chopped

Method:

Place all the ingredients in a pan,mix properly and check the salt.

And now cover the lid ans cook for 12 minutes on low heat.

Stir 1 to 2 times in between so that it does not get burnt on bottom.

Now serve hot rice.