Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
6 pcs rohu fish; 2 potatoes cut into four pieces (lengthwise) each; 5-6 pcs pointed gourd cut into half (lengthwise) each; 1 medium sized onion chopped; 1 small sized tomato chopped; 1 tsp ginger paste; 2 green chilies (make a slit on each chili).

  • 1 bay leaf
  • 1 tsp paanch phoron (whole cumin, whole fenugreek seeds, nigella seeds/kalonji, fennel seeds, radhuni)
  • 1 tsp cumin paste/ powder
  • 1 tsp turmeric powder
  • Salt according to taste.

  1. Marinate the fish with a pinch of salt and turmeric powder. Leave it for 10 minutes.
  2. Heat oil in a pan. Fry the fish until golden brown. Keep aside.
  3. Fry the pointed gourd pieces along with ½  tsp turmeric powder till they turn to light golden brown. Keep aside.
  4. Fry the potato pieces until light brown.
  5. Add the chopped onion and fry it together with potato till it becomes translucent.
  6. Add chopped tomato and green chilies followed by salt and turmeric powder. Fry for some times.
  7. Add pointed gourd pieces and mix well.
  8. Now add some warm water and cover it. Allow it to cook in low flame till the vegetables are done.
  9. Open the lid, add the fish and let it be cooked in medium flame for 3-4 minutes with the lid on.
  10. Transfer the curry to another pot.
  11. Temper oil in the same pan with bay leaf and paanch phoron.
  12. When an aroma of the spices comes out, add cumin paste/powder. Fry for a minute in low flame.
  13. Now add the curry to it. Bring it to a boil on medium flame.
  14. Adjust the taste of salt and turn off the heat.
  15. Serve with plain rice.
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