Aloo Potol diye Maacher Jhol (Light Fish Curry with Pointed Gourd & Potato)

During summer the vegetables mostly found in market are full of water contents like ‘potol’ (pointed gourd), ‘Jhinge’ (Ridge Gourd), ‘Lau’ (Bottle Gourd) etc. My today’s recipe is very common and easy Bengali style fish curry which is often cooked as a everyday Fish Curry in Bong kitchen. This Aloo Potol diye Maacher Jhol is a soupy, runny gravy of fish, potato and pointed gourd. In my family we all love ‘potol’ (pointed gourd). So, I cook different veg and non veg dishes with ‘potol’. This particular recipe suited best for hot summer afternoons and it is a delight when taken with steamed rice with a squeeze of lime.

  • Servings: 4-serving
  • Time: 65 mins
  • Difficulty: medium
  • Print

Summary

  • Cuisine: bengali
  • Passive Time: 15 mins
  • Course: main course
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients

8 Rohu Fish or Rui Mach – medium size Pieces
2 (Medium) Potato
6 Pointed Gourd
2 Tbsps Onion Paste
1 (Medium – chopped) Tomato
1 tsp Ginger Paste
1 Bay leaf
½ tsp Cumin Seed
2 – 3 Green Chili
½ tsp Cumin Powder
½ tsp Coriander Powder
½ tsp Garam Masala Powder
1 ½ tsps Turmeric Powder
½ tsp Red Chili Powder – (Optional)
4 Tbsps Mustard Oil
To taste Salt

Steps

  1. Mix the ginger paste, cumin powder, coriander powder and red chillie powder with a little water and make a thick paste. Keep aside.
  2. Marinate the fish pieces with1 tsp of turmeric powder and some salt for 10-15 minutes.
  3. Peel and cut potatoes into four to six pieces if using medium sized potatoes. Cut the two pointed sides of the pointed gourds. Lightly scrap the pointed gourds and cut them into halves diagonally.
  4. Now heat mustard oil in a deep bottom pan or kadai and fry fish pieces in medium flame until those turn golden brown in colour. Keep the fried fish pieces aside.
  5. In the same oil lightly fry both potatoes and pointed gourds separately and keep those aside after frying.
  6. In the same oil crackle the cumin seeds, bay leaf and slit green chilies. Once the roasted aroma of cumin seeds rises add the onion paste and a pinch of salt. Cook on low flame for 4-5 minutes or till the raw smell is gone.
  7. Add in the spice mixture and cook for another 3-4 minutes. Finally add chopped tomato, salt and turmeric powder and cook till the tomatoes are mashed and cooked and oil start to separate at the sides.
  8. Now add fried potatoes and fried pointed Gourd and mix those very well. Sauté for another 2-3 minutes.
  9. Add 2 cups of water and cover the pan with a lid on in high flame for around 5-7 minutes or until the vegetables are almost cooked.
  10. Remove the cover and add fried fishes and cook for 2-3 minutes and sprinkle garam masala powder.
  11. Remove and serve with steamed rice.

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