Potol dea Macher Jhal (Fish Curry with Pointed Gourd)

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In our family we always like to eat seasonal fruits and vegetables. During summer we find vegetables more with water contents which helps us to keep our body rehydrated. I often make different dishes with ‘potol’ or pointed gourd. This ‘Potol dea Macher Jhal’ or Fish Curry with Pointed Gourd is one of them. It is a very light fish curry ideal for summer. Personally I do not like eating potato so where it can be avoided I do not use potato. If you wish you can cook the same curry with pointed gourd and potato. Here is the recipe which I often cook in summer days….

Ingredients:

Rui Mach or Rohu Fish – 8 pieces
Pointed Gourd – 4
1 ½ tsp Turmeric Powder
2 Tbsp Mustard Paste
¾ tsp Red Chillie Powder
¼ tsp Kalonji or Nigella Seeds
2 – 3 (Slitted) Green Chillie
To taste Salt
Mustard Oil – 2 Tbsp + for frying the fish
Coriander Leaf – A handful (Chopped for garnishing) 

Steps:

  1. Wash and clean fish pieces. Marinate the fish with 1tsp of turmeric powder and little salt for 15 minutes.
  2. Scrap the pointed gourds. Slit them into halves lengthwise then cut each piece diagonally into half inch thick pieces.
  3. Heat 5-6 Tbsp of mustard oil in a wok or kadai and shallow fry the fish till golden brown on both sides. Remove and keep aside.
  4. Add more oil to the pan. Once oil is hot add pointed gourd. Sauté them sprinkling a little salt till light brown. Keep them aside.
  5. Add oil in the kadai (if required) in the same pan and add nigella seeds. Stir for few seconds, then add slitted green chillies.
  6. Add 1 cup water and then add mustard seed paste. When the water starts boiling add turmeric powder, red chillie powder.
  7. Now add fried pointed gourd. Adjust salt. Cover and cook till the pointed gourd is almost done.
  8. Remove the cover and add the fish pieces.
  9. Cook for another 3-4 minutes.
  10. Garnish with chopped coriander leaves and serve hot with steamed rice.
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