Maach Diye Potol (snakegourd With Fish Filling)

It is a Bengali cusine. Bengalis are known to be fish eaters. This particular recipe is a brilliant example of their creativity and sense of mixing vegetarian and nonvegetarian in one recipe. This can be eaten as a snack or as a complimentary dish along with rice.

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Sapna Shaw's Secret Indian Recipe !
Serves: 
2

Preparation Time: 
15 mintues
Cooking Time: 
35 mintues

Complexity: 
Medium


Ingredients: 
Rohu / bhetki Machh (or any boneless fish) 250 grams (9 ounce)
Potol (snakegourd) 150 grams
Onion 1 onion (finely chopped)
Raisins 1 tablespoon
Garam masala ½ tablespoons
Green chillies 2-3 pieces (finely chopped)
Sugar ½ tablespoons
Ghee ½ tablespoons
Mustard oil 10 miligrams
Directions: 
Wash the potol and cut the heads. With the help of a pointed knife take out the inside flesh and seeds.
In a pan or karahi pour 4- 5 tablespoon of mustard oil and fry the fish till they turn golden brown.
Afterwards take the bones out and mash the fish.
In the remaining oil fry the onions for 2-3 mintues. Take the onions out and pour it over mashed fish. Add the green chillies, garam masala, salt, sugar, ghee and raisins.
Light the stove again and put 2 tablespoon of oil. Sauté the mashed fish for 2-3 mintues. Take it out and fill the stuffing in potols. Follow till all the potopls have been filled.
In a pan or karahi pour the rest of the oil. Once oil is heated up place all the stuffed potols in the karahi and cook on low flame for 5 mintues. Carefully turn the the potols and again cook for 5-6 mintues. Check if the potol has been cooked. Once done serve hot with Rice.