Potal Maach Doi Shorshe Diye Pointed Gourd And Rahu Fish In Mustard And Curd

This is a Bengali dish. Fish, Pointed Gourd and Mustard seeds is used to make the gravy.

photo of Potal Maach Doi Shorshe Diye Pointed Gourd
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Sumitra Chowdhury's Secret Indian Recipe !
Serves: 
6

Preparation Time: 
20 minutes
Cooking Time: 
30 minutes

Complexity: 
Medium


Ingredients: 
For the Fish
6 Rahu Fish pieces
Salt to taste
1/2 tsp Turmeric powder
1/4 cup Mustard Oil to fry the fish
For the Mustard Sauce
3 tbsp of Mustard seeds soaked in water
2 tbsp Poppy seeds
2 Green Chillies
1/2 tsp Turmeric powder
Salt to taste
1/4 cup Curd
For the Gravy
6 Fried Fish
1/2 kg Pointed Gourd peeled roughly... Some peels should remain on the vegetable, cut vertically into half.
Mustard Sauce
2 Green or Red Chillies slit
1 /2 tsp Kalonji / Nigella seeds
3 tbsp Mustard Oil
Few coriander leaves chopped for garnishing
Directions: 
For the Fish Marinate the fish for 15 minutes with turmeric and salt.
Take oil in a pan, heat it. Fry the fish till brown on both the sides.
For the Mustard Sauce Drain the water from the mustard seeds, add all the above ingredients into the blender.
Blend and make a smooth paste.
For the Gravy Take 2 1/2 tbsp oil in a wok, heat it.
Add Nigella seeds and chillies. Let the seed crackle.
Add the pointed gourd.
Stir fry for 3 to 4 minutes, add the mustard sauce and 1 cup water, cover and cook till the pointed gourds are tender.
Add fish, simmer for 2 minutes more, r. Add fish, simmer for 2 minutes more, drizzle the remaining mustard oil on top.
Garnish with coriander leaves.
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