Alu Potol Diya Masor Jhol (Fish Curry with Pointed Gourd and Potato)

Ingredients

  • 500 gm fish
  • 300 gm Potol (pointed gourd)
  • 2 medium sized potatoes
  • 1 medium sized tomato
  • 2 tbsp ginger paste
  • 2 slit green chillies
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp cumin seeds
  • 2 dry red chillies
  • 1 bay leaf
  • 1 tsp sugar
  • Salt to taste
  • 4 tbsp mustard oil

Method –

  1. Wash the fish and dry with absorbent paper
  2. Smear salt and turmeric powder on fish and set aside
  3. Peel the potatoes and cut into wedges
  4. Scrape the skin from the pointed gourds and cut in half lengthwise
  5. Rub salt and turmeric powder on potatoes and pointed gourd and set aside
  6. Heat mustard oil in a pan
  7. Fry the fish and set aside
  8. Fry the potatoes and pointed gourd and set aside
  9. In the same oil, add cumin seeds
  10. Add bay leaf and dry red chillies
  11. Add the tomatoes and green chillies and fry for 2 minutes
  12. Add ginger paste and fry till the tomatoes become mushy
  13. Sprinkle turmeric, red chilli and cumin powders and fry till the oil separates
  14. Add the potatoes and pointed gourd and sauté till the vegetables are coated with the masala
  15. Add salt to taste and sugar
  16. Pour 2 cups of hot water into the pan.
  17. Add the fish and cook covered on low heat for 10 minutes till done

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