Small Fish Curry with Potatoes, Pointed Gourd and Ridge Gourd

Ingredients

  • 10 pieces small fish
  • 1 potato, cut into thick wedges
  • 2 pointed gourds, cut lengthwise and chopped into big pieces
  • 1 ridge gourd, cut into 2” long pieces
  • 2 green chillies
  • 1/2 tsp nigella seeds
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 3 tbsp mustard oil

Method –

  1. Heat mustard oil in a kadhai
  2. Fry the fish and set aside
  3. In the same oil, add green chillies and nigella seeds
  4. Sauté for 30 seconds
  5. Add potatoes and fry on medium heat for 3 minutes
  6. Add pointed gourd and fry for 3 minutes
  7. Add ridge gourd and fry for 3 minutes
  8. Make a paste of turmeric powder, red chilli powder and cumin powder with a little water
  9. Add the paste into the pan and fry till oil separates
  10. Add 2 cups of warm water and let it come to a boil
  11. Reduce the heat and cook covered till the vegetables become soft
  12. Add fish and salt
  13. Cook covered on low flame for 5 minutes
  14. Serve hot.

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