Friday, 20 September 2013

Muro diye Lau Ghonto(Bottle gourd curry cooked with Rahu Fish head)


Bottle gourd: 2 large

Fish head: 1 medium (I used the head of a 2 kg Rohu fish. In kolkata, generally the fish mongers cut this in 2 pieces, length wise)

Ginger paste: 1.5tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Turmeric:1 tsp

Cumin seeds: 1 tsp

Bay leaf: 2

Dry red chili: 1

Green chili: 2-3

Oil: 2 tbsp (for fish based recipes, I generally use mustard oil and refined oil in 1:1 proportion)


Sugar: 1tsp
Garam masala:1/2 tsp
Ghee:1 tbsp.


Chop the bottle gourd  thin.
Smear the fish head with salt and turmeric. Keep aside for minimum 15 minutes.

Heat the oil and fry the fish head till golden brown on all sides; approx. 5-6 minutes. Drain and keep aside.

Now temper the oil with cumin seeds, bay leaf, green and red chilies.
Once they start to splutter mix the ginger paste, cumin powder and coriander powder. Cook on low till oil starts to separate at the sides.
Add ½ tsp turmeric and little salt. Always add less salt while cooking bottlegourd because the volume of this vegetable reduces  when cooked.

Break the fried fish head in 5-6 pieces.
Mix in the vegetables and cover.
Cook covered on medium till the juice dries up and the vegetables are soft.

Finally check the seasoning and add the sugar. mix and serve hot with white rice.

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