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
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)
Garam masala:1/2 tsp
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.