Fish stuffed in pointed gourd / Maach Potol
Hola Everybody
Its summer time and the only veggie that I get to see everywhere in the market is pointed gourd / parwal / potol. So one particular recipe of pointed gourd becomes monotonous and our family members kind of becomes tired of eating it. While I was thinking the other day to prepare pointed gourd in a different way , I remembered my mother preparing this veggie in a unique way and it used to taste just heavenly. Hence , I quickly called my mother for the recipe and she explained me the entire method of cooking the recipe. The process requires a considerable investment of time since a lot of preparations need to be done, but the end result will make you fall in love with this dish.
Preparation time : around 1 hour
Cooking time : 30 mins
Servings : 4
Ingredients :
pointed gourd : 500 grams
onion paste : 3 big onions
ginger garlic paste : 1 whole ginger and garlic
cinnamon : 1 big stick
cardamom : 4
clove : 4
green chilli : 6
turmeric powder : one and half teaspoon
red chilli powder : 1 teaspoon
garam masala powder : 1 teaspoon
oil : 4 tablespoon
fish : 4 to 6 pieces ( rohu / carp )
salt to taste
water as required
Method :
2. Meanwhile fry the fish pieces with a pinch of salt and turmeric powder and take out the bones from your fish pieces .
3. Now make a fine paste of onion , ginger , garlic and the seeds taken out of the pointed gourds.
4. Mix and mash all the boneless fish and the gourd seed , onion , ginger , garlic paste together with a pinch of salt and turmeric powder.
3. Shallow fry the fish paste for a minute or so , till the raw smell goes . ( you may also add a few green chilli at this stage , optional but recommended )
4. Now carefully , stuff the fish paste inside the gourd as shown below .
5. Heat oil in a pan and fry these stuffed gourds . After frying , keep them aside.
6. Heat oil , once hot add the whole spices : cardamom , cinnamon and cloves.
7. Add slit green chilli and the remaining onion , ginger and garlic paste.
Its summer time and the only veggie that I get to see everywhere in the market is pointed gourd / parwal / potol. So one particular recipe of pointed gourd becomes monotonous and our family members kind of becomes tired of eating it. While I was thinking the other day to prepare pointed gourd in a different way , I remembered my mother preparing this veggie in a unique way and it used to taste just heavenly. Hence , I quickly called my mother for the recipe and she explained me the entire method of cooking the recipe. The process requires a considerable investment of time since a lot of preparations need to be done, but the end result will make you fall in love with this dish.
Preparation time : around 1 hour
Cooking time : 30 mins
Servings : 4
Ingredients :
pointed gourd : 500 grams
onion paste : 3 big onions
ginger garlic paste : 1 whole ginger and garlic
cinnamon : 1 big stick
cardamom : 4
clove : 4
green chilli : 6
turmeric powder : one and half teaspoon
red chilli powder : 1 teaspoon
garam masala powder : 1 teaspoon
oil : 4 tablespoon
fish : 4 to 6 pieces ( rohu / carp )
salt to taste
water as required
Method :
- Peel the gourd . Make a hole on one side and take out the seeds from within in order to stuff the fish inside. Remember not to throw away the seeds.
3. Now make a fine paste of onion , ginger , garlic and the seeds taken out of the pointed gourds.
7. Add slit green chilli and the remaining onion , ginger and garlic paste.
8. Mix well and saute for a few minutes.
9. Add the powdered spices.
10. Mix the spices well and continue sauting for a few more minutes,
11.Add salt and water as per required and slowly slide the fried stuffed pointed gourds into it.
12. And this yummilicious dish is ready to be served with piping hot rice. Sprinkle garam masala powder from over the top before serving.
Thanks for dropping by.
P.S. : Recipe by my mother.
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