Today I am going to make a nutritious fish gravy made with potato and ridge gourd. It is a traditional Bengali fish gravy recipe generally made in summer season. The gravy is very light and very tasty to eat. It is very easy to make and perfect for the summer season.
Cooking time – 35 minutes. Serve – 4
1.Fish pieces – 4 (cleaned and washed)
2.Potato – 1 (Peeled and cut lengthwise into 4 pieces)
3.Ridge gourd – 1 (peeled,washed and cut into medium pieces)
4.Cumin seeds – 1/2 tsp.
5.Tomato – 1 (chopped)
6.Ginger paste – 1/2 tsp.
7.Turmeric powder – 1/2 tsp.
8.Chilly powder – 1/4 tsp.
9.Cumin powder – 1/4 tsp.
10.Coriander powder 1/4 tsp.
11.Salt to taste.
12.Oil – 6 tbsp.
13.Slit green chilly – 4
14.Coriander leaves (chopped) – 2 tbsp (optional)
1.Wash the fish and marinate with 1/2 tsp. of salt and a pinch of turmeric powder. Keep aside until use. Soak the potato in water for 10 minutes, drain and keep aside. Grind tomato to a paste, transfer it to a bowl. To this add ginger,turmeric,chilly,cumin,coriander powder and 1/2 cup of water. Mix well. Keep the masala mix aside.
2.Heat 4 tbsp.of oil in a frying pan,when hot reduce the heat and fry the fish until deep brown on both sides.Remove from oil, keep aside. Add ridge gourd in the remaining oil, stir fry for 2 minutes and remove from oil, keep aside.
3.Add 2 tbsp.of oil in the same pan,add cumin seeds. When the cumin looks brown, add the potato. Fry the potato for 2 to 3 minutes. Add the masala mix, saute until the raw smell of the masalas goes off (on slow flame). Add 11/2 to 2 cups of water and salt,let it bring to boil. Add fish and ridge gourd and cook for 7 to 8 minutes on medium flame. Add slit green chilly. Remove pan from heat, cover and give 10 minutes standing time.
Serve this healthy fish gravy with steamed rice.