DADABHAI AND DADU
My culinary journey, “Life on a Plate,” pays homage to my roots. With my grandfather hailing from Gopalganj and my grandmother from Khulna, I infuse their specialties with my unique twists, sparked by cherished childhood memories spent together.
GOLDEN MAHSEER FISH WITH GOURD
লাউ দিয়ে শোল মাছ
SERVES
6
PREPARATION
20 Mins
COOKING
20 Mins
1 whole golden masheer fish (about 800 g)
1 ½ teaspoons turmeric powder
2 ½ teaspoons salt
¼ cup oil
1 tablespoon onion paste
1 teaspoon garlic paste
½ cup tomato, cubed
½ teaspoon dry chilli powder
½ teaspoon coriander powder
3 cups (about 500 g) gourd, cubed
2 teaspoons lemon juice
5 green chillies
১টি শোল মাছ(৪০০ গ্রাম)
১ ½ চা চামচ হলুদ গুঁড়া
২ ½ চা চামচ লবন
¼ কাপ তেল
১ টেবিল চামচ পেঁয়াজ বাটা
১ চা চামচ রসুন বাটা
½ কাপপ টমেটো, কিউব করা
½ চা চামমচ শুকনো মরিচের গুঁড়া
½ চা চামচ ধনে গুঁড়া
৩ কাপ (৫০০ গ্রাম) ) লাউ, কিউব করা
২ চা চামচ লেবুর রস
৫টি কাচা মরিচ
DETAILS :
FOR SERVING: fried garlic, green and red chilli, coriander and kaffir lime leaves, and lemon.
CLEAN and wash the fish thoroughly. Make ½-inch round pieces. Marinate the fish with ½ teaspoon turmeric and 1 teaspoon salt for 10 minutes.
HEAT 2 tablespoons of oil, and shallow fry the fish until light golden brown and tender. Remove the pan from the heat.
IN a separate pan, add the rest of the oil and fry the onion and garlic paste. When the aroma develops, add all the ingredients from 2 teaspoons salt to coriander powder. Mix well.
ADD the gourd, cover it, and cook over low heat until the gourd is tender.
Taste and adjust the seasoning.
ADD lemon juice and green chillies, cover, and cook for 5 minutes. Add
the fried fish and mix carefully with the gourd or, in a serving dish, arrange
the fish from head to tail, and serve the gourd on both sides of the fish.
Sprinkle the fried garlic and coriander leaves. Serve immediately.
