Fish Curry With potato And Pointed Gourd

Ingredients:

Fish: 4 pieces roui fish (any kind of big fish)

Potato: 3-4 small or one medium 

Pointed gourd: 4-5 pieces

Onion Paste: 1 tbsp 

ginger paste: 1/2 tsp

cumin powder: 1/2 tsp

coriander powder: 1/2 tsp

Tomato: 1 medium

Green chillies: 2-3 (depending on your heat tolerance)

Panch foron (Bengali 5 spice): 1/2 tsp

Turmeric

fresh coriander leaves: optional

salt

Oil: 5-6 tbsp

Method:

Mix little turmeric and salt to the cleaned fish pieces and keep aside for at least 15 minutes.

In the mean time cut off the pointed sides of the gourds and run a knife lightly on the surface to slightly peel off the top skin. cut diagonally in two. Wash the potatoes under running water and cut them in half (if using baby potatoes) or peel and cut in 6 or 8 pieces if you are using medium sized potatoes. 

mix the ginger paste-cumin-coriander powder with 1/4 cup water and keep aside.

Heat the oil and and fry the fish pieces till they are golden on both sides (approx. 4-5 minutes each sides). Take out and keep aside.

In the same oil lightly fry the potatoes and gourds with a pinch of salt and turmeric. Fry till the potatoes are half cooked. take out and keep aside.

In the same oil crackle the panchforon and slit green chilies. Once the roasted aroma rises add the onion paste and a pinch of salt. Cook on low flame for 4-5 minutes or till the raw smell is gone. Add in the spice mixture and cook for another 3-4 minutes. Finally add chopped tomato, salt and turmeric and cook till the tomato is cooked and oil start to separate at the sides. Pour 21/2 cups of warm water. adjust the seasoning and cover. Please adjust the amount of water as per you requirement of the gravy. We like it light and runny

Once it starts to boil add all the veggies and fish pieces. cover and let it cook for 5-6 minutes on medium flame till the potatoes are cooked through. Sprinkle fresh chopped coriander leaves and serve hot with steamed rice.