Aloo potol diye Maacher jhol...

Aloo Potol Diye Maacher Jhol...

Ingredients:

Rohu Fish/ Rui Mach: 6 medium size Pieces (I have used Fish chunk with Bones)
Potato: 3
Pointed Gourd: 3
Onion: 1
Tomato: 1
Ginger Paste: ½ Tsp.
Garlic Paste: ⅔ Tsp.
Bay leaf: 2
Cumin Seed: ½ Tsp.
Dry Red Chili: 1
Cumin Powder: ½ Tsp.
Coriander Powder: ½ Tsp.
Bengali Garam Masala Powder: ½ Tsp.
Turmeric Powder: 2 Tsp.
Red Chili Powder: 1 Tsp.
Sugar: 1 Tbsp.
Salt: to taste
Mustard Oil: 4 Tbsp.
Ghee/ Clarified Butter: ½ Tsp.

Instructions:

Wash Fish Pieces thoroughly and rub some salt and turmeric powder and leave those for 10 minutes.
Cut Potatoes into halve after removing the skin.
Cut Pointed Gourds into halve without removing the skin.
Thinly slice Onion and make a puree of Tomatoes.
Now heat Mustard Oil in a Deep bottom Pan and fry fish pieces in medium flame until those turn golden brown in colour.
Strain fried fishes from Oil and keep aside.
In the same oil fry both Potatoes and Pointed Guard separately and keep those aside after frying.
Temper remaining oil with Dry Red Chili, Bay leaf and Cumin Seed and then add chopped Onions and fry in medium flame until onions turned light brown.
Add Ginger-Garlic Paste and chopped tomatoes and cook until oil separates from the mixture.
Add little water if required.
Now add Salt, Sugar, Turmeric Powder, Chili Powder, Cumin Powder, Coriander Powder and cook for around 5 minutes in low flame.
Now add fried Potatoes and fried Pointed Gourd and coat those with the spices using a spatula.
Add 3-4 Cup of Water and cover the Pan with a lid and cook in high flame for around 5-7 minutes or until Potatoes cooked completely.
Now add fried fishes and cook for 2-3 minutes and sprinkle Bengali Garam Masala and mix.
Add some more water if required.
Adding Ghee is completely optional but gives amazing flavour to Aloo Potol diye Macher Jhol.

RCP: Net Collected