Maacher Dalna aloo Potol Diye or Fish With Potato and Pointed Gourd or Fish with Aloo Parwal

Maacher Aloo Potol Diye Dalna or Fish Curry With Aloo and Parwal or Fish with Potato and Pointed Gourd

This Curry goes well with Hot steamed Rice .Its in one word delicious.

Preparation Time - 10-15 min
Cooking Time - 25 - 30 Minutes.

Ingredients:-

1. 2 medium Fish Fillets( I used Cod but Its best with Rohu/Carp/Bhetki you can also use Bass).
2. 1 big Potato cut into 6 pieces.
3. 6-7 Potol/Parwal/Pointed Gourd halved.
4. 1/2 of a medium Onion sliced
5. 1/2 Tomato chopped
6. 1 teaspoon garlic crushed( in a mortar and pestle or Hamaldista )
7. 1 teaspoon ginger crushed (in a mortar and pestle )
8. 1 Indian chilly slit into two.
9. Garam masala ( grind 2 green cardamom,1/2 inch Cinnamon,2 cloves )
10.1/2 teaspoon whole cumin seeds/Jeera.
11. Make a wet masala/spice paste with little water ( 1 teaspoon coriander powder +1 and half teaspoon Cumin Powder + 1/4 teaspoon Paprika or Kashmiri chilly powder + 1/4 teaspoon Cayenne or Red chilly powder +1/4 teaspoon Turmeric powder ).
12. Salt 1/4 teaspoon for marinating the fish or to taste.
13. Sprinkle of turmeric powder for marinating the fish.
14. 1and 1/4 teaspoon Salt for the curry or as per your taste.
15. Sugar 1/2 teaspoon
16. Oil for frying the Fish and for curry 1 and 1/2 to 2 tablespoon[NOTE you can deep fry the fish or shallow fry or bake and broil ]I usually shallow fry .
17. Water for curry as needed( I used around 2 cups water )


Preparation:-

1. Marinate the fish with sprinkle of turmeric powder and 1/4 teaspoon of salt and fry the fish and keep aside.
2. Fry the Pointed gourd /potol/parwaland keep aside.You can also fry the Potatoes but i did not fry the Potatoes this time .
3. Make the wet masala and keep aside.
4. Chop all the vegetables.
5. Grind the garam masala.

Cooking :-

1. Take an utensil the same used for frying the fish and Potol.Just reduce the amount of oil after frying the fish.
2. Add the bay leaf and  whole jeera or cumin seeds.Let the jeera crackle .Then add the garlic crushed.Let it turn light brown and add eh Sliced Onion.fry the Onion until its sides starts turning brown.Then add the ginger crushed and cook for 1-2 minutes.
3. Next add the tomato along with the wet masala paste and cook covered until the tomatoes starts to  melt in the gravy.
4. As I did not fry my Potatoes I added the Potatoes to the gravy at this stage and covered and cooked it with the spices.
5. Cover ,cook and open the lid intermittently to check that the masala is not getting burnt.I usually add the water collected inside the lid into the masala.
6. Do the bhuno or koshano properly.Its an important step and check til the oil seeps out and raw smell of masala is gone.Add sugar at this stage.If needed add little water to avoid burning the spices/masala.
7. When the Potatoes are 70 percent done add the Potol/Parwal/Pointed gourd and mi and cook for 3-4 minutes.
8. Add preferably warm water and let it come to a boil.Add the Salt 1 and 1/4 teaspoon or to taste.
9. Cover and bring the flame to low  medium and simmer.Add the fish fillets.cover and cook.
10. Check to see the Potatoes are done or not and lastly add the garam masala and green chilly.
11. Serve hot with steamed Rice.

Pictures :-