Assalamu Alaikum, everyone. I hope you are all doing well; I am doing well too. Today, I am here with a new recipe:Hilsa fish broth with potal.Hilsa is a favorite among everyone—from people in rural areas to city dwellers. Recognized as the national fish of Bangladesh, it is incredibly aromatic; the mere sight of it is enough to make anyone fall in love with it. It is delicious to eat, and being a freshwater fish, it is available in rivers or the sea throughout the season. Its roe, in particular, is a real treat. Today, I am sharing a recipe for cooking Hilsa with pointed gourd (potol). Without further ado, let’s get started.
ingredients:
➤250g of Hilsa fish pieces
➤500g pointed gourd, cut into pieces
➤Seven green chilies
➤Two large onions
➤Half a teaspoon of garlic paste
➤Half a teaspoon of ginger paste
➤1.5 tablespoons dried red chili powder
➤Half a tablespoon of turmeric powder
➤One tablespoon of coriander powder
➤Half a tablespoon of cumin powder
➤7 tablespoons cooking oil
➤Salt to taste
step by step :
First, heat some cooking oil in a pan and sauté the chopped green chilies and onions. After frying them briefly, add ginger paste, garlic paste, turmeric powder, chili powder, coriander powder, cumin powder, and salt to taste, and sauté the mixture. Once the spices are well-cooked, add the Hilsa fish pieces and stir-fry them for 4–5 minutes. Remove the fish pieces from the pan and set them aside in a bowl. Next, add the chopped pointed gourd (potol) to the remaining masala base and sauté. Once the pointed gourd is cooked, add the reserved fish pieces back into the pan and mix everything together, sautéing for another four to five minutes. Pour in three cups of water, stir well, and cover the pan with a lid for 15 to 20 minutes. Finally, once the water has reduced, remove the pan from the heat—and our recipe is ready.
There are two types of Hilsa fish—small and large—though the large ones are the most delicious. Hilsa can be cooked with various vegetables, such as pointed gourd and eggplant; however, most people prefer it cooked with eggplant. It is also commonly prepared with mustard paste or cooked into a flavorful pulao. These dishes are incredibly tempting for Bengalis, and people both at home and abroad enjoy them. I hope you will like this dish; if you do, please let me know in the comments. Stay well and healthy—signing off for now.
👉Photos and video taken by me using my vivo Y20s
👉My own video edited by me using (capcut)
👉thumbnail edited in (picsart)