Ingredients:
- 250 gm finely chopped bottle gourd
- 250 gm puthi maach/ Swam barb fish
- 5 large local tomato finely chopped
- Some finely chopped coriander
- 50 ml mustard oil
- 1/2 fenugreek seeds
- 1 tsp turmeric powder
- Salt to taste
Method:
- Clean and wash the fish
- Gently mix 1/2 tsp turmeric, little salt and fish
- Heat oil in a saucepan or kadai and shallow fry the fish and keep aside the fried fish in a plate.
- In remaining oil fry the fenugreek seeds for 30 seconds.
- Add chopped bottle gourd and fry for 2 minutes. Stir frequently.
- Add 1/2 tsp turmeric powder and salt to taste. Fry the bottle gourd until its water dries out.
- Add chopped tomato and 1/2 cup water and cook for 5 minutes. Stir frequently.
- Add 3 cups water and cover it. Let it cook for 4 minutes .
- Add fried fish and cover the saucepan with a lid and cook for further 10 minutes.
- Transfer the curry to a bowl and garnish with chopped coriander.
- Serve hot with rice.
