Jeeka, Kosugutir Logot Bahu Maas'or Anja

Catla Fish with Ridge Gourd and Taro Root 

 INGREDIENTS

• Catla Fish - 5 pieces
• Ridge Gourd - 2 (Cut to small pieces)
• Kosuguti (Taro root) - 2 cups (Cubed)
• Potato (Optional) - 1 (Cubed)
• Tomato - 1 (Big)
• Onion - 1 (Medium)
• Paas Phooron - 2 pinches
• Green chillies, Lemon Juice, Turmeric Powder, salt and Mustard Oil

METHOD

• Marinate the fish pieces with Turmeric powder, salt and lemon juice for an hour
• Heat oil and shallow fry the fish pieces. Keep aside
• In the same oil, add paas phooron
• When the spluttering stop, add Onion and fry till it become golden brown in colour
• Cut and add the tomato and fry till it starts to melt
• Add turmeric powder and salt, mix well
• Now add the green chillies, ridge gourd, kosuguti and Potato pieces, mix well again and cover with a lid
• After 4-5 minutes, add two glasses of water, cover again
• When the water start to boil, add the fish pieces and cook on low flame until done
• Serve with Rice