LAU DOGA SATHE KOI MACH/ANABAS FISH WITH BOTTLE GOURD LEAVES

 

My today’s recipe is “LAU DOGA SATHE KOI MACH”/BOTTLE GOURD LEAVES WITH ANABUS FISH, BENGALI RECIPE. In this season we all are Bengalis fond of “Lauer doga “, plant from which we get bottle gourd. Bottle gourd vines are quick growing with hairy stems, long fork tendrils and a musky smell. 

You can grow bottle Gourd vines indoor in a tub just to eat bottle gourd leaves and stem as organic. My

 daughter had done it and really its taste is far better than taken from market. Its tender leaves and

 tendrils are edible; indeed carry higher concentration of vitamins and minerals than the bottle gourd

 fruit. Bottle gourd plants (100 grams) are full of Protein, carbohydrate, fiber, calcium, phosphorus, iron

 and moisture.

INGREDIENTS: 1) ANABAS FISH: 1/2 KG

2) BOTTLE GOURD LEAVES: 200 GRAM

3) BAY LEAVES: 2 TO 3

4) WHOLE ZEERA (cumin seeds): 2 TABLESPOONS

5) GARLIC: 4 PIECES

6) ONION: 1 (PASTE)

7) CARDAMOM: 4

8) MUSTARD OIL: 3 TABLESPOONS

9) Turmeric powder: 2 teaspoons

10) Coriander powder: 2 tablespoons.

 SALT TO TASTE

 PROCEDURE: Cut bottle gourd stems, leaves and tendrils in medium (2 to 3 inches in sizes).Wash

 these properly and lightly boil. Fist marinate anabas ( koi) fish with turmeric powder, 1 teaspoon of

 mustard oil and little salt. Keep karai on gas oven start flame .Pour 2 tablespoon of mustard oil and

 heat .Fry all fishes carefully. Don’t fry fishes too much, it will hamper the original taste and become

 sticky. Take out all fried fishes and keep aside. On the other side in a karai pour 1 teaspoon of mustard

 oil, after heating oil pour bay leaves, whole cumin seeds and 2 to 3 pieces of garlic. Fry slightly and off

 the flame. Take out masalas and make a smooth paste.

Now put karai on gas oven with 1 tablespoon mustard oil which is left from frying fishes. Heat the left

 over oil, pour 2 to 3 pieces cardamoms, bay leaf and onion paste. Stir well; add turmeric powder,

 coriander powder accordingly. Now add lightly boiled bottle gourd leaves with salt. Now add masala

 paste what we had done before. Keep boiling for 5 minutes, now add fried anabas fishes .Again boil for

 another 5 minutes with a lid on the curry. Give standing time and our “KOI MACHE LAU DOGA “is

 ready to serve. Garnish with green chili.

Enjoy this fish dish with hot rice…if you are a fish lover you will feel another palatable touch in this

 dish.