Macher matha diye lau ghonto(Bengali bottlegourd with fish head)

Name: Macher matha diye lau ghonto(Bengali bottlegourd with fish head)
Cuisine: Indian
Ingredients: 1 bottlegourd; 1 big fried fish head; 1/2 tsp turmeric; 1/4 tsp red chilli powdeŕ; 1/2 jeera powder or paste; 1 bay leaf; 3 tbsp mustard oil; 1/4 th tsp jeera; To taste salt and sugar; 1 tsp chickpea flour/besan; 1 tbsp chopped coriander

Kumkum Chatterjee @cook_12055532

#indiankitchen
Taste of Bengal
This is a very tasty cuisine of Bengal.Fried fish head is broken and added to chopped lauki curry.The result is a plate full of delicious curry which is enjoyed with rice.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

1bottlegourd
1big fried fish head
1/2 tspturmeric
1/4 tspred chilli powdeŕ
1/2jeera powder or paste
1bay leaf
3 tbspmustard oil
1/4th tsp jeera
To tastesalt and sugar
1 tspchickpea flour/besan
1 tbspchopped coriander

Saved

Steps

1

Remove skin and slit bottlegourd lengthwise into 4 pieces.Chop like 1"sticks.Wash and drain water completely.Pressure cook bottlegourd with 4 tbsp water and 1/2 tsp salt, just 1 whistle and release steam immediately.
2

Meanwhile smear turmeric and salt on fish head and fry in mustard oil.Set aside.Add jeera to the remaining oil and when they splutter,add the lauki.Also add turmeric,red chilli powder,jeera powder,1bay leaf,salt and sugar to taste.
3

Toss all till all moisture dries up.Sprinkle little chickpea flour and toss.The curry should be dry.Garnish with chopped coriander and serve with rice.