Ash-Guard with Coconut and Hilsha Stir Fry (My fusion Recipe)♥
Ash gourd also known as winter melon or white pumpkin is a very large fruit and is eaten as a vegetable when it matures.
It has a white flesh and a sweet taste however when it matures it forms a waxy surface this is the reason why it is also called wax gourd. It has a hard, greenish cover with white pulpy fruit inside.
In Bangladesh, it is mostly used to prepare a sweet called Petha. It has a length of about 80 cms and is widely grown in South and East Asia. It requires a very warm weather to grow but can be easily stored for around 12 months if you want.
It is popularly used in making soups and sweet dishes in China as it is one of the few vegetables, which are available in the winters. Used in many traditional Vietnamese soups and stews.
In Taiwan it is used as the base filling in mooncakes for the Moon Festival. Mooncakes are an ancient Chinese preparation, which may have either a sweet or a savory taste. It is popular in many other countries as well such as Japan, Indonesia, Phillipines and even in the United States.
Today I've cooked a fusion recipe with this Ash-Guard which is very tasty. Try it in your kitchen and enjoy it's delicious taste. Let's cook.☺
Ash-Guard with Coconut and Hilsha Stir Fry (My fusion Recipe)♥
Ash gourd also known as winter melon or white pumpkin is a very large fruit and is eaten as a vegetable when it matures.
It has a white flesh and a sweet taste however when it matures it forms a waxy surface this is the reason why it is also called wax gourd. It has a hard, greenish cover with white pulpy fruit inside.
In Bangladesh, it is mostly used to prepare a sweet called Petha. It has a length of about 80 cms and is widely grown in South and East Asia. It requires a very warm weather to grow but can be easily stored for around 12 months if you want.
It is popularly used in making soups and sweet dishes in China as it is one of the few vegetables, which are available in the winters. Used in many traditional Vietnamese soups and stews.
In Taiwan it is used as the base filling in mooncakes for the Moon Festival. Mooncakes are an ancient Chinese preparation, which may have either a sweet or a savory taste. It is popular in many other countries as well such as Japan, Indonesia, Phillipines and even in the United States.
Today I've cooked a fusion recipe with this Ash-Guard which is very tasty. Try it in your kitchen and enjoy it's delicious taste. Let's cook.☺
Cooking Instructions
- 1
For this recipe, we have to make a gravy at first. Boil 3-4 pieces of Hilsha fish and separate fish bone from it. And mash them. Keep it aside. Grate the coconut.
- 2
Take a pan put some oil and heat it on stove. Put the bay leafs into it. Put chopped onions and green chillies and fry untill onions become lite brown.
- 3
Now put ginger garlic paste and salt as required and fry. After 2 minutes, put termeric powder, red chilli powder and coriender powder with coconut milk. Stir fry untill spice become separated from the water.
- 4
In the meantime, take chopped ash guard into a bowl, put one pinch of termeric powder and salt and mix them. Take another frypan. Put some oil and heat it on stove. Put the marinated Ash-Guard and fry untill it's 80% cooked.
- 5
Now put the fried Ash-Guard with grated coconut and Hilsha fish paste into the gravy and mix them. Stir fry untill all are 100% cooked.
- 6
Stop the flame immediately. Ash-Guard with Coconut and Hilsha curry is ready. Serve it hot with steamed rice. Enjoy 😊.
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