POTOL er DOLMA with FISH stuffing

Potoler Dolma is an age-old Bengali delicacy where Potol or Pointed gourds are stuffed with potato or paneer stuffing in a pure veg form, some uses onions also. Just thought to give a twist here. I filled the Potol's with fish stuffing and then dumped them into a thick gravy, and trust me it turned out yummilicious. I hope you will enjoy cooking it too and do please share your experience with me. 

Ingredients

1. Potol or Pointed gourd - 5-6

For the stuffing:

1. Fish - Rahu / Katla (anything of your choice, with less bones)
2. Salt to taste
3. Turmeric powder - 1 tsp
4. Green chilli - 2-3 (finely chopped)
5. Onions - 1 (finely chopped)
6. Fresh coriander leaves - handful (finely chopped)
7. Mustard oil for frying

For the gravy :

1. Raisins - 1 tsp
2. Cashew - 1 tsp
3. Milk - half litre (full cream)
4. Sugar - 1/2 tea spoon
5. Roasted cumin seeds powder (Most of the Bengali household has this item in the kitchen, if you do not have, not to worry. Dry fry the cumin seeds over medium heat until fragrant, you just need to be careful not to burn them, grind using a good processor)
6. Ghee
7. Kashmiri red chilli powder - 1/2 tea spoon
8. Coriander powder - 1/2 tea spoon
9. Ginger paste - 1 tsp
10. Garam masala powder -  1 tsp
11. Cinnamon - 2 pieces
12. Green cardamom (lightly crushed) 2-3
13. Bay leaf - 2
14. Dry red chilli whole - 2
15. Cloves - 3-4
16. For the gravy mix - 1 onion 1 tomato +2 chilli paste

Process:

1. Take the Potols and cut small portions off from both the ends, scrape the skin very lightly using the reverse side of the knife. 

2. Wash them after scraping off the skin. With the handle of a metal spoon, scoop out the seeds of pointed gourds from inside. Care should be taken not to break them. Keep the seeds aside for later use.

Making the stuffing:

1. First of all, boil the fish pieces and remove the bone. Mash them and add salt and turmeric powder and mix them well.

2. Now in a frying pan, using minimum oil saute the onions and green chillies for few minutes. Then add the mashed fish mixture and coriander leaves. Add little cumin seeds powder and 2-3 raisins. Mix and stir this stuffing mixture until it leaves the sides of the pan (approx 2-3 minutes).The stuffing is ready.

Stuffing the Potol / Pointed gourds:

1. Using a small pointed spoon or using your fingers fill the pointed gourds with the stuffing mixture and keep them aside. 

2. Heat 1/3 cup mustard oil in a deep frying pan and over medium heat fry the pointed gourds until they start to turn light brown in color. Remove and keep aside.

Making the gravy:

1. Heat 1 tsp mustard oil in a frying pan or Kadhai. Temper with dry red chillies, bay leaves, cinnamon, green cardamom and cloves.

2. Add ginger paste, turmeric powder, kashmiri red chilli powder, cumin powder, coriander powder and salt. Add the onion tomato chilli paste and stir for 2-3 more minutes. Mix well and fry until this spices starts leaving the oil. 

3. Add milk and little bit of water into this. Let the milk boil and you can add roasted kaju and raisins meanwhile. 

4. Next add garam masala and ghee, mix well and add the stuffed pointed gourds into this gravy. Stir gently and cook uncovered for 2-3 minutes. Remove from the heat. Transfer this awesome Potoler dolma with fish stuffing to a serving bowl and serve with steamed rice.