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Stuffed Pointed gourd - traditional Bengali Potoler Dolma

‘Dolma’ is a Turkish word meaning ‘stuffed’ relating to Ottoman cuisine. It is generally made with a filling of meat, seafood, rice, and fruits or combining them together stuffed inside a vegetable or leaf. Historically stuffed vegetable dishes have been part of Middle Eastern cuisine for centuries. But it is unknown how and when this cuisine entered the Bengali kitchen. If we look back at our culinary history, we find its mention in Bengali kitchens much before the independence of India in 1947. ‘Dolma’ in Bengali kitchen is mostly done with the pointed gourd or ‘Potol’ as it is known in Bengali. The ‘Potol’ is scooped out of its inner seeds and contents, keeping the outer layer intact. A filling cooked with prawns or minced meat or fish is stuffed inside. Then it’s cooked into a gravy, which is called in Bengali as ‘Potoler Dolma’. Presented today is the ‘Potoler Dolma’ prepared traditionally in Bengali kitchens. Ingredients: Pointed Gourd ‘Potol’ large ones – 400 g washed an
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Bhetki Fish Fry



Calcutta had been the capital of British India till 1812. As such, British culture has left its mark on the city in many aspects, the most remarkable culinary culture. The heritage restaurants and premium heritage clubs of Calcutta served the finest Anglo cuisines. Even today, some of the best bakes and fries are available in a few clubs and restaurants in Calcutta. Some of the best cooks, and experts in British culinary practices lived here. Lost in time, their expertise has passed onto their progenies who still carry that culinary heritage.

Calcutta’s clubs and restaurants still serve one of the best varieties of Fries and Cutlets. Betki Fish Fry is always a gastronome’s delight. Cooked with Asian seabass or Barramundi locally called ‘Bhetki’ originated from the kitchens of the British Raj. A crispy Fish Fry with little Mayonnaise and Mustard sauce, complimented with a cup of Darjeeling tea, on the lawns of Tolly Club on drizzling monsoon evening is sure to evoke many memories of Calcutta now lost in Kolkata.

Today’s recipe is ‘Bhetki Fish Fry’

Ingredients:

Bhetki fillet – 8 pcs.

Black pepper powder – 1 teaspoon

Salt – 1 teaspoon

Lemon juice – ½ lemon

Onion – 1 medium-sized

Ginger – 2 in.

Garlic – 10 pods

Green chilli – 5 pcs.

Mint leaves – 1 sprig

Coriander leaves – 1 sprig

Eggs – 2 pcs.

All-purpose flour – two teaspoons

Breadcrumbs – 2 cups.

Vegetable oil – enough for deep frying.

Instructions:

Squeeze ½ the lemon juice on the fish and rub it with salt and black pepper. Set it to marinade for 30 mins.

Mix the Onion, Ginger, Garlic, Green chilli, Mint and Coriander leaves in a mixer, and turn it into a paste.

Apply two tablespoons of the paste on the marinated fish fillets, rub it well into the fish and preserve for at least 40 mins.

Now take two eggs, and beat them well.

Put three tablespoons of beaten egg on the fish fillets, two spoons of all-purpose flour and mix them well with the fish fillets.

Take the bread crumbs in a flat tray, and mix it with 1 teaspoon of salt and pepper. In another tray take the beaten eggs.

Gently put the fillets into the breadcrumbs and coat them well. Then dip the coated fillets in the beaten egg. Coat well and repeat the process in breadcrumbs and again in egg. Two coatings are perfect.

In a skillet take adequate oil for deep frying. Heat the oil on medium heat.

Gently release the coated fillets in the oil and deep fry them till it turns golden. Do not turn the heat high.

Place them on a kitchen towel to soak the excess oil.

Serve with a bowl of Mayonnaise sauce and Mustard sauce.

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