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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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Fish cooked in mustard sauce - Machh kasundi


‘Kasundi’ is a popular Bengali mustard sauce made with fermented mustard seeds, spices and occasionally dried mangoes and Indian plums. It has a pungent taste of fermented mustard and is prepared traditionally though factory-manufactured variety is also available now. 

Traditionally, Kasundi had an elaborate process of preparation and it remained edible for years. Factory-made Kasundi available today off the shelf is not necessarily the same as it was made in family kitchens according to family traditions. For convenience, mustard sauce branded as ‘Kasundi’ is widely used today. Very few people can actually make a difference today between the traditional homemade Kasundi and the factory-made ones.

The recipe today is a Fish made with Kasundi which was named ‘Machh Kasundi’ in older times.

Ingredients:

Whole fish (Rohu, Bhetki, Indian salmon) – 1 kg -1 ¼ kg cleaned and scored. To score make three diagonal deep cuts on both sides of the fish deep to the bones. This helps in marination and cooking,

Ginger – 2-inch ground to paste.

Mustard seeds (ground to paste with 1 green chilli and 1/4th tsp salt and water to form a thick paste) – 2 tbsp (1 tbsp black mustard and 1 tbsp yellow mustard).

Dry red chilli – 2 tsp powder.

Onion paste – 250 gm.

Garlic paste – 8-10 cloves.

Kasundi – 5-6 tbsp.

Yoghurt whipped – 6 tbsp.

Lime juice – 1 large lime.

Salt – 1tsp or to taste.

Pepper powder – ½ tsp or to taste.

Mustard oil – 2 tbsp.

Banana leaf – 2 large ones.

Thread for tying.

Aluminium foil.

Instructions:

In a bowl mix together all ingredients except fish, banana leaves, foil and thread.

Place the scored fish on one banana leaf, and stuff the spice mix in the scored slits on each side of the fish.

Also, stuff the spice mix inside and cleaned the belly of the fish.

Divide the remaining spice paste into two equal portions and rub on both sides of the fish equally.

Place the other banana leaf over the fish and tie it tightly with the thread into a parcel. Cover with foil.

Originally it was cooked on a tawa but for convenience, we can use an oven.

In a pre-heated oven (350 -375° F) place the fish in a baking tray and bake for 20-30 minutes, turn the parcel once in between.

Check if it’s done by inserting a sharp knife at the thickest part of the fish. T should come out clean and fish should flake easily.

To serve remove the foil and serve on a platter.

I prefer this dish with 'Bhetki' or Salmon. 

*Traditionally you can roast the fish on a tawa or iron griddle. Heat the tawa and sprinkle 4-5 tsp oil. Place the fish wrapped in banana leaf (no foil) and roast for 8-10 minutes on each side or until done.

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