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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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'Kajuli' fish curry - 'kajoli machher jhaal'


 

Kajli or Kajuli fish is a type of catfish with soft flesh and one central bone found in the rivers of Bengal. Sized about 6-8 inches in length and light in weight, it is popular fish among Bengalis. It was mainly popular amongst the people from East Bengal which is now Bangladesh. After decades of the partition of Bengal, the cuisines from those parts have also become popular in this part of Bengal, now called West Bengal. This recipe here is the traditional way of cooking this fish from the kitchens of East Bengal. It is a simple recipe with basic ingredients and cooked within minutes.

The fish is very soft so be extra careful in handling it while cooking. Do not cook it for long or the fish might disintegrate in the gravy.


Ailia coila, also known as the Gangetic ailia is a species of catfish in the family Ailiidae native to India, Bangladesh, Nepal and Pakistan. This species grows to a length of 30 centimetres (12 in) TL. Locally this fish is known as "kajoli in West Bengal. In Bangladesh, people call it banspata (bamboo leaf).

Ingredients:


Fresh Kajli Fish

Kajali fish: 8-9 pieces (approx. 350 gms)

Nigella seeds: 1/2 tsp

Green chillies: 4-5

Mustard oil/ white oil: 3 tbsp

Turmeric: 1 tsp

Salt as per taste

Tomato: 1 small; chopped 2 tbsp (traditionally it's not added but I like the taste)

Whole wheat flour: 1/2 tsp

Green coriander leaves: 1 stalk


Instructions:
 
Wash the cleaned fish and mix it with a pinch of turmeric and a little salt. Keep aside for 15 minutes.
Mix the rest of the turmeric with 2 tbsp water. Keep aside. Chop the tomato and mix some salt with it. keep aside.


Heat the oil and fry the fish very lightly in batches (3-5 depending on your pan size) for less than a minute. These fishes are very delicate so do not overfry them. Take them out from the pan after a light fry and set aside.


Add nigella seeds and slit green chillies to the same oil. Let it splutter then add the turmeric water and tomatoes. Mix and cover. Keep the flame medium and let the tomatoes soften (3-4 minutes). Mash with your spatula and mix.


Now add a cup of water over the spices mixture. Bring it to a rolling boil and add the fish pieces. Add a few more green chillies and cover. Let it cook for 8-10 minutes. 

Mix the flour with 2 tbsp water and mix in the gravy. This will thicken the gravy. Boil for a minute and then switch off. Sprinkle finely chopped coriander leaves on top and cover. Rest for 15 minutes before serving.

Serve with steaming hot rice for lunch or dinner. Tastes best with a sprinkle of 'Gondhoraaj' or king lime zest.

Gondhoraaj Lime


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