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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' bones and head curry - 'kanta chochhori' a Bengali traditional cuisine



Fish fry prepared from the ‘Bhetki’ has been a signature cuisine of Calcutta since the British walked the streets of Dalhousie Square in the city. There are many restaurants here, still surviving, perfecting the art of making this culinary delicacy. The fries are prepared from ‘Bhetki’ better known as Barramundi internationally similar to sea bass. It's an art to dissect the fish and prepare fillets out of the flesh, dodging the bones making it suitable for a fry. The fish market beside New-market, a landmark of Calcutta was the central place of the best quality ‘Bhetki’ fillets. Gradually, other markets have caught up in the race with the city spreading in length and increasing demand.

From the central bone, head and part of the entrails, discarded after scraping out the fillets, is prepared a beautiful cuisine in Bengali kitchens. This has been a popular dish among Bengalis and I have sourced this recipe from Supriya Chatterjee’s collection of recipes that were liked by Uttamkumar.

Ingredients:

The fish bones, head and the cleaned entrails of ‘Bhetki’ after taking out the fillets – 1 kg washed and cleaned.

Turmeric – 5 tsp

Kashmiri red chilli powder – 3-4 tsp

Salt to taste

Sugar – ¼ tsp

Garlic paste – 4 tsp

Onions –3 large sliced

Green chillis – 10-12

Mustard oil – 1 cup

Instructions: 

In a bowl take the fish bones and head assortments and add 2 tsp of turmeric and a spoonful of salt, mix well and set aside for 10 minutes.

In a skillet heat the oil and add 2 tsp of garlic paste.

Stir well until the raw smell of garlic goes off.

Add the fish bones, heads and all, and stir well. When it turns brownish, separate it into a bowl.

In the same oil add the onions and fry till brown. Then shift them into another bowl.

Add 2 ½ tsp turmeric and 3.5 tsp Kashmiri red chilli in little water to make a paste.

Add the sugar to the oil and also add 2 tsp of the garlic paste. Fry well and add the masala paste.

Stir it well and add little water from washing off the bowl where the paste was made. Also, add salt.

Once the oil separates, add the green chillis and keep stirring.

Add ½ cup water and let it boil to a thick gravy. Add the bones, head and assortments.

Keep stirring in medium heat, add the fried onions and mix all. Adjust the salt to taste while stirring.

When the oil separates in the gravy take off the heat. Serve with steaming rice.

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