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Lau Boal er Jhol

Lau Boal er Jhol

Boal maach paired with bottlegourd. Perfumed with fenugreek. Perfect for sultry summers.
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Ingredients
  

  • 4-5 Boal maach steaks

  • 1/2 small sized tender Lau sliced into half moon or triangular pieces as shown in the picture
  • 1 tbsp onion paste
  • 3 tbsp tomato puree
  • 1 tsp ginger paste
  • 5-6 green chillies slit
  • 1 tsp turmeric powder
  • 1/2 tsp cumin paste freshly made
  • 1 tbsp fenugreek seeds
  • 3 tbsp mustard oil
  • 2 tbsp corinader leaves finely chopped

Instructions
 

  • Smear the fish with a little turmeric powder, salt and 1 tsp oil.
  • Add a little water to the cumin paste and remaining turmeric powder and make a paste.
  • Heat 2 tbsp oil in a pan, shallow fry the fish steaks. Keep aside .
  • Into the same oil, throw in the fenugreek seeds, allow the seeds to turn dark brown. Carefully discard the burnt seeds.
  • Now add the onion paste, ginger paste, tomato purée into the same pan, sauté over a medium flame till the raw smell of onions is gone and the tomatoes are cooked.
  • Add the cumin - turmeric paste, continue to cook till oil is released.
  • Add the bottlegourd slices, sauté for 4-5 minutes. Add 1.5 cups of warm water, cover and cook over low flame until the bottlegourd is tender.
  • Add the fish pieces and green chilies, cook for another 5-7 minutes. Switch off the flame.
  • Finish with chopped coriander leaves and a generous drizzle of mustard oil. Allow to rest for 10 odd minutes. Serve with piping hot rice.