Dairy-Free Gourd and Hilsa Curry
Discover a culinary masterpiece with this Dairy-Free Gourd and Hilsa Curry, a traditional Bengali-inspired dish that combines the tender richness of hilsa fish with the mild sweetness of bottle gourd, all in a vibrant, aromatic spice blend. Infused with the bold flavors of mustard oil, cumin, turmeric, and coriander, this recipe offers a dairy-free twist on classic curries while preserving its authentic flair. The dish’s silky texture is achieved naturally, making it ideal for both dairy-sensitive diners and those seeking lighter comfort food. Ready in just under an hour, this wholesome curry pairs beautifully with steamed rice, delivering a nutritious and satisfying meal for the whole family. Perfect for anyone craving a healthy, flavor-forward fish curry that’s free from dairy but full of heartwarming, traditional goodness.
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Recipe Information
Ingredients
- 500 grams Hilsa fish
- 300 grams Bottle gourd (lauki)
- 2 tablespoons Mustard oil
- 1 large Onion
- 5 pieces Garlic cloves
- 1 inch piece Ginger
- 3 pieces Green chilies
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 1 cup Water
Instructions
Begin by cleaning the hilsa fish thoroughly and cutting it into medium-sized pieces.
Peel and dice the bottle gourd into pieces roughly the size of the fish.
Finely chop the onion, and create a paste with the garlic and ginger using a mortar and pestle or a small mixer grinder.
Heat the mustard oil in a large pan over medium heat. Once hot, add the cumin seeds and allow them to splutter for a few seconds.
Add the chopped onion and sauté until it turns golden brown.
Stir in the garlic and ginger paste along with sliced green chilies, and cook for another 2-3 minutes until the raw aroma disappears.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices.
Add the bottle gourd pieces to the pan, mix well, and cover. Let it cook for 5-6 minutes, stirring occasionally.
Once the gourd starts to soften, add the hilsa fish pieces carefully to the pan. Coat the fish gently with the spice mixture.
Pour 1 cup of water over the mixture, bring to a gentle simmer, and cover the pan. Let it cook for about 20 minutes or until the fish and gourd are cooked through.
Taste and adjust seasoning if necessary. Turn off the heat and garnish with freshly chopped coriander leaves.
Serve the Dairy-Free Gourd and Hilsa Curry hot with steamed rice.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 19.0 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2768 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
