Gourd and Hilsa Curry
Savor the exquisite flavors of Bengal with this Gourd and Hilsa Curry, a traditional delicacy that marries the richness of hilsa fish with the subtle sweetness of tender gourd. Cooked in mustard oil for an authentic touch, this aromatic curry layers bold spices like turmeric, red chili, and cumin to create a symphony of flavors that pairs beautifully with steamed rice. Perfectly fried hilsa infuses the curry with its unique taste, while the gently simmered gourd adds a luscious texture that melts in every bite. Garnished with fresh coriander leaves, this dish is a true celebration of Bengali cuisine—ideal for special meals that call for flavor and finesse.
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Recipe Information
Ingredients
- 500 g Hilsa fish
- 300 g Gourd (bottle gourd or ash gourd)
- 50 ml Mustard oil
- 1 large Onion
- 1 medium Tomato
- 2 pcs Green chili
- 1 tbsp Ginger paste
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Cumin powder
- 1 tsp Salt
- 1 tsp Sugar
- 500 ml Water
- 2 tbsp Coriander leaves
Instructions
Begin by cleaning the hilsa fish pieces thoroughly under running water. Pat dry with a paper towel.
Peel the gourd and cut it into medium-sized cubes. Set aside.
Chop the onion finely and set aside. Similarly, chop the tomato and slit the green chilies.
In a bowl, marinate the hilsa fish pieces with 1/2 teaspoon of turmeric powder and salt. Allow them to rest for 10 minutes.
Heat 30 ml of mustard oil in a large pan over medium heat. Once hot, gently fry the marinated fish pieces until they are golden brown on both sides. Remove them from the pan and set aside.
In the same pan, add the remaining mustard oil. Add chopped onions and sauté until they turn golden brown.
Add ginger paste and sauté for another minute until the raw smell disappears.
Add chopped tomatoes, slit green chilies, remaining turmeric, red chili powder, and cumin powder. Cook until the tomatoes become soft and the spices are well cooked.
Add the gourd pieces, salt, and sugar. Stir well and cook for 5 minutes.
Pour in 500 ml of water and bring the mixture to a boil.
Once boiling, reduce the heat, cover, and let it simmer for 15 minutes or until the gourd is tender.
Gently add the fried hilsa pieces into the curry. Simmer for an additional 5-7 minutes, allowing the fish to absorb the flavors.
Turn off the heat and garnish with chopped coriander leaves before serving.
Serve hot with steamed rice.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3897 mg | 169% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 29.6 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2879 mg | 61% | |
*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.
