Potol stuffed with Rohu Fish2013-04-20
- Servings : 4
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 5m
Here in Kolkata Potol is a fleshy green vegetable readily available during summer.I heard a lot about it when I was too young to try my hands on real cooking. I used to imagine how to get creative with these simple veggie and here I thought I have invented one. Introducing Rohu Fish is another traditional touch to the dish and it adds a subtle sweet taste to the entire recipe.
- 20 Potols
- 6 Rohu Fish pieces
- 1 big onion
- 7- 8 green chillies
- 2 medium cinnamons
- 5 green cardamoms
- 8 cloves
- 50 gms of Ginger
- 15 Garlic cloves
- 2 tsp turmeric
- 25 gm of gram flour
- 7 tbsp of mustard oil
Boil the fish pieces in a medium bowl for 5 minutes and keep it aside to let it cool.
Take a kadai and add oil. Fry the Potols on medium flame for just 2 minutes. Do not let them shallow fry. It would be nice if you can slightly make incision side wise for each Potol before frying them.
Fried potols should be kept in a seperate pot to cool them down a bit.
In the mean time, separate the bones off from the fish pieces and mash them slowly. You need to be careful while taking the bones off.
Ground spices like cinnamon, cardamom, chili, clove, ginger, garlic should be mixed together well and then add to the mashed fish. Toss everything gently.
Sprinkle turmeric and salt into the mixture. Lastly add some brown colored fried onions into it.
Now it is good time to clean the insides of Potols and peel off the flesh from them. These flesh could be added to the fish mixture we prepared just before.
Here you stuff the Potols with fix mixture and toss them one by one into gram flour.
Add oil to pan and fry the stuffed potols carefully. While turning them be careful because you do not want the stuffing to get outside of Potols.
Soak the oil from frying potols and serve them hot. They taste special and you will be delighted to get appreciations from your guest on your new inventive Potol stuffed with Rohu Fish