Gourd and Hilsa Curry

Delight your taste buds with the flavors of traditional Bengali cuisine through this Gourd and Hilsa Curry recipe. Featuring succulent pieces of hilsa fish gently fried in aromatic mustard oil and paired with tender cubes of gourd, this dish is a perfect harmony of vibrant spices and wholesome ingredients. The curry is enriched with a fragrant blend of turmeric, cumin, and red chili powder, balanced by the natural sweetness of the gourd and a hint of sugar. Simmered to perfection and finished with fresh coriander, this recipe is a heartwarming meal best enjoyed with steamed rice. Perfect for family dinners, it offers a taste of coastal heritage straight to your plate.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by cleaning the hilsa fish pieces thoroughly under running water. Pat dry with a paper towel.

Step 2

Peel the gourd and cut it into medium-sized cubes. Set aside.

Step 3

Chop the onion finely and set aside. Similarly, chop the tomato and slit the green chilies.

Step 4

In a bowl, marinate the hilsa fish pieces with 1/2 teaspoon of turmeric powder and salt. Allow them to rest for 10 minutes.

Step 5

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.

Step 6

In the same pan, add the remaining mustard oil. Add chopped onions and sauté until they turn golden brown.

Step 7

Add ginger paste and sauté for another minute until the raw smell disappears.

Step 8

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.

Step 9

Add the gourd pieces, salt, and sugar. Stir well and cook for 5 minutes.

Step 10

Pour in 500 ml of water and bring the mixture to a boil.

Step 11

Once boiling, reduce the heat, cover, and let it simmer for 15 minutes or until the gourd is tender.

Step 12

Gently add the fried hilsa pieces into the curry. Simmer for an additional 5-7 minutes, allowing the fish to absorb the flavors.

Step 13

Turn off the heat and garnish with chopped coriander leaves before serving.

Step 14

Serve hot with steamed rice.

Nutrition Facts

Serving size	1749.8 grams (1749.8g)

Amount per serving	% Daily Value*
Calories	2233

Total Fat 161.20g	207%
Saturated Fat 31.00g	155%
Polyunsaturated Fat 0.10g
Cholesterol 350mg	117%
Sodium 3897mg	169%
Total Carbohydrate 55.80g	20%
Dietary Fiber 10.80g	39%
Total Sugars 29.60g
Protein 137.90g	276%

Vitamin D 0IU	0%
Calcium 468mg	36%
Iron 11mg	59%
Potassium 2879mg	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.

Source of Calories

Fat: 65.2%

Protein: 24.8%

Carbs: 10.0%