Ingredients
150 g Rohu fish
Salt to taste
¼ teaspoon haldi ( turmeric )
2 tablespoon oil
1 small bay leaf
1 small onion, chopped
2 teaspoon ginger paste
1 green chilli, chopped ( optional )
½ Bengali garammasala ( clove, cinnamon and cardamom ) powder
8-10 mature parwals ( wax gourds ), scrapped to leave stripes of skin, stem ends trimmed and cores removed .
Method
Rub fish with salt and turmeric; steam till cooked, about 5-7 minutes. Set aside to cool while you prepare parwals.
Debone the fish and discard the skin. Mash flesh.
Heat 2 teaspoon oil, add bayleaf and sauté onions, ginger paste and green chillies till onions turn translucent, about 2-3 minutes. Add to fish and mash all together with garammasala to make stuffing.
Fill the parwals with the fish stuffing. Popping back the stem ends to seal if liked. Deep- fry in hot oil till golden. Serve hot as a snack or to accompany rice and dal for a ‘’ simple ‘’ but elegant lunch. You can change vegetarian filling with Paneer.
Ingredients
Salt to taste
¼ teaspoon haldi ( turmeric )
2 tablespoon oil
1 small bay leaf
1 small onion, chopped
2 teaspoon ginger paste
1 green chilli, chopped ( optional )
½ Bengali garammasala ( clove, cinnamon and cardamom ) powder
8-10 mature parwals ( wax gourds ), scrapped to leave stripes of skin, stem ends trimmed and cores removed .
Debone the fish and discard the skin. Mash flesh.
Heat 2 teaspoon oil, add bayleaf and sauté onions, ginger paste and green chillies till onions turn translucent, about 2-3 minutes. Add to fish and mash all together with garammasala to make stuffing.
Fill the parwals with the fish stuffing. Popping back the stem ends to seal if liked. Deep- fry in hot oil till golden. Serve hot as a snack or to accompany rice and dal for a ‘’ simple ‘’ but elegant lunch. You can change vegetarian filling with Paneer.