Potoler Dolma With Fish

Potoler Dolma With Fish - There are two variation of this dish. 1 hr 15 minutes.

Potol Eat With Bong

The gastronomic Bengali took the Armenian dolma and lovingly made it his own.

Potoler dolma with fish. With the help of knife scrape the outer dark green skin. The dolma of Bengali kitchens have stuffed fish shrimp meat or vegetables along with poppy seeds grated coconut andor raisins. You can easily make this with left over meat.

30 mins Total Time. Make a smooth Paste. Now In a pan heat 1 tablespoon mustard oil.

Add turmeric ginger red chili powder green chilies and a little salt. For vegetarians it can be stuffed also with vegetables. One of the popular preparations is with potol is Dolma or Dorma stuffed pointed gourd with fish or minced meat filling which I have already shared in Potoler Dolma with Gravy recipe.

Potoler Dorma the name itself is quite heavy and its taste similarly very excuisite. The procedure of this recipe is little time taking. Potoler dolma has become a local landmark dish in Bengal and is served even at marriage parties and other occasions as a delectable dish.

After that scoop out the seeds and keep it for further use. The Persians call it Dolmeh. The Bengali delicacy consists of pointed gourd stuffed with minced fish usually shrimp or meat.

Using back of the spoon scrape out the inner soft core from one side. I decided to do it vegetarian and simple like my grandmother usually made. De-vein the prawns and make a paste of the onions.

Take required oil in a pan and shallow fry the stuffed pointed gourds batch by batch until all of them are brownish from all sides. Wash and peel the pointed gourd. Add in the main stuffing ingredient.

Do not peel the skin. I choose the last option as it is hassle free and fish gets its soft crumbling texture and yes of course it is healthy too. In case you are vegetarian then you can use Paneer too.

Rub a little salt on the inside and outside of the potols and keep them aside for 10 minutes. Now stuff all the pointed gourds one by one with the stuffing and make them ready. In this recipe the pointed gourds are stuffed with minced lamb meat sometimes prawns can also be used as a variety.

Its a perfect dish for festive season. Ive used minced fish here. And the dolma vine leaves and cabbage stuffed with rice and meat.

Smear some salt and turmeric to the fish pieces. Pointed gourd cleaned and peeled Keema 1 tbsp ginger paste 1 tbsp garlic paste 1 big chopped onion 1 tsp chilli powder 1 tsp garam masala powder 2 tbsp hung curd 1 tbsp raisins 1tsp turmeric powder Sugar to taste Salt to. Remove from heat and keep it to cool and debone the fish and mashed it well.

Wash the pointed gourdpotol very well. If using fish boil and debone it first. Add chopped tomato and fry till tomatoes are soft and smooth.

Potoler Dolma or Dorma is a very popular Bengali dish made with the summer vegetable potol or pointed gourd. I have used Chicken Shrimp both here however you can use any meat of your choice. As Bengalis started experimenting with Armenian recipes they invented the potoler dorma which is a slight deviation from the Armenian dish potoler dolma.

Heat 2 tsp oil in a pan and fry the sliced onions till golden brown. For stuffing take a mixer grinder jar add pointed gourd seeds and prawns. 45 mins Cooking time.

According to Wikipedia the word Dolma is of Turkish origin meaning something stuffed In Middle Eastern and Greek cuisine Dolma is a recipe in which the grape leaves are stuffed with lemon flavored rice and meat. One is the complete vegeterian version where fried pointed gourds are stuffed with smashed potato or paneer and the other variety fried pointed gourds are stuffed with any fish or even chicken. Add the mixture and sauté for 5 minutes over low flame.

In this recipe Potolin bengali or Parwal or Pointed gourd is stuffed first with minced meat or minced fish or shrimp and then cooked in onion-tomato gravy. If somebody has the concept that Potoler Dolma or stuffed pointed gourd can only be made with non-vegetarian stuffing then it is wrong. The word Dolma from the Turkish verb Dolmak means to be filled and refers to all kinds of stuffed food in the Ottoman cuisine the most popular being stuffed grape leaves.

In the same oil that you fried the potols in fry the sliced onions and garlic till golden brown. Some believe the immigrant Armenians of Bengal introduced dolma to us. Cut a small part from each ends.

Steps of making Niramish potoler dolma. Ingredients 300 grams minced meat 10 nos. Now for deboning either you can fry the fish pieces or boil or cook in microwave for 23 minutes.

Potoler Dolma Recipe. Keep the other side sealed. Perfectly goes well with rice or pulao.

Potoler Dolma or Stuffed Pointed GourdParval Curry is a traditional bengali dish. You can make the dolma filling any way there are hundreds ok slight exaggerations here of mixes with prawns or scraped coconut mix or dry fruits or minced meat or boneless fish or vegetables like mushrooms or mashed potatoes and paneer.

Remove the stuffing and keep aside. The Bengalis call it Dolma or even Dorma.