Lau Ilish (Hilsa Fish cooked with Bottle Gourd - Bengali Style)

           Hilsa, being a very popular fish among the Bengali crowd, is made into many types of delectable dishes. So here is a very traditional delicacy where bottle gourd is cooked along with the fish. Minimum of spices are required and it is then relished only with steamed rice. In the absence of Hilsa, you can go ahead and try it with any other fresh river water fish. Fish head too can be made use of instead. So check out for a step by step pictorial recipe to prepare it.

• 2-3 pieces of Hilsa fish 
• 250 gms. bottle gourd, sliced
• 1 potato, cut lengthwise
• 2-3 tbsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder 
• 2 green chilies, slit
• 1 tsp. raw mustard oil
• 1 tsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. 

          Temper the same oil with nigella seeds. Add the potatoes and fry till light brown. Then add the sliced bottle gourd, green chilies, salt, turmeric powder and cumin powder. 

          Mix everything well and cook, covered on a low flame for 2-3 minutes. Add 1 cup water and continue to simmer till the gourd turns soft. 

          Now add the fried fish and raw mustard oil. Mix well and simmer for a minute more. 

          Switch off the flame and garnish with coriander leaves. Serve with hot steamed rice for a sumptuous lunch. 

                     Temper the oil with nigella seeds. Add the potatoes and fry till light brown.

                                 Then add the sliced bottle gourd, 

                     green chilies, salt, turmeric powder and cumin powder. Mix everything well 
                     and cook, covered on a low flame for 2-3 minutes. 

                           Add 1 cup water and continue to simmer till the gourd turns soft. 

                    Add the fried fish & raw mustard oil. Mix well & simmer for a minute more

                                  Switch off the flame and garnish with coriander leaves. 

                                 Serve with hot steamed rice for a sumptuous lunch.