Potoler Dorma

Published under: Fish

Parwars – 500 gms
Oil – 1/4 cup

For the Onion-Tomato Gravy:
Onions – 800 gms to 1 kg, chopped
Coriander Powder – 1/2 tsp
Cumin Seed Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Ginger-Garlic Paste – 2 tsp
Tomatoes – 150 to 200 gms, chopped
Salt – 2 tsp
Water – 1 cup

For the Filling:
Fish – 250 gms, deboned
Oil – 6 tblsp
Ginger Paste – 1 tblsp
Garlic Paste – 2 tsp
Red Chilli Powder – 2 tsp
Salt – 1 tblsp

1. Withough peeling the parwars, scoop out the inner fleshy portion and blanch the shells in hot oil.
2. Drain the excess oil and keep aside.
3. For the onion-tomato gravy, heat the oil and cook the onions till brown.
4. Add all the dry spices, salt, ginger-garlic paste and cook for 2 minutes.
5. Add the tomatoes and water.
6. Cook for 12 to 15 minutes, stirring continously, till a smooth gravy is obtained.
7. Remove from flame.
8. For the filling, heat the oil in a pan.
9. Add the ginger and garlic pastes, red chilli powder, fish and salt.
10. Cook for 10 minutes over a low flame.
11. Remove the pan from the flame.
12. Spoon the fish mixture inside the parwar shells.
13. When serving, place 1 to 2 stuffed shells in each serving dish.
14. Top them with the onion-tomato gravy and serve immediately.

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