A traditional Bengali fish curry made with morola fish, a small freshwater fish, bottle gourd (lau) leaves and stems, potatoes, and sun-dried lentil dumplings (dal bori). The vegetables are cooked in a tangy mustard-poppy seed gravy, creating a flavour-packed dish. Cooking the fish separately retains its texture. Pairs well with steamed rice.
Sunrise tip: Lau data, the tender leaves and stems of the bottle gourd plant, add a distinctive earthy flavour to this dish. Cooking them with potatoes helps balance their slight bitterness.
Time: 10 minutes
Coat the cleaned morola fish with 1/4 tsp salt and 1/2 tsp Sunrise Haldi Powder. Heat 2 tbsp Sunrise Mustard Oil in a pan. Gently fry the fish until golden. Remove and set aside.
Time: 6 minutes
Cut the potatoes into large cubes. Place in a microwave-safe bowl with 1/4 cup water. Cover and microwave on high for 4-5 minutes until partially cooked. Drain and set aside.
Time: 4 minutes
Heat 1 tbsp Sunrise Mustard Oil in the same pan. Fry the dal bori until golden brown. Remove with a slotted spoon and set aside on paper towels.
Time: 5 minutes
Bring a pot of water to a boil. Add the chopped lau leaves and stems. Cook for 3-4 minutes until just tender. Drain well and set aside.
Time: 15 minutes
Heat the remaining 1 tbsp mustard oil in the pan. Add the parboiled potato cubes and toss for 1-2 minutes.
Add the fried dal bori, Sunrise Kala Jeera, and dried red chillies. Sauté for 30 seconds.
Add the boiled lau leaves and stems. Season with salt. Stir-fry for 2 minutes.
Pour in 1/4 cup water. Cover and simmer for 5 minutes.
Time: 2 minutes
In a small bowl, mix the Sunrise Shorshe Posto Powder with 1/4 tsp salt and 2 tbsp water to form a smooth paste. Set aside.
Time: 8 minutes
To the simmering curry, add 1/2 tsp each Sunrise Haldi Powder and Sunrise Lal Mirch Powder. Mix well.
Gently stir in the fried morola fish and slit green chillies.
Pour in the mustard-poppy seed paste. Stir until well combined.
Add 1 tsp sugar and 1/2 tsp Sunrise Jeera Powder. Mix again.
Simmer uncovered for 2-3 minutes. Remove from heat.
Accompaniment: Steamed white rice