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Thursday, 25 June 2009

Mach-Patoler Dolma (Dorma)

This is my brother Abir's (Apu) favourite fish delicacies. He is a research scientist in a Biotech firm in Pune.

Large Patol (parval): 4
Fish: 200 gms.
Onion : 4tbsp.
Garlic : 2tsp
Ginger : 2tsp.
Green Chillies : chopped (2tsp)
Garam Masala powder : 2tsp.
Ghee : 2tsp.
Raisin : 2tsp.
Cashew nuts : Chopped(2tsp)
Mustard oil
Turmeric powder

Scrape the Patol lightly with the help of a scraper. Scoop the seeds out with the help of a long thin object like a knitting needle. Wash and shallow fry the patol in a wok till light brown in colour.
Marinate the fish with salt, a pinch of turmeric powder, and then boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside.
Fry the onions in 2 tsp oil, till golden brown. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), a pinch of garam masala, ghee, raisins and cashew. Spread the mixture on the wok so that it gets completely dried.
Now take each scooped patol and fill it completely with the fish stuffing. Heat the wok and pour a little oil. Arrange the patols slowly and cook in a low flame.
Serve hot with pulao/rice or simply as a snack.


SGD said...

Babli'r Khana Masala theke apnar blog e elam. Apart from wonderful recipes, I loved your concept of depicting the person with whom you associate this dish....khoob interesting!
Apnar blog follow korchhi...

indira mukerjee (ইন্দিরা মুখার্জি) said...

thank u ...tomar nam ta janle bhalo hoto...tumi ki bablir bandhu? keep watching KK's kitchen

SGD said...

Amar naam Sharmistha.
Bondhu bolte paaren tobe real life er noy....blogging bondhu!!!
Thanks for your comments on my blog!

Amar cooking blog ta visit korben...