Lau diye koi machh/ Climbing Perch cooked with gourd

Lau or the bottle gourd is a vegetable that has high water content and is quite good for health. On top of that, this recipe has few ingredients so the recipe is light on the stomach. Great for the summer months, but you can prepare it anytime of the year. Lau diye koi machh looks and tastes better when prepared with small sized koi mach. If you cannot find small sized koi, do not worry go ahead and prepare it with the koi that is available in local market, it will taste great. Serve the dish with steamed rice to enjoy a light and delicious meal.

 

Ingredients –

  • Lau/ Gourd
  • Koi/ Climbing Perch
  • Jire/ Cumin Seeds or kalo jeerey (nigella seeds) or even pnach phoron (Indian five spices) — each tempering would add a distinct flavour to the dish — which is good — you shall get varied flavours each time.
  • Tejpata/ Bay Leaves
  • Turmeric
  • Cumin Powder/paste
  • Chili Powder
  • Salt to taste
  • Oil
  • Chopped Cilantro

 

Procedure –

  • Cut the Lau/ Gourd into small pieces in chunks, nearly 1-1 1/2″sq
  • Fry the fishes and keep aside
  • Temper the same oil with bayleaves and cumin seeds
  • Now add the Lau/ Gourd
  • Saute well
  • Add turmeric powder, chili powder, cumin paste/ powder and cook well.
  • Add salt to taste and cover to cook well.
  • Once the gourds are cooked, add the fishes, some slit green chilies and water as required.
  • Add a pinch of salt. Let it boil well.
  • Add cilantro.
  • Once the gravy thickens, turn the oven off.
  • Serve with steamed rice.