Bangladeshi Ayre fish pieces fried and cooked in spices with Kodu, also known as bottle gourd. This is a traditional fish dish and is delicious once served with plain white basmati rice.
This is the slice of Kudo I used. Peel the skin, cut it in medium size pieces and give the pieces a good rinse.
Keep this aside.
I used Ayre fish, you can use any fish of your choice. I cut them in smaller sized pieces.
Wash the fish a few times with lukewarm water, then add about 1 tsp of salt to the fish and rub it in. Wash the fish again fully a good few times until nice and clean. Drain the water fully and keep aside.
Here is the clean fish. I like frying my fish before adding it to the curry.
If you do not like frying the fish then skip the next three steps and go to the picture showing the onions.
To fry the fish add:
Salt 1/4 Tsp
Tumeric powder 1/3 Tsp
Chilli powder 1/3 Tsp
Mix this in.
Add about 5 tablespoons of oil in a non stick pan, I like using the Salter brand pan.
Once you add the oil in the pan, make sure the oil is very hot before adding in the fish pieces. Fry on high heat for a good few minutes then slightly lower the heat so the inside cooks for 2-3 minutes.
After 2-3 minutes put the gas up again and turn the pieces around. Repeat the cooking process for the other sides. Once both sides are done, take them out and keep aside. If you have any more pieces left to fry then repeat the same cooking process for these.
In a medium sized pot add the oil. Once the oil is hot add the onions, garlic and salt. I normally start cooking the base while the fish is frying to save time.
Mix this in on high heat, then lower the heat in between medium to low heat and cook covered until the onions are soft. Make sure to stir at times. If the base becomes too dry then a add little amount of hot boiled water and mix it in to prevent it from burning.
If you use blended onions, then you can add the spices after five minutes.
Cook the onion until it is soft and once ready mash it in with a potato masher.
Add the spices :
Tumeric powder 1/3 Tsp
Chilli powder 3/4 Tsp
Coriander powder 1 & 1/2 Tsp
Cumin powder 1 & 1/4 Tsp
Hot/mild curry powder 3/4 Tsp
Mix this on high heat then put the heat down to low heat and cook for 10-15 minutes. Make sure to stir quite often.
While cooking the spices, if it becomes too dry then add a little amount of hot boiled water and mix it in.
When the spices are cooked after the recommended time, add in the bottle gourd/kodu.
Put the gas up and mix it in. Cook this covered over low heat until the vegetable looks tender but not mashed. If the mixture becomes too dry, then add in a little amount of hot boiled water and mix it in.
It will start to look like this.
Add in the fried fish pieces, put the heat up and gently mix it in without breaking the fish. Cook this on medium heat and gently stir at times or either shake the pot gently by holding the handle of the pot to avoid breaking the fish.
If you're using raw fish, then add in the fish pieces and put the gas on high heat so all the excess water from the pieces comes out. Once all the water comes out, then you can cook this on medium heat and cook until the fish looks done. The process will be a bit longer then cooking with fried pieces.
Once you add the fried pieces in, after about 10 minutes follow the next step.
At this stage you can check the salt and add a bit more if required.
Add hot boiled water depending on the consistency you prefer, as a guide it shouldn't be too runny or too dry.
With raw fish, cook it slightly longer till it looks done then add the water.
Once you have added the water, put the gas up and bring this to boil.
Let this boil for 5-8 minutes on high heat, boil this until the water dries up a bit.
Add some fresh coriander during this cooking time and turn the gas off after you cooked it for the time recommended.
All done! Serve hot with plain white rice and enjoy.