Nazrana’s Chichinga Aloo diye Telapiya Mach er Torkari (Snake gourd and Potato with Telapiya fish)


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About this recipe: Snake gourd with potatoes and telipiya fish is one of the best combinations to make a fish curry. The sweet slices of snake gourd slices with spicy curry sauce tastes great! It is served with plain white rice.

Serves: 8 

  • 7-8 pieces of Telapiya fish
  • 1/2 teaspoon of turmeric powder
  • 1 teaspoon of red chilli powder
  • salt as needed
  • Vegetable oil as needed
  • 3 onions, sliced
  • Water as needed
  • 1/2 teaspoon of coriander powder
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of ginger paste
  • 1 teaspoon of garlic paste
  • 4 potatoes, peeled and cut into long slices
  • 1 medium sized chichinga (snake gourd) cut into round slices
  • 8-10 green chillies, cut in half
  • 1 handful of coriander leaves

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Cover the fish pieces with pinches of turmeric and dry red chilli powders and salt.
  2. Heat 2 tablespoons of oil on a pan and fry the fish pieces slightly. Set aside the fish pieces.
  3. Add another 1-2 tablespoons of oil to the same pan and fry the onion slices. Pour 1 tablespoon of water and add the turmeric, coriander, cumin and red chilli powders. Stir well and add the ginger and garlic pastes and salt. Cook until the water dries up a bit and the oil starts to simmer and float on top.
  4. Now add the sliced potatoes and add the chichinga (snake gourd) slices when the potatoes have boiled a bit.
  5. Add water so that preferred gravy forms. Add the fish pieces when bubbles start to form. Sprinkle the sliced green chillies and coriander leaves.
  6. Put the lid on and turn the heat down. Cook for 10 more minutes.

Serving suggestion

Serve with plain white rice.

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