Tilapiya in Lau shak

    30 mins

    This is a treat for fish lovers, especially those who like tilapiya. The dish is simple and not so spicy, and the addition of lau shak makes it very special. Serve with rice.


    Dhaka, Bangladesh
    1 person made this

    Serves: 4 

    • 1/2 cup soybean oil
    • 1 tablespoon onion slices
    • 1 tablespoon onion paste
    • 1 teaspoon garlic paste
    • 1 tablespoon red chilli paste
    • 250 g tilapiya fish slices
    • 2 cups lau shak/ bottle gourd slices
    • Water as needed
    • Salt as needed

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat a pan with oil. Add the onion slices. When the onions turn a bit red, add the onion, garlic and red chilli pastes, turmeric and coriander powders. Cook until the water released dries up a bit.
    2. Add the fish slices. Fry until the water released dries further. Transfer only the fish slices out on to a plate.
    3. On the same pan, add the lau shak/bottle gourd leaves, and 2 cups of water and salt. Mix and allow to cook until bubble form.
    4. Add the fish slices as bubbles appear. Cook on high heat.
    5. When the water dries up to form thick gravy, turn off the heat. Simmer for 3 minutes and serve.

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