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Bhangon fish with Taro and Sponge gourd


   Bhangon fish with taro and sponge gourd 

   Colocasia is a tropical plant available in Assam region.  Its leaves,  stems, flowers as well as roots are also edible. In this fish recipe I am using root colocasia which is also known as taro. 

     Sponge gourd is one of the  popular vegetable.  The Assamese name of sponge gourd is bhul. A scented sponge gourd is also found in Assam which is called 'joha bhul' in Assamese. The aroma of this scented sponge gourd can be recognised from a distance when cooked. Sponge gourd is rich in vitamin A and C.  The fully ripe sponge gourd has high volume of fibrous. After drying and removing it's seeds it can be used as a scrubber

      We Assamese people cannot live without fish. We can eat fish everyday . Different local fishes are found in Assam which tastes so delicious.  The mighty river Bhramaputra and its sub-rivers are wonderful source of some good river fish. Bhangon fish is a medium sized fresh water fish found in Assam. Assamese recipes are less spicy and more healthy. We use minimum amount of spices in cooking. Rice is the main ingredient  of Assamese cuisine as well as the main dish. So we eat fish with rice only.


    Bhangon fish with taro and sponge gourd is one of my favorite fish curry recipe .

INGREDIENTS:
• 2 bangon fish (cut into 2 pieces) 
• 1 taro
• 1 sponge gourd
• 1/2 tbsp ginger garlic paste
• 1/2 tbsp panch phoron
• 1/2 tbsp turmeric powder
• 1/2 tbsp red chilli powder
• 1 tomato chopped
• 2 tbsp lemon juice (optional)
• 2-3 tbsp mustard oil
&
• Salt to taste


METHOD:

     Peel taro and cut in cube sized pieces. Wash under running  water.

Wash sponge gourd , peel and cut into round pieces.

 Wash fish pieces under running water  and rub with salt and turmeric.  In a pan heat oil. Fry fish pieces and keep them aside.

In the remaining oil add panch phoron. When crackling,  add ginger garlic paste. Add tomatoes.  Fry till oil separates.

     Now add turmeric powder and red chilli powder. Add taro pieces. Fry for 2-3 minutes.

Add sponge gourd pieces. Stir and fry. Close the pan and cook for few minutes in low heat unless the water in spounge gourd comes out and absorb absolutely.

Add salt. Add 2 cups of water and close the pan again. Simmer in low heat.

Cook until taro and sponge gourd slightly melts.

Now add fish pieces. Add lemon juice. In high heat  cook for five minutes and remove from heat.

Now the fish curry is ready to serve. Serve hot with steamed rice. 

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