Potoler Dhorma (Stuffed Parwars)
Ingredients
- Stuffed Parwars
- 1.1 lb Parwars parmal
for the gravy:
- 28 oz Onions chopped
- 1/2 tsp Coriander dhaniya powder
- 1/2 tsp Cumin jeera powder
- 1/2 tsp Turmeric haldi powder
- 1 tsp Red chilli powder
- 2 tsp Ginger-garlic adrak-lasan paste
- 5 oz Tomatoes chopped
- 2 tsp Salt
- 8 floz Water
for the filling:
- 9 oz Fish deboned
- 2 3/4 floz Vegetable oil
- 1 tbsp Ginger paste
- 2 tsp Garlic paste
- 2 tsp Red chilli powder
- 1 tbsp Salt
- 1 3/4 floz Vegetable oil
Instructions
- Without peeling the parwars, scoop out the inner fleshy portion and blanch the shells in hot oil. Drain the excess oil and keep aside.
- For the gravy, heat the oil in a pan; saute the onions till brown. Add all the dry spices and ginger-garlic paste; cook for 2 minutes.
- Add the tomatoes, salt, and water; cook for 12-15 minutes, stirring continuously, till a smooth gravy is obtained. Remove from heat.
- For the filling, heat the oil in a pan; add the ginger and garlic pastes, red chilli powder, fish, and salt. Cook for 10 minutes over low heat.
- Remove the pan from the heat; spoon the fish mixture inside the parwar shells.
- When serving, place 1-2 stuffed shells in each serving dish, top them with the onion-tomato gravy and serve.
Calories: 471 kcal
Carbohydrates: 25 g
Protein: 17 g
Fat: 35g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 27 mg
Sodium: 2985 mg
Potassium: 791 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 774 IU
Vitamin C: 57 mg
Calcium: 113 mg
Iron: 3 mg