Macher Dimer Curry (gravy)

This one is continuing from my last recipe Macher dimer bora. This one is a gravy item made by the fried fish egg cooked in my last post. Prepare and keep aside 5-6 bora/pakoras and start this one. This one is not be confused with Fish Kalia as it is a simple curry not like the spicy Kalia.

Preparation Time: - 25 mins for making the bora/pakora from my last post.

Cooking Time: - 30 min for the curry

Servings: - Again it depends upon your capacity to consume.

Ingredients:- 

1. Fish egg pakora/fritters – 5 ~6  (I used Katla fish eggs but you can use any sweet water fish or even Hilsa)
2. 2 big or 3 medium potatoes – Peel and cube into small size
   
3. Onions – 1 medium one grinded and make paste
4. Ginger paste – 1 ½ table spoon
5. Turmeric Powder – 1 tsp
6. Green Chillies - 2 (chopped). You can add red chili also if you like it spiceier.
7. Tomato – 1 medium sized chopped
8. Jeera powder – 1 tea spoon
9. Asafetida /Hing – ½ tsp optional
10. Salt - To taste. If you have sweet tooth you can add sugar also.
11. Oil -  5 table spoon. I prefer mustard oil but white oil also can be used.
12. Bay leaves - 2 nos.

Preparation

1. Heat oil in a kadai/pan with medium flame. Add bay leaves and red chili if you are using.
2. To this add ginger and onion paste. Stir-fry for some time. Cook till the oil leave the side.
3. Add tomato, green chili, salt, turmeric powder, asafetida and jeera powder. Stir continuously.
4. Now add the cubed potatoes and stir-fry for 2-3 minutes.
5. Add sufficient water for gravy and for the potatoes.
6. Cover and cook till the potatoes are soft.
7. Add the Dim Bhaja/bora/pakora/fritters and let it boil for a couple of minutes.
   
8. Boil more if you want thicker gravy.

Now it is ready to serve. You can eat with rice.