Food and recipes have a remarkable way of transcending boundaries, generations and cultures, connecting friends and families across different regions. They bring people together and create shared memories. Today, I am excited to share a recipe that has been passed down to me by my friend’s mom, but with a slight twist. Instead of vegetable stuffing, I have replaced it with a delectable fish filling that adds a unique and delicious flavour. This recipe can be prepared using any kind of fish and for those who love seafood, prawns can also be a delightful alternative.
Let’s dive into the recipe, which combines the flavour of snake gourd and fish to create a mouthwatering dish. Snake gourd, also known as chichinga, is native to south and southeast Asia and belongs to the gourd family. Its distinctive name comes from the narrow, twisted and elongated shape of its fruit. This versatile vegetable is known by various name such as Serpent gourd, club gourd, chichinda or patola in Hindi, kai/padval (Kanada), patakila (Tulu), padwal (Marathi), padavali (Gujrati), potlakaya (Telugu), podalankai/pudalai (Tamil), padavalam (Malayalam), chichinga (Bengali).
Snake gourd is a slender, long vegetable with a high-water content, giving it a refreshing and cooling effect on the body. It has a soft, somewhat mucilaginous flesh, similar to luffa and calabash. In Asia, it is often consumed when immature, like summer squash, while in Africa, the reddish pulp of mature snake gourd is used as an economical substitute for tomatoes. This luscious green vegetable is not only delicious but also highly nutritious. It is rich in protein, fiber and an array of essential vitamins and minerals including vitamin A, C, B6, E, calcium, magnesium, phosphorus, zinc and iron. Furthermore, snake gourd is low in calories and cholesterol, making it a healthy addition to any diet.
Now, let’s gather the ingredients needed for this delightful dish:
Ingredients:
- Snake gourd 3 nos.
Fish Filling:
- Sardine fish 400 gm
- Turmeric 1 tsp
- Salt to taste
- Oil 6-8 tbsp
- Onion 1 no.(chopped)
- Ginger garlic paste 1 tbsp
- Red chili powder 1 tsp
- Cumin powder 1 tsp
- Tomato 1 no.(chopped)
Gravy:
- Peanut ½ cup
- Coconut ½ cup
- Oil 2 tbsp
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Onion 2 nos. (finely chopped)
- Turmeric 1 tsp
- Ginger garlic paste 1 tbsp
- Red chili powder 1 tsp
- Garam masala powder 1 tsp
- Kashmiri chili powder 2 tsp
- Salt to taste
- Coriander leaves 2 tbsp (chopped)
Preparation:
- Step 1: Start by Peeling the snake gourds and cutting them into 4-5-inch-long rounds. Then carefully scoop out the seeds and spongy interior part, creating a cavity for the fish filling.
Fish Filling:
- Step 2: Marinate the sardine fish with 1 tsp turmeric & salt, ensuring the fish is coated evenly with the spices.
- Step 3: Now heat oil in a wok or frying pan and fry the marinated fish on medium heat until each side turns golden brown. This process should take 2 minutes per side. Once fried, set the fish aside to cool.
- Step 4: Remove the skin and bones from the fried fish, and finely chop the fish meat.
- Step 5: In the same pan, using the remaining oil from frying the fish, add the chopped onion and fry it for 6-7 minutes on medium heat until it becomes translucent and slightly golden.
- Step 6: Add the ginger-garlic paste to the pan and continue frying for an additional 3-4 minutes on medium heat.
- Step 7: Incorporate the red chili powder, cumin powder and the inner part of the snake gourd. Stir well and fry for 5-6 minutes on medium heat.
- Step 8: Add the chopped tomato to the pan and fry for another 4-5 minutes on medium heat.
- Step 9: Add the chopped fish to the mixture, along with salt to taste. Stir and fry for an additional 5-6 minutes on medium heat. Once cooked, turn off the heat and set the filling aside.
- Step 10: Now fill each snake gourd rounds with fish filling and keep aside.
Gravy:
- Step 11: Prepare a smooth paste by grinding the peanuts and grated coconut together. Set this paste aside for later use.
- Step 12: Heat 2 tbsp of oil in a separate pan and add the mustard seeds and cumin seeds. Allow them to splutter.
- Step 13: Incorporate the finely chopped onions into the pan and fry them for 7-8 minutes on medium heat until they become golden brown.
- Step 14: Add turmeric and ginger-garlic paste to the pan, continuing to fry for an additional 4-5 minutes.
- Step 15: Add the red chili powder and garam masala powder to the pan, frying for 2-3 minutes to allow the spices to release their flavours.
- Step 16: Now, add the peanut and coconut paste to the pan, and fry for 4-5 minutes on medium-low heat. Now, add the Kashmiri chili powder and salt to the mixture, frying for a few more minutes.
- Step 17: Add approximately 300 ml of leftover masala water to the pan, and bring the gravy to a boil.
- Step 18: Once the gravy reaches a boil, carefully place the stuffed snake gourd rounds into the pan. Allow the stuffed snake gourds to cook in the gravy for 12-15 minutes on low heat, flipping each round after 7-8 minutes to ensure even cooking.
- Step 19: Sprinkle the dish with chopped coriander leaves, adding a fresh and aromatic touch to the final preparation.
- Step 20: Your delicious snake gourd with fish stuffing is now ready to be served! This delectable dish pairs perfectly with rice or chapati, offering a delightful combination of flavours and textures.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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