Description
Aloo Fulkopi diye Macher Jhol, a delightful winter treat, is a classic Bengali fish curry prepared with generous portions of Rohu or Katla carp, potatoes, and cauliflower.
Ingredients
Scale
- 6 Fish Chunks (I have used Katla Fish, 100 g each)
- 3 Potato
- 1 Cauliflower (Medium)
- 2 Onion
- 3-4 Green Chili
- 1 Tsp. Ginger Paste
- 2 Tsp. Garlic Paste
- 3 Tbsp. Tomato Puree
- 1/2 Tsp. Cumin Seed
- 2 Green Cardamom
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tbsp. Turmeric Powder
- 1 Tsp. Chili Powder
- 1 Tbsp. Sugar
- 2 Tsp. Salt or to taste.
- 4 Tbsp. Mustard Oil
Instructions
- Thoroughly rinse the fish chunks, preferably using running water, and then season with Salt and Turmeric Powder.
- Peel and quarter the potatoes, and marinate the chunks with Salt and Turmeric Powder as well.
- Prepare the cauliflower by cutting it into medium-sized florets and applying salt and Turmeric Powder.
- Slice the onion into thin pieces.
- Heat up the wok and add Mustard Oil.
- Fry the fish chunks on medium heat until they turn a golden brown color.
- Utilize the remaining oil to fry the potato chunks, cooking them until they become golden and are about 2/3 cooked.
- Fry the cauliflower florets until they also turn a golden brown shade.
- There should be approximately 1 tablespoon of oil left in the wok, which should be tempered with Whole Cumin Seed and Green Cardamom.
- Combine the sliced onion and green chili in the pan, cooking until the onion becomes translucent in texture.
- Introduce the tomato puree into the mix, cooking until the strong scent of raw tomato dissipates.
- Next, incorporate the ginger and garlic paste, cooking until the mixture begins to release oil.
- After giving it a good stir and adding a small amount of water, incorporate the cumin powder, coriander powder, turmeric powder, chili powder, sugar, and salt.
- Cook for five minutes, stirring continuously.
- Periodically add a small amount of water.
- Pour in three cups of water and bring the mixture to a boil.
- Add the fried potatoes and cover the pan with a lid, cooking on low heat for 7-8 minutes.
- Continue cooking until the potatoes have softened.
- Introduce the fried fish chunks and fried cauliflower, cooking for an additional five minutes on low heat.
- Finish the dish with Bengali Garam Masala and serve alongside steaming hot rice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Fish, Side Dish
- Method: Cooking
- Cuisine: Bengali
