Aloo Fulkopi Diye Macher Jhol

%Aloo Phulkopi diye Macher Jhol recipe debjanir rannaghar

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.

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Course: Fish, Side Dish

Cuisine: Bengali

Keyword: aloo fulkopi diye macher jhol recipe, bengali macher jhol recipe, Debjanir Rannaghar

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 330kcal

Author: Debjani Chatterjee Alam

Cost: Rs 150

Ingredients

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
½ 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

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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 ⅔ 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.

Notes

Substitution

Fish - For this fish curry, Katla fish works well, but Rohu or any other large carp is a great substitute.

Oil - While I love using mustard oil for that authentic Bengali flavor, any unflavored oil will do.

Tips

I usually lightly fry the cauliflower, but to reduce the amount of oil, you can microwave it for about 10 minutes instead.
I also prefer pan-fried fish in my curry, but for a healthier option, try air-frying the fish with little to no oil.

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