Bhetki Maacher Aloo Phulkopi diye Kalia
Bhetki Maacher Aloo Phulkopi diye Kalia is a Bengali light fish curry prepared with potato halves and cauliflower florets.
Servings 6 People
Calories 319kcal
Cost Rs 800
Equipment
- 1 Kadhai
- 1 Spatula
- 1 Chopping Board
- 1 Knife
- 2-3 Bowls
Ingredients
- 6 Bhetki Fish Chunks with bone preferably; 100g each
- 3 Potato Medium size
- 1 Cauliflower Medium size
- 2 Onions Medium size
- 1 Tomato
- 1 teaspoon Ginger Paste
- 1.5 teaspoon Garlic Paste
Tempering:
- 1 Bay leaf
- 1 Dried Red Chili
- 2 Green Cardamom
- ½ teaspoon Whole Cumin Seed
- ¼ teaspoon Asafoetida Optional
Spices:
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Bengali Garam Masala Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder or as per taste
- 1 teaspoon Sugar optional
- 1 teaspoon Salt or as per taste
- 3 tablespoon Mustard Oil can be replaced with Refined Oil
- 1 teaspoon Ghee
Instructions
- Wash Bhetki fish chunks thoroughly and rub half of the salt and turmeric powder and leave those for 10 minutes.
- Slice Onions thinly and chop tomato into small pieces.
- After removing the skin cut the potatoes into halves.
- Separate the florets from the cauliflower. I prefer to use medium size florets.
- Take cauliflower florets with a cup of water and microwave for 2 minutes at a high temperature. You can replace this step by boiling cauliflower for 2 minutes and discarding the water completely.*
- Now, heat oil in a deep-bottom pan and lightly fry fish chunks from both sides on medium flame for 2-3 minutes.**
- Strain fish chunks from the oil and keep them aside.
- Now fry potato halves on medium flame until they turn golden brown in color and are cooked ⅔ from inside. This will take around 5 minutes.***
- After frying the potatoes, fry the cauliflower florets in the remaining oil for 5 minutes until they turn brownish and crispy.
- Remove those from the oil and temper the oil with a bay leaf, dried red chili, whole cumin seed, and 2 green cardamoms, and cook for 1 minute on a low flame.
- Mix asafoetida with a tablespoon of water and add the mixture to the tempering.
- When the water evaporates completely, add sliced onion to the tempering.
- Cook on medium flame until the onion is fried completely and turns brown.
- This will take around 2-3 minutes.
- Add chopped tomatoes and mash using a spatula.
- Cook until the tomato is mixed completely and leaves the edges of the pan.
- Add ginger and garlic paste at this point and mix thoroughly.
- Now add cumin powder, Coriander powder, Turmeric Powder, Sugar, and Salt to the spice mix.
- Cook for 2-3 minutes or till the oil comes out of the mixture and the mixture starts leaving the edges of the pan.
- Add 1 tablespoon of water in between if the mixture dries.
- Now add fried potatoes and mix thoroughly.
- Add 2 Cups full of water to cover the potatoes completely and bring the mixture to a boil on medium flame.
- It took me 5 minutes to boil potatoes after covering the pan with a lid. This time may vary with the type of potato. Keep checking the doneness of potatoes in between.
- Add fried cauliflower at this point and cook for 2 minutes.
- Now add fried fish pieces and ½ a cup of water, and boil the curry for 2-3 minutes. Finish it by adding Bengali Garam Masala Powder and a little Ghee.
- Serve Bhetki Maacher Aloo Phulkopi diye Kalia with steamed rice!
Notes
- You can replace Mustard Oil with refined oil.
- *I prefer to steam Cauliflower a bit before cooking.
- **Fish needs to be fried lightly if Bhetki is being used; however required deep frying in case Rui or Katla fish is used.
- ***Potatoes can be boiled before cooking if required, and in that case no need to boil potatoes after frying.
Nutrition
Serving: 225g | Calories: 319kcal | Carbohydrates: 23.2g | Protein: 30.5g | Fat: 11.6g | Saturated Fat: 2.2g | Cholesterol: 50mg | Sodium: 847mg | Fiber: 4.4g | Sugar: 4.3g
