Name: Alu Phulkopi diye Bhetki'r Jhol - Bengali Fish Curry with Cauliflower and Potato recipe by Rhea Mitra-Dalal at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 4 Bhetki steaks; 1 Potato; 8-10 Cauliflower florets; 1 green chilli; 1/2 tsp ginger, grated; 1/2 tsp Kalonji or nigella seeds; 1/4 tsp Randhuni seeds (optional); 1/2 tsp Jeera or cumin powder; Turmeric; Salt; Mustard oil

ABOUT Alu Phulkopi diye Bhetki'r Jhol - Bengali Fish Curry with Cauliflower and Potato RECIPE

A light fish stew with vegetables that's perfect for summer.

Ingredients Serving: 2

4 Bhetki steaks
1 Potato
8-10 Cauliflower florets
1 green chilli
1/2 tsp ginger, grated
1/2 tsp Kalonji or nigella seeds
1/4 tsp Randhuni seeds (optional)
1/2 tsp Jeera or cumin powder
Turmeric
Salt
Mustard oil

Instructions

Wash the fish pieces and marinate in salt and turmeric for 10 minutes.
Cut potato into thick wedges, and break the cauliflower into small florets. You need around 8 - 10 florets.
Heat mustard oil in a wok and fry the fish pieces lightly till they just turn opaque. Remove to a plate.
In the same oil, adding a little more if required, fry the potato and cauliflower pieces till their edges begin to brown. Remove to a plate.
In the hot oil in your wok and add the kalonji seeds, green chilli, and randhuni, and fry for a minute. Return the fried vegetables into the wok and sprinkle jeera powder, turmeric, salt and the grated ginger over it all. Stir well to mix.
Add enough water to just submerge the vegetables, bring it to a boil and cook covered on a slow flame till the vegetables are cooked.
Now add the fried fish pieces carefully to the wok and let it all simmer for 5 minutes. Adjust salt if required.
Serve the jhol with plain hot rice.

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