Phulkopi die Bhetki Mach er Jhol was considered as a regular winter delight back home. Because cauliflower was a winter vegetable in those days, and it was an important ingredient of this particular fish curry. Nowadays, you can find cauliflower throughout the year, so, the best part is one can cook this dish any time with fresh Bhetki fish and not to mention the cauliflowers. This veggie adds an extra taste to the fish curry and makes it more delicious. For this curry fish need to be fresh. More fresh, more taste. It’s a very simple and flavorful Bengali dish what you can enjoy with a full plate of steamed rice.
Phulkopi die Bhetki Mach er Jhol/Barramundi Fish Curry with Cauliflower
- Bhetki/Barramundi Fish- 9 pieces
- Potato- 1 medium sized (peel and cut into wedges, wash and keep aside)
- Cauliflower- 1 small size (cut the florets into big chunks)
- Onion- 2 medium sized (thinly sliced)
- Tomato- 1 big size (roughly chopped)
- Ginger-garlic paste- 2 tbsp
- Dry red chilli- 1 (halved)
- Nigella seeds/Kalojire/Kalonji- ¼ tsp
- Sugar- ½ tsp
- Kashmiri mirch powder- 1tsp
- Slitted green chillies- 3-4
- Turmeric powder
- Cumin powder- 1½ tbsp
- Coriander powder- 1 tsp
- Garam masala powder- ¼ tsp
- Fresh coriander leaves- 1 tsp (chopped)
- Mustard oil
In a deep bottomed pan add cauliflower florets with 2 cups of water. On high heat give this a quick boil. Remove from the heat, take out the florets and drain the water.
Rub salt and 1/2 tsp of turmeric powder on the freshly washed pieces of Bhetki fish. Heat ½ cup oil in a kadai/deep frying pan and shallow fry the fish pieces on medium heat until golden in color. Remove and keep aside. Now fry the potato wedges until light golden in color, remove and keep aside. Next to add the cauliflower florets, fry until golden in color, remove and keep aside.
In the remaining oil (4 tbsp oil should be there in the kadai, otherwise add some more oil) temper with nigella seeds and dry red chilli. Now add the sliced onions, sauté on medium heat until light brown. Add ginger-garlic paste, chopped tomatoes, cumin powder, ½ tsp of turmeric powder, coriander powder, kashmiri mirch powder, green chillies and salt. Mix well and fry until the oil separates from masala (1-2 minutes max). Add 1½ cup of water. Mix and give this a quick boil on high heat. Reduce the heat once the curry boils, next to add the fish pieces along with potato wedges and cauliflower florets. Mix, cover and cook until the potatoes are done. Add sugar and garam masala powder. Mix gently. Cook uncovered for another 2-3 minutes more. Garnish with fresh coriander leaves.
Phulkopi die Bhetki Mach er Jhol is done. Serve hot with steamed rice.