Phulkopi die Bhetki Mach er Jhol/Barramundi Fish Curry with Cauliflower

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’s an integral part 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. With all the added taste from the cauliflower, this fish curry tastes more flavourful. It’s an easy to cook, delicious Bengali dish which tastes great with steamed rice. Don’t forget to share your experience with me if you’re trying this recipe. 🙂

Phulkopi die Bhetki Mach er Jhol/Barramundi Fish Curry with Cauliflower
Phulkopi die Bhetki Mach er Jhol/Barramundi Fish Curry with Cauliflower

Phulkopi die Bhetki Mach er Jhol/Barramundi Fish Curry with Cauliflower

Phulkopi die Bhetki Mach er Jhol is a light and flavourful Bengali style fish curry. Cooked with cauliflower and potatoes, this tastes great with rice.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Author Chandrima

Ingredients

  • 9 pieces- Bhetki/Barramundi Fish
  • 1- Potato large
  • 1- Cauliflower small-sized
  • 2- Onion medium-sized (thinly sliced)
  • 1- Tomato large (roughly chopped)
  • 2 tbsp- Ginger-garlic paste
  • 1- Whole dry red chilli (halved)
  • ¼ tsp- Nigella seeds/Kalojire/Kalonji
  • Salt to taste
  • ½ tsp- Sugar
  • 1tsp- Kashmiri mirch powder
  • 4-5- Slitted green chillies
  • Turmeric powder
  • 1½ tbsp- Cumin powder
  • 1 tsp- Coriander powder
  • ¼ tsp- Garam masala powder
  • 1 tsp- Fresh coriander leaves (chopped)
  • Mustard oil

Instructions

  1. Peel and cut the potato into wedges, wash and keep aside.

  2. In a deep bottomed pan add cauliflower florets submerged in water. Over high heat give this a quick boil. Remove from the heat, drain the water, keep aside the florets.

  3. Rub 1 tsp salt and ½ tsp of turmeric powder on the freshly washed pieces of Bhetki. Heat ½ cup oil in a kadai/deep frying pan and shallow fry the fish pieces over medium heat until golden in colour. Remove and keep aside. 

  4. Now fry the potato wedges and cauliflower florets until golden in color, remove and keep aside. 

  5. In the remaining oil (4 tbsp oil should be there in the kadai to make curry, otherwise, add some more oil) temper with nigella seeds and dry red chilli. 

  6. Add the sliced onions, sauté over medium heat until light brown.

  7. 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 the masala.

  8. Add 1½ cup of water. Mix and give this a quick boil over high heat. Reduce the heat once the curry boils, next to add the fish pieces along with the potato wedges and cauliflower florets. Mix, cover and cook until the potatoes are done.

  9. Add sugar and garam masala powder. Mix gently, cook uncovered for another 2-3 minutes more. Garnish with fresh coriander leaves.

  10. Phulkopi die Bhetki Mach er Jhol is done. Serve hot with steamed rice, Enjoy!

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6 Comments

  1. Eta gatokal baniechhilam apnar recipe onujayi. Darun hoyechhilo khete. New Jersey te Bhetki paini, telapia r fillet diyei korte hoyechhilo. Emon arow onek recipe-r opekkhay roilam. Kichhu sabeki niramish rannar recipe pele khub bhalo hoy.

    Asonkho Shubhechcha roilo!

    Dhonnobad!

     
  2. I absolutely LOVE this dish. Thank you so much for sharing this recipe, I have since then made this recipe more than 5 times already. Please share more recipes if you can. Again, thank you 🙂 !!!

     
    • Hi Kimberly Zelaya! Glad to know that you liked it. There are many more non-vegetarian recipes on my blog. Do try, I hope you’ll like them too. 🙂

       

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