Like Kolkata we don’t get Gurjali that often here in Delhi; I like this fish for its unique taste. Ma always suggested me to cook Gurjali in a lighter way. Not heavy on spices, made without onion and garlic Gurjali Mach er Jhol is very light and hearty. I cook it just the way I make Panch foron die Rui Mach er Jhol/Rohu Fish Curry with Bengali 5 Spices, the only difference here is the use of Wild celery seeds/Radhuni in the fish curry. This not so popular spice has its own earthy and strong aroma and can overpower the smell and taste of other spices if used more than what is required for a particular recipe. Other than Radhuni, this fish curry can be made with Panch foron/ Bengali 5 Spices too. Radhuni imparts a beautiful fragrance and compliments this fish curry so well that one full plate of rice can totally pull off only with it.
Gurjali Mach er Jhol/Indian Salmon Fish Curry with Veggies
- Gurjali / Indian Salmon – 700g
- Potato- 1
- Cauliflower- 1 small sized
- Flat beans/Sheem- 5-6
- Ginger paste – 1 tbsp
- Wild celery seeds/Radhuni – ¼ tsp
- Slitted green chillies- 5-6
- Turmeric powder
- Cumin powder- 1 tbsp
- Coriander powder- 1 tsp
- Fresh coriander leaves- 1 tsp (chopped)
- Mustard oil- ½ cup+more
Peel the potato and cut into wedges. Cut flat beans into halves. Wash all the veggies and keep aside. Cut cauliflower florets into big chunks. In a deep bottomed pan add washed 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 Gurjali 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, flat beans pieces and cauliflower florets for 2-3 minutes, remove and keep aside.
In the remaining oil (4 tbsp oil should be there in the kadai, otherwise add some more oil) temper with wild celery seeds. Next to add ginger paste, cumin powder, ½ tsp of turmeric powder, coriander powder 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; next to add the fish pieces and green chillies along with the veggies. Mix, cover and cook on low heat until the veggies are cooked thoroughly. Garnish with fresh coriander leaves. Remove from heat.
Your Gurjali Mach er Jhol is ready to eat. Serve hot with steamed rice.