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Monday, 25 January 2016

Aloo Phool kophi diye Bata Maach'er Jhol (Bengali Style Fish Gravy with Cauliflower)


       
          Here is yet another typical Maacher Jhol (Bengali style Fish gravy) prepared with potatoes and cauliflowers. It is very light on the stomach and is relished with plain steamed rice. I like mine with a dash of lime. In this recipe I have used Bata Maach, which is a fresh river water fish and is generally relished by most of the Bengali crowd. In the absence of it, you can pretty much use any small fish to prepared this gravy. Please find below a step by step guide with pictured to preparing it.








  • 4-5 Pieces of Bata Maach (or any fish)
  • 1 potato, sliced lengthwise
  • 1 cup cauliflower florets
  • 1 tomato, chopped
  • 1 tsp. ginger paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 3 tbsp. mustard oil
  • 1/2 tsp. kalonji (nigella seeds)
  • 2 green chilies, slit
  • 1 tsp. cumin-coriander powder
  • 1 tsp. ghee
  • 1 tbsp. coriander leaves





          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry them till light golden in colour. Drain and keep aside. 

          Temper the same oil with kalonji. Saute for a few seconds and then add the potatoes and cauliflower. Fry till light brown. Add the tomatoes and continue to fry till it is nicely mashed.

          Add the ginger paste, coriander-cumin powder and turmeric powder mixed with a little water. Saute till the oil separates then add 2 cups water and bring it to a boil.

          Now add the fish pieces, green chilies and salt. Cover and simmer on a medium flame for 4-5 minutes or till the veggies are cooked. Add ghee and coriander leaves. Mix well and serve with plain steamed rice.





Marinate the fish with a pinch of salt & turmeric powder for 10 minutes.



Heat oil in a pan and fry them till light golden in colour. Drain & keep aside.



          Temper the same oil with kalonji & then add the potatoes and cauliflower 
 florets. Fry till light brown.



Add the ginger-garlic paste, turmeric powder & coriander-cumin powder 
mixed with a little water. Fry till oil separates.



Add the tomatoes.



Fry till it is mashed.



Add 2 cups water, green chilies and salt. Bring it to a boil.



Drop in the fried fishes. Cover & simmer on a low flame for 4-5 minutes or 
till the veggies are cooked.



When done, add the ghee, oil and coriander leaves.



                          Serve with plain steamed rice.









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