Aloo Phool kophi diye Bata Macher Jhol (Bengali Style Fish Gravy with Cauliflower)

       
           This is a typical Maacher Jhol (Bengali style Fish gravy) prepared with potatoes and cauliflower. This is a great winter food. It is very light on the tummy and is relished with 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 prepare this gravy. This type of thin gravy is generally served to small kids (with boiled & mashed rice) and also to the elderly as it is mildly spiced. Fish has omega 3 fatty acids, vitamins, calcium, magnesium, etc. So it is a healthy choice. So check out the step by step pictorial recipe to prepare it.

• 4-5 Pieces of Bata Maach 
• 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. Sauté 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. Sauté 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 fish with a pinch of salt & turmeric powder for 10 minutes.

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

          Temper same oil with kalonji. Add potatoes & cauliflower 

 florets. Fry till light brown.

Add ginger-garlic paste, turmeric powder & coriander-cumin powder 

mixed with a little water. Fry till oil separates.

Add tomatoes.

Fry till it is mashed.

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

Drop the fried fishes. Cover & simmer on a low flame for 4-5 minutes or 

till the veggies are cooked.

When done, add ghee & coriander leaves.

Serve with plain steamed rice.

Bata Macher Jhaal (Bengali Fish Curry)

          For all the Fish lovers out there, here is a simple and a quick, yet delicious fish curry in the Bengali style. It is prepared in a thin gravy with Bata fish which is a fresh river water fish and is very much relished by most of the Bengalis. In fact no meal is complete without 'Maacher Jhol - Bhaat' meaning fish curry and rice. 

          You can prepare any small fish in the similar way. It will taste awesome. This typical and traditional Fish curry is light on the stomach with very less spices. The addition of kasundi (mustard paste) and raw mustard oil to the end product gives an amazing flavour and taste to the dish. It is just enjoyed with plain steamed rice and I like mine with a dash of lime. So check out the step by step pictorial recipe to prepare it.

• 5-6 Bata Maach (Fish)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 /2 tsp. red chili powder or to taste
• 1 tsp. ginger-garlic paste
• 3 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. kalonji (Nigella seeds)
• 1 green chili, slit
• 1 tsp. kasundi (mustard paste)
• coriander leaves to garnish

          Marinate the fish with a pinch of turmeric powder and salt to taste for 10 minutes. Heat oil in a pan and shallow fry the fish few at a time till golden in colour on both sides. Drain and keep aside.

          In a bowl, mix together ginger-garlic paste, turmeric powder and red chili powder with 1/4 cup water.

          Temper the same oil with kalonji and slit green chili. Saute for a few seconds and add the spice mix. Fry on a medium flame till the oil separates.

          Add 1 1/2 cups water and salt. Bring it to a boil and add the fried fish. Cover and simmer for 8-10 minutes.

          Add the kasundi followed by the raw mustard oil and give it a stir. Garnish with coriander leaves and serve with hot steamed rice.

                                 Marinate fish with a pinch of turmeric powder & salt.

                                  Heat oil in a pan & fry them to light golden in colour.

                                  Drain & keep them aside.

                                  Temper remaining oil with kalonji & green chili.

                                  Add spice paste & fry on a medium flame......

                               ....till the oil separates from sides of the pan.

                                  Add water & salt. Bring it to a boil.

                                  Gently drop in the fried fish.

                                  Cover & simmer for 8-10 minutes.

                                 Add kasundi & ....

                                 ...... raw mustard oil.

  

                                Garnish with coriander leaves & serve with hot steamed rice.