Name: Aloo Phoolkophi diye Bata Maacher Jhol (Bengali Style Fish Curry) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 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; 2-3 tbsp. mustard oil; 1/2 tsp. kalonji (nigella seeds); 1-2 green chilies, slit; 1 tsp. cumin-coriander powder; 1 tsp. ghee; 1 tbsp. coriander leaves, chopped

ABOUT Aloo Phoolkophi diye Bata Maacher Jhol (Bengali Style Fish Curry) RECIPE

Here is yet another This is a 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 prepare this gravy. This type of thin gravy is generally served to small kids (with boiled & mashed rice), pregnant women 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.

Ingredients Serving: 3

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
2-3 tbsp. mustard oil
1/2 tsp. kalonji (nigella seeds)
1-2 green chilies, slit
1 tsp. cumin-coriander powder
1 tsp. ghee
1 tbsp. coriander leaves, chopped

Instructions

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.

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