Nov 23, 2013

Fulkopi die Rui Macher Jhol (Light Fish Curry with Vegetable)

Fish curry is very popular in Bengali. We Bengalees can't imagine a meal without fish. Many of my friends are Bengali and I have relished the Bengali cuisine at their home. Fish (rui/ katla/ Aar) and cooked in a ginger and tomato based curry usually served with white rice.  

Ingredients :

Rui fish - 4 piees
Potato - 2 medium, ubed
Cauliflower (fulkopi) - 5-6 florets
Onion - 1 big
Tomato - 1 big
Green chilli - 2, slited
Ginger paste - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Bay leave - 1
Sugar - 1/4 tsp
Salt to taste
Mustard oil - 4 tbsp
Water as needed
Coriander leaves for garnishing

Method :

Peel the potato and cut into cubed. Wash the cauliflower in running water and soak in salted water for 10 mins.

Clean the fish pieces and marinate with 1/2 turmeric powder and salt. Then heat the oil in a kadai and fry fish pieces till golden brown.

In the remaining oil add cauliflower and potato pieces with little salt and turmeric powder, fry till golden brown, keep aside.

In the same oil add bay leave and cumin seeds,when the seeds are splutter then add chopped onion, fry till golden brown. Add chopped tomato with little salt.

Now add ginger paste. spice powder, salt and sugar, fry on low flame till oil start to separated at the side. Add water, fried vegetables, slited green chillis and cover, let it boil.

 Once the vegetables are cooked add fish pieces, cover again and check the seasoning.

Finally sprinkle chopped coriander leaves. Serve hot with steamed white rice.

Sending this to Merry Tummy's "Cook With Red Event"

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