Magur Macher Phulkopi Jhol

Ingredients:

Magur Mach - 250-300 g

Phulkopi/Cauliflower - 200 g, medium florets

Potato - 150 g, cut into medium cubes

Ginger - 1 tsp, grated/paste

Tomato - 100 g, chopped

Bay leaf - 1 small

Jeera/Whole Cumin Seeds - 1/2 tsp

Green Chillies - 4, slit

Turmeric/Haldi - 1/4 tsp

Chilli powder - 1 tsp (may be varied as per desire)

Jeera/Cumin Powder - 1/2 tsp

Dhaniya/Coriander Powder - 1 tsp

Cilantro/Dhonepata - 2 tbsp, chopped

Salt - To taste

*Oil - as indicated

*use a mixture of white and mustard oil if mustard oil is available.

 Preparation:

1. Make a masala paste = Ginger + Turmeric + Chilli + Cumin + Coriander powders in 3 tbsp warm water.

2. Wash and clean fish. Rub salt and 1/4 tsp turmeric on the fish pieces and keep aside.

3. Rub salt and turmeric on cauliflower and potato pieces and keep aside for frying.

Cooking procedure:

1. Heat 6 tbsp oil in a kadhai. Fry the cauliflower and potato pieces separately. Remove and keep aside.

2. Fry fish medium-well in the remaining oil. Add more oil if required.

3. In a separate kadhai heat 6 tbsp oil.

4. Add bay leaf, and jeera/cumin seeds. Fry till seeds splutter. Then add the masala paste and fry for 4-5 minutes on medium heat till oil separates. Sprinkle water if required to avoid the masala sticking to the bottom of the kadhai.

5. Add chopped tomato and fry for 2 minutes or till oil separates

6. Add 2 cups warm water, and salt and let come to boil. Add cauliflower and potatoes and simmer for 5-6 minutes or till potatoes are almost done.

7. Add fried fish, green chillies and simmer for 5 minutes or till potatoes are fully cooked.

8. Remove from heat and garnish with chopped cilantro/dhonepata.

Serving Suggestions: