Maach Phulkopi Jhol
A light Bengali fish curry with cauliflower florets and bori. This everyday comfort dish epitomizes the gentle, nuanced flavors of Bengali home cooking.
Preparation
Rub fish pieces and cauliflower florets with turmeric and salt.
Make a Masala paste = turmeric, chilli, cumin, and coriander powders in 2 tbsp water
Cooking
Heat oil in a pan. Deep fry fish pieces and set aside.
Fry bori and cauliflower separately in the same oil and keep aside.
For cooking 4 tbsp oil is required, so make up to 4 tbsp with mustard oil. Heat oil.
Add the chopped onion and fry on medium heat for 5 min (till onions are soft).
Add tomato and masala paste fry till oil separates out (usually another 3-4 min on medium heat). You may sprinkle water from time to time to avoid masala from sticking to the bottom of the pan.
Add 2 cups water, salt and bring to boil.
Add fried fish, cauliflower florets and bori.
Cover and simmer on low heat for 10 min till cauliflower florets are soft.
At this stage the quantity of gravy may be controlled by choosing to either cover the pan or leaving it open for excess gravy to evaporate.
Add cilantro/coriander leaves and green chillies and remove from heat.
A very light and tasty fish recipe that goes well with white rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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