Magur Macher Phulkopi Jhol
Walking catfish (magur) cooked in a comforting Bengali-style curry with cauliflower and potatoes. Magur is prized for its tender, boneless flesh.
Preparation
Make a masala paste = Ginger + Turmeric + Chilli + Cumin +
Coriander powders in 3 tbsp warm water.
Wash and clean fish. Rub salt and 1/4 tsp turmeric on the fish pieces and keep aside.
Rub salt and turmeric on cauliflower and potato pieces and keep aside for frying.
Cooking
Heat 6 tbsp oil in a kadhai. Fry the cauliflower and potato pieces separately. Remove and keep aside.
Fry fish medium-well in the remaining oil.
more oil if required.
In a separate kadhai heat 6 tbsp oil.
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.
Add chopped tomato and fry for 2 minutes or till oil
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.
Add fried fish, green chillies and simmer for 5 minutes or till potatoes are fully cooked.
Remove from heat and garnish with chopped cilantro/dhonepata.
Serving Suggestions
Serve with hot 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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