Phulkobi Diya Masor Jhul (Light Fish Curry with Cauliflower and Potatoes)

Ingredients

  • Fish – 4 pieces
  • Potato – 1 medium
  • Cauliflower -5-6 big florets
  • Tomato – 1 big or 2 medium
  • Green chillies – 2
  • Coriander leaves – a handful
  • Onion paste – 1 1/2 tbsp
  • Ginger paste – 1 tsp
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Red chilli powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste
  • Sugar – 1/4 tsp
  • Mustard oil – 4 tbsp

Method

  1. Peel the potato and cut in thick wedges
  2. Wash the cauliflower and soak in salted water for 10 minutes
  3. Wash the fish pieces and rub salt and turmeric powder. Set aside for 10 minutes
  4. Mix the ginger paste, cumin, coriander and chilli powder in 1/3 cup of water. Set aside
  5. Heat 2 tbsp oil in a Kadhai
  6. Fry the fishes and set aside
  7. Fry the cauliflower and potatoes after rubbing with salt and turmeric powder. Set aside
  8. Add the rest of the oil in the same Kadhai.
  9. Add the onion paste. Fry on low heat till raw smell is gone
  10. Add the ginger and powdered spice mix, pinch of salt, sugar and turmeric powder
  11. Fry on low heat till oil starts to separate
  12. Add the chopped tomato to the spice mix
  13. Fry till it becomes soft and mushy
  14. Now add 2 cups of warm water
  15. Add the vegetables, slit green chillies and cover
  16. Let it come to a boil
  17. Lower the heat
  18. Once the vegetables are cooked, add the fish pieces
  19. Cover again.
  20. Once the gravy thickens a little, switch off the flame
  21. Sprinkle the chopped coriander

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