Bengali Fish Curry - Phulkopi Diye Rui Macher Jhol
There are certain meals that instantly remind me of home, and this Bengali Fish Curry, lovingly known as Patla Macher Jhol, is one of them. It is simple, nourishing, and exactly the kind of meal that appears on countless Bengali lunch tables throughout the week.
Ingredients
- 7 fish fillet
- 1 cauliflower
- 2 small potatoes
- finely chopped cilantro leaves
- ½ teaspoon Nigella seed
- 1 Bay Leaf
- 1 teaspoon salt
- 3 tablespoon Mustard oil
- 2 Green chili
Marinate the fish
- ¼ teaspoon turmeric powder
- ½ teaspoon Salt
Spice Paste
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Chili powder
- ¼ teaspoon Cumin powder
- ¼ teaspoon Corianer powder
Instructions
- Marinate the fish fillets and leave aside while you prep the vegetables.
- Cut the caulilower into bite size florets and cut the potatoes into wedges.
- Boil the cauliflower florets and the potato wedges with little salt for about 5 minutes. Then take it off once done.
- While that is boiling, heat a heavy bottom pan and add the mustard oil. Once it is it hot, layer the fish fillets and let it cook one side for 2 minutes, flip and dry for one minute. Once done, take the fish off the pan to a different plate. Keep in mind to heat the oil to smoking point before you add the fish. If you layer the fish while the oil is still not hot, it will get stuck to the pan.
- To the same pan sprinkle nigella seeds and bay leaf and let it sizzle for few seconds.
- Scatter the boiled cauliflower and potato and stir it around.
- Make the spice paste by mixing the ground spice with water and then add it to the pan.
- Let the spice cook for 5 minutes.
- Pour hot water and stir it around. Layer the fried fish along with green chili and bring the heat high so it comes to boil. Then lower the heat and let it simmer for 5 minutes.
- Taste for salt and add more if needed.
- Garnish with fresh cilantro leaves an enjoy warm with rice.