Fish and Cauliflower Curry, Bengali
Fish and Cauliflower Curry, Bengali
Mamta Gupta
This simple curry is my version of this Bengali, everyday dish. Cauliflower can be substituted with potatoes or vegetables like tinda, parval.
You can cook this dish with many different fishes, like Cod, Salmon, Tuna, Tout, Prawns, Haddock, Mckerel or any other fish of choice.
Serves 4-6
Ingredients
6 pieces of Rohu/Rui (a type of carp) fish. You can use any fish steaks of choice.
1 tsp. turmeric powder
1 tsp. salt
3-4 tbsp. oil to fry fish
1 small cauliflower cut into florets, about 1 mug full
2 tbsp. oil
1/2 tsp. cumin or rai (mustard) seeds or Panch Phoran
1 large onion, thinly sliced
1/2 inch piece of ginger, peeled and shredded
2 cloves garlic, peeled and crushed
2 tsp. coriander powder
1 tsp. turmeric
1 tsp. (or to taste) chilli powder
1 full tsp. Coleman’s mustard powder (traditionally, black mustard seeds are freshly ground and added)
Salt to taste
1 1/2 cups hot water
1-2 green chillies for garnish, slit lengthways (optional)
Instructions
Get the fishmonger to de-scale the fish and cut into steaks.
Wash and leave to drain or pat dry.
Sprinkle salt and turmeric powder all over the fish pieces and leave to marinade for an hour or so.
Heat 4 tbsp. oil in a pan. The oil should be hot for the fish to fry quickly.
Add fish pieces, fry for 3-4 minutes on each side. The time depends on the thickness of your pieces. Fish should not be overcooked, or it will break up.
Take fish out and keep on an absorbent paper. Keep aside.
You can fry the cauliflower pieces in the remaining oil (as done in traditional method) and keep them aside. It does taste better, but makes the dish a bit more oily.
Heat the second amount of oil in the same pan. Add cumin or mustard seeds or Panch Pooran seeds. When they crackle, add onion/ginger/garlic and fry until well browned.
Add cauliflower pieces, coriander, salt and turmeric powders. Stir fry for a few minutes.
Add 2-3 tbsp. water and fry the whole thing on high heat. Add another 2-3 tbsp. of water and fry on high heat again, until all water is absorbed. Now spices are well cooked.
Now add water and the mustard powder. Bring to boil and simmer until cauliflower is nearly cooked. Do not overcook.
Add the fish and 3-4 slit green chillies Simmer for another 4-5 minutes. Turn heat off.
Serve with Boiled Rice
