Aloo Phool Kophi diye Bata Maacher Jhol

Name: Aloo Phool Kophi diye Bata Maacher Jhol
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 4-5 Pieces Bata Maach; 1 potato, sliced lengthwise; 1 cup cauliflower florets; 1 tomato, chopped; 1 tsp. ginger paste; As Per Taste Salt; 1/2 tsp turmeric powder; 3 tbsp mustard oil; 1/2 tsp kalonji (nigella seeds); 2 green chilies, slit; 1 tsp cumin-coriander powder; 1 tsp ghee; 1 tbsp coriander leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Dec #W1 - This is a typical Bong-style Fish gravy prepared with potatoes and cauliflower. It is very light on the tummy and is relished with steamed rice. I like mine with a dash of lime. In this recipe, I have used Bata Maach, which is a fresh river water fish and is generally relished by most of the Bengali crowd.

In the absence of it, you can pretty much use any small fish to prepare this gravy. This type of thin gravy is generally served to small kids (with boiled & mashed rice) and also to the elderly as it is mildly spiced. Fish has omega 3 fatty acids, vitamins, calcium, magnesium, etc. So it is a healthy choice.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2-3 servings

4-5 PiecesBata Maach
1potato, sliced lengthwise
1 cupcauliflower florets
1tomato, chopped
1 tsp.ginger paste
As Per TasteSalt
1/2 tspturmeric powder
3 tbspmustard oil
1/2 tspkalonji (nigella seeds)
2green chilies, slit
1 tspcumin-coriander powder
1 tspghee
1 tbspcoriander leaves

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Steps

20-25 minutes

1

Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry them till light golden in colour. Drain and keep aside.
2

Temper the same oil with kalonji. Saute for a few seconds and then add the potatoes and cauliflower. Fry till light brown. Add the tomatoes and continue to fry till it is nicely mashed.
3

Add the ginger paste, coriander-cumin powder, and turmeric powder mixed with a little water. Sauté till the oil separates then add 2 cups water and bring it to a boil.
4

Now add the fish pieces, green chilies, and salt. Cover and simmer on a medium flame for 4-5 minutes or till the veggies are cooked. Add ghee and coriander leaves. Mix well and serve with steamed rice.