Rohu Fish in the Cauliflower Curry
This is another very commonplace dish in the Bengali Cuisine & is surely known to all the Bongs out therein.
Simple, Soulful, Immensely Flavourful & Delectable !
Rohu Fish in the Cauliflower Curry
This is another very commonplace dish in the Bengali Cuisine & is surely known to all the Bongs out therein.
Simple, Soulful, Immensely Flavourful & Delectable !
Cooking Instructions
- 1
First up: Wash, clean the fish pieces, coat well with some salt and turmeric powder all over, cover it- set aside for at least 15-30 mins time. Make a smooth paste of the aforesaid dry ground spices, adding a little water to it- set it aside for the time being
- 2
Cut, wash & clean the cauliflower florets, drain the water & set aside...Peel, Cut & boil the potatoes, drain & set aside...Heat up a frying pan over the medium flame- Sauté gently both the parboiled cauliflower & potatoes until lightly golden brown- Set aside
- 3
In the same pan: Add in some more oil & fry the fish pieces & transfer it to a separate plate- Set aside...
Use the same pan for the rest of the cooking by adding some more oil into it (if required)
- 4
Heat it up over the medium flame again: Add in the tempering spices- sauté for a minute or so, then add in the chopped tomatoes & some salt and keep sautéing until they become soft, juicy & mushy
- 5
Add in now, the lightly sautéed potatoes & cauliflower to it & sauté everything well together until nicely combined & properly incorporated & until cooked as well
- 6
For that cover the lid of the pan & allow it to cook for the next 5-7 mins time, stirring occasionally in between, checkout the seasonings too & add in the mixture of the rest other aforementioned ground spices, sauté
- 7
Add in some splash of water, while sautéing at this point until the oil surfaces up- Add in some more water for the required gravy consistency- Allow it to cook until the cauliflowers & potatoes are nicely soft/tender & juicy but not mushy though (hence the big cauliflower florets are required)
- 8
Cover & Cook over the low-medium flame, until nicely done. Checkout now, the doneness of the entire thing- Turn off the flame & let it sit on the hot oven top with the lid on for about another 10 mins time before serving it piping hot with hot steamed rice
- 9
Transfer it to a serving bowl/platter: Garnish the way you like it to be.I kept it as is, without any further garnish or toppings.ENJOY YOUR MEAL
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