Alu-phoolkopi diye Bhetki Maachh/ Bhetki with Potato and Cauliflower

This wonderful broth is a staple in every Bengali kitchen. Traditionally a winter dish (since cauliflower could only be available in winters earlier), this makes for a tasty and hearty meal with steamed rice.

Ingredients:

  • Bhekti fish: 500g.

  • Cauliflower: 1(Medium, only take the florets)

  • Potatoes: 2/3 (3/4″cube size)

  • Tomato: 1

  • Peas:1tbsp (heaped)

  • Cumin paste: 1tbsp

  • Ginger paste: 1tsp

  • Chili powder: 1/2tsp

  • Garam Masala powder: 1/2tsp

  • whole cumin seeds: a pinch

  • Bay leaf: 1

  • Chopped coriander leaves: 1tbsp (heaped)

  • Onion paste: 1tbsp

  • Turmeric powder

  • Salt

  • Oil

Method:

  • Fry the fish pieces well and keep aside

  • Fry the cauliflower and potato and keep aside

  • Heat oil in a kadhai

  • Add the bay leaf and cumin seeds

  • Put the onion paste and keep stirring

  • Now add the cumin paste, turmeric and chili powder

  • When oil starts to come out of the masala, add the tomatoes and ginger paste

  • Next add the salt, water as required, and the peas

  • When the liquid starts to boil, add the fried potatoes and cauliflower

  • Add the fish pieces when the vegetables are half cooked and let the gravy come to a boil again

  • Now add the garam masala

  • Add the chopped coriander leaves and serve

Fish & Seafood Comments Off on Alu-phoolkopi diye Bhetki Maachh/ Bhetki with Potato and Cauliflower