Rui/Katla Macher Phulkopir Jhol

(Rohu Fish with Cauliflower)

Servings: 3-4 persons

Ingredients:

Fish - 6 pieces (about 400 g)

Phulkopi/Cauliflower - 6-8 medium florets

Onions - 1 small, finely chopped

Tomato - 1 small, chopped

Bori (Urad Dal) - 12 pieces

Turmeric - 1/2 tsp

Red Chilli powder - 1/2 tsp

Cumin powder - 1 tsp

Coriander powder - 1/2 tsp

Green Chillies - 3-4, slit

Cilantro/Dhonepata/ Coriander leaves - 2 tbsp, chopped

Salt - To taste

White Oil - 6 tbsp for frying

Mustard Oil - 3-4 tbsp for cooking

Preparation:

1. Rub fish pieces and cauliflower florets with turmeric and salt.

2. Make a Masala paste = turmeric, chilli, cumin, and coriander powders in 2 tbsp water

Cooking procedure:

1. Heat oil in a pan. Deep fry fish pieces and set aside.

2. Fry bori and cauliflower separately in the same oil and keep aside.

3. For cooking 4 tbsp oil is required, so make up to 4 tbsp with mustard oil. Heat oil.

4. Add the chopped onion and fry on medium heat for 5 min (till onions are soft).

5. Add  tomato and masala paste fry till oil separates out (usually another 3-4 min on medium heat). You may sprinkle water from time to time to avoid masala from sticking to the bottom of the pan.

6. Add 2 cups water, salt and bring to boil.

7. Add fried fish, cauliflower florets and bori. Cover and simmer on low heat for 10 min till cauliflower florets are soft. At this stage the quantity of gravy may be controlled by choosing to either cover the pan or leaving it open for excess gravy to evaporate.

8. Add cilantro/coriander leaves and green chillies and remove from heat.

Serving: