Winter months in India is the time when the cauliflowers are fresh, and they taste especially good, so I really enjoy making this curry. This is a Recipe for a curry made with Rohu Maach ( Carp), and Cauliflower and Potatoes. The same curry can be made with other types of fish too, like Bhetki (Sea bass), or Tilapia or Red Snapper, and also with Prawns instead of the Rui Maach. This Jhol served with hot Basmati rice makes great meal.
Recipe
Ingredients
- Rui Maach ( Carp) 4 pieces
- Cauliflower 2 or 3 florets per head (I used 8)
- Potato peeled and cut 1 or 2 pieces per head (I used 4)
- Grated or ground onion 1/4 cup
- Tomato puree 1 teaspoon ( packet puree), grated fresh tomato
- Salt 1&1/2 teaspoon
- Chili powder 1/2 teaspoon
- Turmeric powder 1/2 teaspoon
- Garam masala * 1/2 teaspoon (Small piece of cinnamon, 3 cloves, and 2 green cardamoms ground together)
- Coriander powder 1&1/2 teaspoon
- Cumin powder 1&1/2 teaspoon
- Mustard oil 1/2 cup approximately
How to make this dish
Wash the fish pieces well and sprinkle 1/4 tsp salt and turmeric powder and keep aside for 1/2 hour.
Heat the 1/2 cup of oil in a Kadai / wok, and fry the fish. Keep aside.
Next in the same hot oil saute the potatoes, take it out and keep aside.
Now saute the Cauliflower florets in the same oil, and keep aside.
Pour out into a small bowl, most of the oil from the kadai except about 3 tablespoons, which is all we need to make the gravy (Jhol).
Add the Bay leaf and the Cinnamon stick, to the oil in the kadai (wok). After a minute add grated onions to the oil in the kadai and stir fry till it is brown.
Add the Tomato puree, salt , turmeric, coriander, cumin and chili powder, and stir fry till it looks like this. Add another spoonful of oil if you find the masala is too dry.
Now add the fried cauliflower and the potatoes to the masala and stir fry it well.
Next pour 2 cups of water onto the cauliflower, and potatoes and mix it.
Once it starts boiling, cover the kadai and lower the flame to medium. Let it simmer till the potatoes and cauliflowers are cooked.
Remove the cover and gently add the fish to the Kadai, cover the kadai (wok) and let it simmer for a few minutes more.
Sprinkle the garam masala on the curry and switch off the flame.
Transfer to a serving dish and serve with hot rice.
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