Our regular 'machher jhol' with cauliflower, ideal for a chilli winter lunch when served hot with plain rice.
Marinate the fishes with salt and turmeric and keep aside. After 10 minutes, fry them lightly in mustard oil. Remove and keep aside.
Fry the cauiflowers lightly with a pinch of salt and turmeric.
Add some more oil and heat it through. Now add the bay leaves and kalonji seeds and let it splutter. Now add onion slices and fry till it turns brown.
Add ginger paste, turmeric, salt, chillies and tomatoes and fry till the oil comes out of the masalas.
Add the fish and cauiflower and mix well with the masalas. Now add 2 cups of hot water and let it boil with a cover.
When vegetables are done, the fish curry is ready to be served. Adjust the seasoning, if required.
Ingredients
- Koi Fish - 6
- Cauiliflower - 1, cut into florets
- Onion - 1, Chopped
- Ginger Paste - 1 tbsp
- Tomato - 1, Chopped
- Green Chilli , 2, Chopped
- Bay leaves - 2
- Kalonji Seeds - 1 tsp
- Salt and Turmeric - as required
- Mustard Oil - 3 tbsp
Marinate the fishes with salt and turmeric and keep aside. After 10 minutes, fry them lightly in mustard oil. Remove and keep aside.
Fry the cauiflowers lightly with a pinch of salt and turmeric.
Add some more oil and heat it through. Now add the bay leaves and kalonji seeds and let it splutter. Now add onion slices and fry till it turns brown.
Add ginger paste, turmeric, salt, chillies and tomatoes and fry till the oil comes out of the masalas.
Add the fish and cauiflower and mix well with the masalas. Now add 2 cups of hot water and let it boil with a cover.
When vegetables are done, the fish curry is ready to be served. Adjust the seasoning, if required.
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