Bengali fish curry with cauliflower

I am delighted if sometimes get a chance to visit  Kolkata during the Winter season. Kolkata ,earlier known as Calcutta is the capital of Bengal which is a state in North Eastern part of India.Since my marriage I  have the chance to visit the city of joy only once a year,and that may not be winter.Winter is special due to the cold weather and due to the variety of seasonal vegetables we get here and seasonal cauliflower has a flavor which can alleviate  your dish to a level which you can only admire and dream of.So during Winter season I definitely  pay some extra money at the airport to deport the seasonal flavors from Eastern to the Western part of the country.

This curry which I will discuss today is a authentic Bengali recipe to be prepared with those Winter cauliflowers freshly plucked from the farmer’s market.But nowadays I have to cook with the regular varieties available throughout the year too as I rarely get them ,definitely the addition of this vegetable will boost the flavors of your fish curry.Mustard oil adds a rich deep spicy flavor to your curry.If you don’t get mustard oil feel free to use any vegetable oil with neutral flavor like sunflower oil,canola oil  etc.Coconut oil or olive oil is not preferred in this curry.

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Bengali fish curry with cauliflower

Fish curry with seasoning of nigella seeds cooked with fried cauliflower for a medium spicy light gravy consumed with steamed rice..simply marvellous

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 person

Author indrani

Ingredients

• 6 Carp fish pieces curry cut
• 1/4 cup Mustard oil
• 1/4 tsp Nigella seeds
• 1/2 tsp Turmeric powder
• 1/2 tbsp Salt
• 1/2 tbsp Red chilly powder
• 1/2 tsp Cumin powder
• 4 Green chilies whole
• 6 to 8 Cauliflower florets broken with hand
• 1/2 tsp Sugar

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Instructions

1. Marinate the carp pieces and cauliflowers separately with salt and turmeric for 2 to 3 minutes

2. Heat the mustard oil to the smoking point in a deep pan and then lower the heat.

3. Fry the fish pieces one by one on both the sides till brown in color. It is necessary as the fishes are soft and will disintegrate in the gravy which is of thinner consistency

4. Fry the cauliflower in the same oil till slightly crispy outside

5. Remove the cauliflower and fish pieces from the oil and in the remaining oil add the nigella seeds

6. Dissolve the red chilly powder,turmeric ,cumin powder and salt in 1/2 cup of water and add to the fried seasoning.Add sugar also

7. Allow it to cover cook for 5 minutes.If you want more water you can add,adjust the spices and salt accordingly

8. Add the cauliflowers and cover cook till tender on slow heat.

9. Once the cauliflowers are tender add the fish pieces and cover cook for not more than 2 to 3 minutes

10. Break the whole green chilies and add to the gravy

11. Take of the fish curry from the ehat and garnish with fresh coriander leaves

12. Serve with steamed white rice.

Recipe Notes

1. Fry the cauliflowers well
2. Add the fishes at the last.

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