Fish curry with cauliflower

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


  • 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


  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.