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Bhetki FulKopi Aloo Jhol

In Bengal Fish is considered to be auspicious. And when it comes to Bhekti, its one of the most loved fish in Bengal. The onset of Winter delivers fresh Bhetki fish and tender Cauliflowers. These two fresh seasonal availabilities pair up and give rise to mesmerizing lip smacking winter delicacy for lunch. This recipe is simple, light yet beautiful because of two such nature's availability in the winter season being paired together into a spiced up stew preferably Jhol in Bengali. The addition of 'Aloo' brings another level to this Jhol

  • Prep time:
  • 10mins
  • cook time:
  • 20mins
  • serves:
  • 5

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Non-vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Tags

  • Non Veg
Ingredients

Ingredients For Bhetki FulKopi Aloo Jhol

Methods
  • 1. Wash the bhetki fish and mix tumeric and salt with it. Fry the fish in mustard oil well so that dont remain raw from inside
  • 2. Meanwhile cut the cauliflower into big florets. Cut the the potato into big dices
  • 3. Take a heavy bottom kadai. You can use fresh mustard oil but I prefer to use the oil left after frying the fish. Take 2-3 tbsp of mustard oil.
  • 4. Once the oil is hot smokey add bay leaf, cumin seeds and let it splutter. Now add the washed cauliflower florets and diced potatoes. Add salt and tumeric in very less amount at this stage.
  • 5. Now fry the cauliflower florets and potatoes very well on medium flame till it becomes slight golden.
  • 6. Add cumin powder, red chilli powder, turmeric powder. Splash little hot water and braise the masala well.
  • 7. Now add the ginger paste and tomato puree and braise the masala well for 2minutes.
  • 8. Add little of hot water and stir once. Now put on a cover and let it slow cook for about 5-6mintues on low flame.
  • 9. Make sure you stir at intervals. After 5-6mintues add 2.5cups of hot water and let it boil on medium flame till the cauliflower florets and potatoes get cooked completely from inside.
  • 10. Once you can see slight oil separating at top add the already fried fish in the curry or jhol.
  • 11. If required add 1/2cup of water at this stage. Check the seasonings well. Let the fish and entire jhol simmer for 1minute.
  • 12. Then finsih off with homemade garam masala powder and stir once.
  • 13. Switch off the flame. Put on the conver. Let it rest and get cooked it in its own heat for 2minutes.
  • 14. Serve hot with hot steaming rice.
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