Rui-fulkopi-sim-tomato’r jhol / Rohu Fish curry with cauliflower, beans and tomato
Rohu fish, 5-6 pieces
Onion, 1 large ( half chopped and half in paste)
Ginger paste, 1 teaspoon (heaped)
Garlic paste, 1 teaspoon ( heaped)
Turmeric powder, half teaspoon , heaped
Chili powder half teaspoon , heaped
Cumin( jeera) powder,, half teaspoon
Coriander( dhonia) powder, half teaspoon
Cauliflower florets ( half of a medium Cauliflower)
Tomato , 1 medium , cut in cubes
Bean or shim ,10
Salt to taste
Cilantro/ dhonia pata
Green chilies, whole, 4/5
Usually , traditional “macher jhol” is a dish where the fish must not be fried . The texture and taste changes if fried. But If it’s not fresh fish, we need to fry them a little, not that much, just a little while. But If you can luckily manage fresh fish , don’t ever fry . In New York we get only frozen rohu fish . So, I have no choice but fry them for a little while and I believe it did not hamper the authentic taste a bit!!!! 😀
1. Wash the fish pieces very well . Rub the fishes with little turmeric, chili powder and salt . Fry them for a while . Don’t take too long to fry them. Just two minutes or so for each side. Keep them aside.
2. Add chopped onion and fry them until translucent. Add the onion paste, ginger-garlic paste , turmeric, chili powder, cumin, coriander powder, salt with little water . Cook the spices very well ,adding water little by little. Add the cauliflower and beans . Cook for a while. Now add enough water to cover them . Cook them on medium heat. When the water reduced a bit , add the fish pieces.
3. When the gravy is reduced and almost to desired consistency add the tomatoes and whole green chilies . Cook for another 5 minutes on medium -low heat or until comes the desired consistency . Turn off the heat and add the chopped cilantro. Cover with lid and keep it on the stove for a while . The stove must be turned off.