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Fulkopi aloo diye Koi macher jhol.

Traditional Bengali Fish Curry Recipe”
a comforting fish curry made with Koi fish, cauliflower, and potatoes. This traditional one-pan recipe combines simple ingredients with bold flavors, perfect for a wholesome meal.
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Prep Time 20 minutes
Cook Time 26 minutes
Course curry, dinner, fish curry, fishcurry, lunch, Main Course, vegetable curry
Cuisine bangladeshi, Bengali
Servings 4 serves

Equipment

  • 1 pan to fry fish and cook the curry.

Ingredients
  

  • 5-6 pieces koi fish, cleaned.
  • 2 cup cut cauliflower
  • 2 cup cut potatoes
  • 1 tomato cut in 4
  • 1/2 tsp nigella seeds or kalo jeera.
  • 1/2 cup sliced onion
  • 1 tsp chilli powder
  • 1/2 tsp turmaric powder
  • 1 tsp salt
  • 1/2 cup chopped fresh coriander
  • 5-6 slitted green chili
  • 1 tsp ginger garlic paste
  • 2-3 lime leaves highly recommended

For marinating fish before frying

  • 1/2 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt.
  • 1 tsp lemon juice highly recommended

Instructions
 

  • Marinate fish with salt turmeric and chilli powder and set it aside.
    In a pan add some mustard oil and fry the fish pieces both sidesuntil brown.
  • Be careful while flipping them to cook the other side and take them out once they are fried crispy.
  • In the same oil add some nigella seeds foron, sliced onion and cook until softened. add cauliflower and potatoes and fry for another 5-7 minutes.
    we are trying to avoid using several pan and trying to cook it in one pan while keeping the taste same as home.
  • Add ginger garlic paste, chilli and turmeric powder and mix well.
  • Add cut tomatoes and stir for another 2-4 minutes before adding 4 cups of water.
  • Now combine everything together and bring to a boil.
  • Adjust salt, add lime leaves and cook for a good 5 minutes in high flame.
  • We wanna make sure all the spices are cooked through.
  • Add in fried fish pieces from earlier.
  • Now we gotta be gentle and only move around the pan careful to combine. no heavy hand stirring as it could break the fish pieces resulting in bones in our curry.
  • Add lots of fresh coriander and green chilies, it's a must when you're making a fish cyrry. adds a lot of aroma and flavour.
  • Put the het down to low and simmer for another 7-8 minutes until you're happy with your gravy/sauce consistency.
  • Serve hot with some steamed rice and a slice of lemon.
  • Enjoy 😊
Keyword beef curry, Fish and vegetable,, Fish curry, koi fish, koi mach bhuna