Sheem aloo fulkopi diye katla macher jhol.
Sheem Aloo Fulkopi with Katla Fish is a wholesome Bangladeshi curry that combines the earthy flavors of seasonal vegetables with the richness of freshwater Katla fish. Tender flat beans (sheem), soft potatoes (aloo), and cauliflower (fulkopi) are cooked in a fragrant, spiced gravy made with mustard oil, onions, garlic, and turmeric. The Katla fish, fried to golden perfection, is then simmered with the vegetables, infusing the dish with its bold, meaty flavor.This rustic, homely dish is typically enjoyed with steamed rice, offering a perfect balance of nutrition and flavor. It’s a celebration of Bangladeshi culinary heritage, bringing together everyday ingredients to create something truly comforting and satisfying.
Equipment
- 1 pot/pan
Ingredients
- 4-5 pieces of fish of your choice. Preferably larger fish that has fewer bones.
- 2 cups Cauliflower cut in medium sized florets
- 1 cup sheem/flat beans
- 1 cup potatoes cut in wedges
- 2 tomatoes cut in wedges
- 1 tsp garlic paste
- 1 cup sliced onion
- 4-5 fresh green chilis slitted
- 1/2 cup fresh coriander chopped
- salt to taste
- 1 tsp chili powder
- 1/2 tsp turmeric powder
Instructions
- marinate the fish pieces with some turmeric, salt and chili powder.
- Fry those marinated fish pieces in some oil until golden brown, then take them out.
- Now in the same oil add the vegetables and fry them until light brown. add some salt and the sliced onion and fry them again for 4-5 minutes in medium heat.
- Once the onions soften, add garlic paste, turmeric and chili powder, salt and give it a mix.
- Add the tomatoes and stir.
- Add water and bring everything to a boil. Now cook everything in high heat for 10-15 minutes covered until the veggies are soft.
- Add the fried fish to the curry, add fresh chilis, chopped coriander and, simmer for 5-7 minutes.
- Simmer in low until you reach the desired sauce consistency.
- Serve with a slice of lemon and steamed rice.