This fish curry is very simple , I remember my mom always used to cook this dish in winter; growing up in Calcutta, cauliflower was a winter vegetable and everyone used it in some special recipes. It was not like these days, as you can get it all year now, so it doesn’t have that special vegetable status anymore. But I love cauliflower, so this dish still remains a very special and a favorite fish dish
4 pieces of fish
1 medium potato – cut into thick wedges
1 small cauliflower – cut into medium florets
1 medium onion thinly sliced
1 tsp cumin seeds
2-3 tsp turmeric powder
2 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
A handful of green peas
Handful of cheesy tomato or one medium size tomato chopped
1 table spoon ghee
1 tsp sugar
½ cup mustard oil to fry the fishes
Rub 1 tsp turmeric powder and some salt on the pieces of fish and keep it for 10 minutes.
Heat the oil in a pan and fry the fishes with both side little bit golden color
Once the fishes are fried transfer them to a bowl and keep aside.
same oil shallow fry the potatoes and cauliflower adding some turmeric until they turn a little golden.
Once done take them out of the pan .
Temper the remaining oil with the cumin seee and whole red chills let them splutter.
Into that oil add the onion till it’s translucent then add turmeric powder, red chilli powder, cumin powder and coriander powder. And tomato keep frying in low flame ,
When you will see the oil separating at the edges of the pan , pour in 2 and ½ cups of water.
Add salt, sugar and let it come to a boil.
Then add the potatoes, cauliflower and the fishes.
The potatoes and cauliflowers are already fried so they will not take too much time to cook.
When the vegetables are almost done add the green peas to the curry and put cover.
Simmer on medium flame until the potatoes, peas and cauliflowers are soft but make sure they hold the texture
Taste and adjust the seasonings add the ghee and put off the flam!!
Serve with basmati rice