FULKOPI DIYE BHETKI MACH (BARRAMUNDI IN CAULIFLOWER CURRY)

In my childhood days, my mom used to make this fish curry specially on Winter days when fresh cauliflower and bhetki mach were easily available in markets. Still I remember the taste and flavor of this fish curry and I made exactly like my mom’s way. Bhetki is my favorite fish as it is soft and with very less bones. If you like fish then definitely you love to have this light fish curry with loads of tender cauliflower, new potato, juicy tomato and the touch of coriander leaves, which is always flavorsome and luscious with plain boiled rice.

INGREDIENTS:

7-8 pcs Barramundi Fish (bhetki mach)

2 Medium Sized Potatoes, Peeled & Cut Each Potato in 4 Cubes

8-10 Florets of Cauliflower

1 Finely Chopped Onions

2 tsp Ginger Paste

1 tsp Garlic Paste

1 Medium Tomato (chopped)

Whole Garam Masala (1-2 Bay Leaves, 1/4 tsp Caraway Seeds, 3 Cardamoms, 4 Cloves)

2 tsp Turmeric Powder

1 tsp Red Chili Powder

1 tsp Freshly Pounded Cumin Seeds

½ tsp Garam Masala Powder

1 tsp Sugar (optional)

2 tsp Clarified Butter (ghee)

2 tbsp Finely Chopped Cilantro (coriander leaves)

½ Cup Mustard Oil

Salt to taste

METHOD:

Wash fish pieces nicely and make those pat dry. Marinate fish with little salt and 1 tsp turmeric powder. Mix well and set it aside for 15-20 minutes.

In the mean time, add cauliflower florets in boiling water. Cover and cook for 3 minutes. Drain the excess water. Wash cauliflower once again in cold water, drain water completely and set it aside.

Heat 4 tbsp mustard oil in a wok or kadai. When it is smoking hot, carefully place 2-3 fish pieces on it. Fry till golden brown on each side, it will take 3 minutes to fry each side. Remove from oil and keep those aside. Continue the process with remaining fish pieces.

Smear potato and cauliflower florets with salt and little turmeric powder. Add potato in the same oil and sauté for 4-5 minutes on medium flame. Once potato done, drain those from the oil and add cauliflower florets in the remaining oil. Fry for 2-3 minutes again drain those florets and keep aside.

Heat remaining oil in the same pan. Add bay leaf and whole garam masala in it. Saute for 30 seconds, till a nice aroma comes out. Mix onion in it, fry till it turns golden brown. Add ginger-garlic paste, sauté for 2minutes, mix cumin paste and sauté for another 2 minutes.

Add chopped tomatoes, salt and  red chili powder. Fry till tomato turns mushy and leaves oil from the sides. Add sugar, clarified butter and 1&1/2 cup of warm water. Fold well. Let it boil. Amount of water depends on the amount of gravy you want to be on the dish.

Now add fried potatoes, cover and cook for 5 minutes. Add fried fish pieces and cook for 3 minutes more. Add fried cauliflower, cover and cook for 2 minutes. Finally switch off the heat now. Sprinkle coriander leaves and garam masala powder on the top. Cover the lid and leave it for 5 minutes.

Serve warm with steamed rice.

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