Saturday, February 25, 2006

Rohu and cauliflower curry

This isn't an original recipe. Its a staple Bengali dish. But it is one of my favorites. I checked up the net to get some background on Rohu (Rui in bengali) and to my amazement found a link from Wikipedia which stated that its popular in Punjab. Good for them. Just as well. What with the Avian Bird Flu, perhaps its safer than Butter Chicken?!

Here it is then: Rui machcher phulcopi diye jhole: Rohu and cauliflower curry

You will need:
6 pieces of Rui fish
1 small cauliflower
4 small or 2 medium Potatoes
1/2 tsp cumin seed
1 tsp cumin Powder
2 tsp coriander powder
3/4 tsp turmeric for the curry "jhole" &
about 2 tsp to coat the fish before frying them
6 tbsp oil for frying the fish
2 tbsp for the Curry
Water for the curry

How to:
1. Wash the pieces, drain / pat dry. Sprinkle liberally with salt and turmeric and mix well (with hands). Careful....turmeric so does stain the fingers and nails.
2. Heat oil in a kadai / wok till it smokes. (It must smoke otherwise the fish pieces will stick to the pan and you will end up with scrambled fish).
3. Add the pieces into the oil a few at a time in batches. Now, some people prefer it lightly fried, I prefer it deep fried (till the fish turn brown...unhealthy but like all things unhealthy, very tasty)!
4. Slice the cauliflower into biggish florets, wash, drain and then parboil them with a little salt. Drain and set aside.
5. Cut the potatoes into largish cubes. Wash well and drain.
6. Heat oil in a kadai. Add cumin seeds. When they crackle, add the cubed potatoes. Fry for a while.
7. Add the cumin, coriander & turmeric powders. Season with salt.
(R taught me this - Add 2-3 tbsp water and fry the masalas on high heat. Repeat this proces couple of time. This helps to fry the masals well. Only then proceed to step 8).
8. Add Water. Here you aer adding water to make the curry About 1 large cup (specifically, 1/4 l). Cover and lower flame.
9. When the potatoes are nearly boiled, the water reduced, add the cauliflowers, the fish and 3-4 slit green chillies (can do without if you don't like them...but it does add a lovely flavour). Adjust the water for the curry...you might have to add some more. This is after all a curry.
10. Add a pinch of sugar (to even out the flavour).
11. Cook over high flame for 5 minutes.
12. Serve with steamed rice!

Notes:
1. The correct procedure would be to fry the cauliflower florets separately (instead of parboiling them in step 4) and then add them in step 9. This is a latter day, attempting-to-be-healthy-variation. Both taste equally good.
2. Parwal / Potol can be used instead of cauliflowers. They will have to be fried and not parboiled!

2 comments:

Ashwini said...

Sukanya, sounds delicious. Spent a few years in Calcutta as a kid and then my best friend is Bengali. I was so suprised when I saw fried fish in a curry the first time I ate at her house. V different from what we in Goa are used to. But I like it. As you say unhealthy but tasty. I think rohu's popularity in Punjab doesnt even come close to how much it is loved in Bengal! That and hilsa :-)

Sukanya M said...

Ashwini, Thanks for stopping by. Well try it...am sure it will taste as good as it sounds! And maybe I can pick up some goan fish recipes from you!