How to make shim phulcopi diye macher jhol
The marinated Katla/rohu fish chunks are fried and then simmered in a thin(running, stew) gravy made with Hyacinth beans and cauliflower and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, flavored sauce and this is How to make shim phulcopi diye macher jhol/fish curry with Hyacinth beans and cauliflower.Same way you can make alu, potol diye macher jhol . https://www.yummyfoodanddiet.com/how-to-make-alu-potol-diye-macher-jhol
Ingredients
- Fish chunks -05(katla fish)
- Shim(Hyacinth beans)
- Phulcopi/cauliflower-3-4 big florets
- Tomato 01(cut into 4 pieces)
- Green chili-02
- Coriander leaves-to garnish
- Ginger paste ½ tspoon
- Turmeric powder
- Cumin powder-1 tspoon
- panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- salt to taste
- Water 1 cup
How to make shim phulcopi diye macher jhol
- Wash the fish chunks
- Rub the fish pieces with salt and turmeric powder.
- Now heat mustard oil in a kadai/pan & fry the fishes and keep aside.
- Temper with panchphoron in the remaining oil.
- As they splutter and sizzle add cauliflower, green chili and Hyacinth beans and cook for 5 minutes. Then add ginger paste followed by turmeric, and cumin powder and cook for 2 minutes.
- Then add chopped tomatoes and some water (2 spoons) & Cook for 3 minutes.
- Now add 1 cup water, cover the lid and allow it to boil for 5 minutes in low flame.
- Open the lid and add fried fish chunks and cook for 2 minutes.
- turn off the heat.
- Garnish with coriander leaves and serve with steam rice.
My other healthy fish recipes are Bori Begun Diye Macher Patla Jhol, bori begun diye topse macher jhol, latha macher jhol, Phulkopi bori diye Gurjali Mach er Jhol