How to make shim phulcopi diye macher jhol
How to make shim phulcopi diye macher jhol
The marinated katla/rohu fish chunks are fried and then simmered in a thin(running,steu) 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.
