Phool Kopi Alu Diye Tilapia Maacher Jhol

Tilapia with Cauliflower and Potatoes

Cauliflower adds a special touch to fish curry, and is one of my favourite vegetables. The fish pieces, cauliflower and potatoes are all tossed with turmeric and salt and are fried, separately, to a golden brown before being added to a gravy. The gravy is composed of onions, tomatoes and ginger paste to which the powdered spices, dissolved together in a few tablespoons of water, are added. The dish is garnished with cilantro and jalapeno peppers.

Served over a bed of steamed rice, this main dish takes center stage at any Bengali meal.

Ingredients

1 lb. Tilapia steaks or fillets

1 head cauliflower, cut in florets

2 russet baking potatoes, cut in chunks

2 Tbsp. oil each for fish, cauliflower and potatoes

4 Tbsp. oil

1/2 tsp. panch phoron seeds (Bengali 5 spices)

2 onions, finely sliced

1 tomato, diced

1 Tbsp. ginger paste

1/2 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/paprika

1/2 tsp. coriander powder

1/2 tsp. toasted cumin powder

1/2 tsp. garam masala powder

salt and sugar to taste

4 sprigs ciantro, minced

2 jalapeno peppers, left whole

Directions

1. Toss fish, cauliflower and potatoes separately with turmeric and salt to taste.
2. Fry fish, cauliflower and potatoes separately to a golden brown.
3. Dissolve powdered spices (turmeric through cumin) in 4 Tbsp. water to make a paste.
4. Dissolve garam masala in water.
5. Heat oil, sputter panch phoron, and fry onions until translucent.
6. Add ginger paste and stir.
7. Add spice paste and fry until oil resurfaces.
8. Add tomatoes, stir well and fry until tomatoes break down.
9. Return potatoes and simmer for 3 minutes 
10. Return cauliflower and stir, followed by a cup of simmering water.
11. Add another cup of simmering water and bring to a boil.
12. Add fish pieces and stir gently, cover and simmer for 5 minutes.
13. Season with salt and sugar to taste.
14. Add garam masala paste, stir and garnish with cilantro and green chilies.

Serve with steamed long-grain rice.