Fish with Cauliflower and Green Onions

 

Fish with Cauliflower & Green Onions

Any kind of fish works with this recipe. I used filleted fish, but it goes without saying that bone-in fish tastes much better. This way of cooking a fish curry takes me back to the days when we first arrived in India from Burma. We stayed with our uncle's family in Calcutta and Mamima (aunt) made fish this way. It tastes so good!

Ingredients

2 lbs. fish, cut in pieces

1/2 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/paprika powder

1 tsp. salt or to taste

1 cauliflower, cut into florets

1 bunch green onions, cut in 2" lengths

Gravy

1 large onion, quartered

6 cloves garlic, peeled

1" ginger, peeled and chopped

1 Roma tomato, chopped

2 + 3 green chilies

1/4 cup vegetable oil

1 tsp. nigella or kalonji seeds

1/2 tsp. turmeric powder

1 tsp. Kashmiri mirch/paprika powder

1 tsp. roasted cumin powder

1/2 tsp. garam masala powder

1/2 bunch cilantro, minced

1 tsp. ghee

Directions

1. Toss fish pieces with salt, turmeric and paprika powders.
2. Heat half the oil and fry fish until lightly browned, remove and set aside.
3. Blanch onions, garlic cloves and ginger in a cup of water, reserve blanching liquid, blend aromatics with tomatoes and 2 green chilies to a coarse paste.
4. Add remaining oil to skillet and heat.
5. Sputter nigella seeds, stir-fry remaining 3 green chilies until skin wrinkles and turn grey.
6. Remove green chilies and set aside for garnishing.
7. Add onion paste and salt, along with turmeric, paprika, cumin and garam masala powders.
8. Stir well, add cauliflower florets and stir-fry with reserved blanching liquid until oil resurfaces.
9. Return fish to skillet and bury pieces in the gravy.
10. Bring to a boil and scatter cilantro and green onions over fish.
11. Garnish with ghee and reserved green chilies, and remove from heat.

Serve over a mound of hot, steamed rice or chapatis.