Fish & Potatoes with Lentil Dumplings in Ginger-Tomato Gravy

Tengra Maach Alu Bori

Tilapia Maach Alu Bori

This recipe was inspired by one I saw on Facebook. I've made very few changes to the original recipe which was made with Rohu fish or carp which is not readily available in my neighbourhood. I soaked the boris in hot water to soften them up, just because this is how it's done in my family. To make the gravy, I heated the water along with the boris in the microwave and added it to the pan. 

Why two kinds of fish? The top one's for me. Made with whole bone-in fish it has cumin and chili powder in the gravy. The other fish is for Hubby, made with tilapia fillets and without chili and cumin powders. Both are cooked in a ginger and tomato gravy with potatoes and lentil dumplings (bori in Bengali).

The tomato gravy is made with Campari tomatoes which are of medium size and so sweet that it's not necessary to add any sugar to the gravy. Campari tomatoes are grown in Mexico, shipped to Ontario, Canada (for packaging I think) and then reach our markets in Michigan. Kind of a circuitous route, don't you think?

Tilapia & Potatoes in Tomato Gravy - Tilapia Maacher Jhol

Tilapia Maacher Jhol

This is a popular Bengali dish and tastes good with any white fish. Tempering nigella seeds with diced green chilies or jalapeno peppers adds a unique flavor to this dish.

Eggplant & Fried Anchovies Sipyan

Begun Shutki

A Burmese dish comprising eggplant and fried anchovies simmered long and slow in a tomato sauce.

Cauliflower Peas & Potato Curry

Dry Cauliflower Curry

A stir-fried vegan dish, this is hearty enough to serve as a main dish. The cauliflower florets & potatoes are browned prior to combining with the spices and sauce. Browning the cauliflower brings out the true flavour of the vegetable. Without browning, the cauliflower is quite bland. Usually served as a side dish, it goes well with steamed Basmati rice or any type of Indian bread.

Ingredients:
1 cauliflower, cut in florets
1 russet potato, cubed
1 cup frozen peas
4 Tbsp. extra light olive oil
½ tsp. shah jeera or cumin seeds
2 medium onions, cubed
2 tsp. ginger paste
1 tsp. garlic paste
2 Tbsp. tomato paste
2 – 3 green chilies
½ tsp. garam masala powder
Salt to taste
1 tsp. ghee

Directions: 
1. Boil water and blanch onions for 2 minutes, strain and set both aside.
2. Puree onions, chilies, onion, ginger, garlic and tomato pastes in a blender.
3. Heat oil in a pan over medium-high heat and fry cauliflower until golden.
4. Remove cauliflower and set aside, then do the same with potato cubes.
5. Heat oil in the same pan and add cumin seeds.
6. When cumin starts to sizzle, add onion puree and simmer until oil resurfaces.
7. Add reserved hot water, bring to a boil and add cauliflower & potatoes.
8. Cover and simmer until potatoes are cooked.
9. Add frozen peas, adjust salt to taste, cover and simmer for five minutes.
10. Sprinkle garam masala powder over the cauliflower, stir and remove from heat.
11. Garnish with ghee and serve.

Cauliflower Curry in Tomato Gravy

The same recipe with gravy. Added 1 cup of hot vegetable broth at the end and simmered with 1/4 cup tomato puree for the gravy.