Aloo Fulkopi Macher Jhol refers to a fish curry that is commonly found in a Bengali kitchen.
This delicious dish combines the taste and flavor of cauliflower (fulkopi) and potatoes (aloo), apart from the fresh fish and a few simple common spices.
The comforting and aromatic gravy is simple but delicious to taste. Let’s start cooking.
Key Takeaways:
- Aloo Fulkopi Macher Jhol comprises cauliflower, potatoes, and fresh fish.
- The mildly spicy recipe represents the taste and tradition of foods of Bengal.
- This dish is best enjoyed with steamed rice.
- The alternative varieties to this dish include Aloo Macher Jhol, Aloo Begun Macher Jhol, Chingri Macher Jhol, Aloo Potol Macher Jhol, and Aloo Prawn Curry.
The Ingredients:
- Rohu Fish – 500 gms (cut into 5 pieces and cleaned)
- Cauliflower – 2 pieces (cut and cleaned)
- Potato – 1 piece (peeled, cut and cleaned
- Tomato – 1 piece (chopped)
- Ginger Garlic Paste – 4 tablespoons
- Onion – 1 piece (chopped)
- Coriander Powder – half spoon
- Cumin Powder – half spoon
- Turmeric Powder – 1 tablespoon
- Kashmiri Chili Powder – 1 tablespoon
- Red Chili Powder – 1.5 tablespoon
- Coriander Leaves – 1 tablespoon
- Cumin Seed– 1 tablespoon
- Mustard Oil – 3 tablespoons
- Salt – As required
How to Cook Aloo Fulkopi Macher Jhol (Step by Step Images)?
1. First, marinate the fish with half a teaspoon of turmeric and salt, and set it aside for 10 minutes.
2. Heat the wok and add oil. When the oil is hot, add the marinated fish pieces.
3. Fry them by flipping it on both sides.
4. Take out the fried fishes on a plate.
5. In the same oil, fry all the potatoes and cauliflowers, adding half a teaspoon of turmeric and salt. Fry them lightly and take them out.
6. Clean the pan and add oil again.
7. Add the cumin seeds. Then add the chopped onions and tomatoes one after another.
8. Add half a teaspoon of salt and the ginger and garlic paste.
9. Next, add the coriander powder, cumin powder, turmeric powder, Kashmiri chili powder, tablespoon of red chili powder, and stir well for 2 to 3 minutes. Then, add some water.
10. When the oil separates from the masala, add the fried potatoes and cauliflowers. Add a pinch of salt and water to it according to desired gravy consistency.
11. Cover it with a lid and add the fried fish pieces when it comes to a boil.
12. Let it cook for 10 minutes. Once done, garnish with coriander leaves. This dish can be cooked within 25 minutes. Serve it with steamed rice.
Recipe Card:
Aloo Fulkopi Macher Jhol (Fish Curry with Potato & Cauliflower)
Ingredients
- 500 grams Rohu Fish (cut into 5 pieces and cleaned)
- 2 pieces Cauliflower (cut and cleaned)
- 1 piece Potato (peeled, cut and cleaned)
- 1 piece Tomato (chopped)
- 4 tablespoons Ginger Garlic Paste
- 1 piece Onion (chopped)
- ½ tablespoon Coriander Powder
- ½ tablespoon Cumin Powder
- 1 tablespoon Turmeric Powder
- 1 tablespoon Kashmiri Chili Powder
- 1½ tablespoon Red Chili Powder
- 1 tablespoon Coriander Leaves
- 1 tablespoon Cumin Seed
- 3 tablespoons Mustard Oil
- Salt to taste
Instructions
- First, marinate the fish with half a teaspoon of turmeric and salt, and set it aside for 10 minutes.
- Heat the wok and add oil. When the oil is hot, add the marinated fish pieces.
- Fry them by flipping it on both sides.
- Take out the fried fishes on a plate.
- In the same oil, fry all the potatoes and cauliflowers, adding half a teaspoon of turmeric and salt. Fry them lightly and take them out.
- Clean the pan and add oil again.
- Add the cumin seeds. Then add the chopped onions and tomatoes one after another.
- Add half a teaspoon of salt and the ginger and garlic paste.
- Next, add the coriander powder, cumin powder, turmeric powder, Kashmiri chili powder, tablespoon of red chili powder, and stir well for 2 to 3 minutes. Then, add some water.
- When the oil separates from the masala, add the fried potatoes and cauliflowers. Add a pinch of salt and water to it according to desired gravy consistency.
- Cover it with a lid and add the fried fish pieces when it comes to a boil.
- Let it cook for 10 minutes. Once done, garnish with coriander leaves. This dish can be cooked within 25 minutes. Serve it with steamed rice.
