Aloo Fulkopi Macher Jhol Recipe | Fish Curry with Potato & Cauliflower

5 from 1 vote
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Aloo Fulkopi Macher Jhol is a delightful Bengali fish curry that combines the flavors of potatoes (aloo), cauliflower (fulkopi), and fish (macher) in a fragrant and comforting gravy.

It is a popular dish in Bengali cuisine, known for its simplicity and delicious taste.

The combination of tender potatoes, cauliflower florets, and fish cooked in a spiced gravy creates a harmonious blend of flavors that is both satisfying and flavorful.

Aloo Fulkopi Macher Jhol

Key Takeaways:

  • Aloo Fulkopi Macher Jhol is a popular Bengali fish curry that combines potatoes, cauliflower, and fish in a flavorful gravy.
  • The dish offers a savory and mildly spiced taste, with a harmonious balance of flavors from the ingredients.
  • Aloo Fulkopi Macher Jhol is typically served as a main course with steamed rice or rotis.
  • Fresh ingredients and proper cooking techniques are essential for the best results.
  • There are alternative versions of the dish, such as Aloo Macher Jhol or Aloo Begun Macher Jhol, for variations in taste and preferences.

The Ingredients:

Aloo Fulkopi Macher Jhol 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.

Marinating the fish with turmeric and salt

2. Heat the wok and add oil. When the oil is hot, add the marinated fish pieces.

Adding oil and marinated fish pieces

3. Fry them by flipping it on both sides.

Frying fish pieces

4. Take out the fried fishes on a plate.

Taking out the fried fishes

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.

Frying potatoes and cauliflowers

6. Clean the pan and add oil again.

Adding oil again

7. Add the cumin seeds. Then add the chopped onions and tomatoes one after another.

Adding cumin seeds, chopped onions and tomatoes

8. Add half a teaspoon of salt and the ginger and garlic paste.

Adding salt, 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.

Adding coriander powder, cumin powder, turmeric powder, Kashmiri chili powder, and red chili powder

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.

Adding fried potatoes, cauliflowers, salt and water

11. Cover it with a lid and add the fried fish pieces when it comes to a boil.

Adding the fried fish pieces

12. Let it cook for 10 minutes. Once done, garnish with coriander leaves. This dish can be cooked within 25 minutes.

Garnishing with coriander leaves

Pro Tips for Cooking Aloo Fulkopi Macher Jhol

Here are some pro tips to enhance your cooking experience while preparing Aloo Fulkopi Macher Jhol:

Choose Fresh Ingredients: Opt for fresh fish, firm potatoes, and crisp cauliflower to ensure the best flavor and texture in your dish. Fresh ingredients make a noticeable difference in the final result.

Preparing the Fish: If using whole fish, make sure to clean and wash it thoroughly before cutting into pieces. You can marinate the fish with a little turmeric and salt for a few minutes to reduce the fishy smell.

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Sautéing the Onions: Take your time to sauté the onions until they turn golden brown. This step helps develop a rich flavor base for the curry. Be patient and stir occasionally to avoid burning the onions.

Spices and Seasoning: Adjust the amount of spices and seasoning to suit your taste preferences. If you prefer a milder curry, reduce the amount of red chili powder or omit it altogether. Feel free to experiment and adjust the spice levels accordingly.

Simmering the Curry: Once you add the fish, potatoes, and cauliflower to the gravy, allow the curry to simmer gently on low heat. This slow cooking process allows the flavors to meld together and ensures that the fish, potatoes, and cauliflower are cooked thoroughly.

Resting Time: Let the Aloo Fulkopi Macher Jhol rest for a few minutes before serving. This helps the flavors to further develop and allows the curry to thicken slightly.

Garnishing: Add a final touch of freshness and color by garnishing the dish with freshly chopped coriander leaves. It adds a pleasant aroma and visually enhances the presentation.

Serving Suggestions: Aloo Fulkopi Macher Jhol pairs wonderfully with steamed rice or warm rotis. The combination of the curry’s flavors with the softness of rice or the chewiness of rotis creates a satisfying meal.

What to Serve with Aloo Fulkopi Macher Jhol?

Here are some popular options to serve alongside Aloo Fulkopi Macher Jhol:

Steamed Rice: Aloo Fulkopi Macher Jhol is traditionally enjoyed with steamed rice. The soft and fluffy rice complements the flavors of the curry and helps balance out the spices.

Roti or Paratha: Another great option is to serve Aloo Fulkopi Macher Jhol with freshly made rotis or parathas. These Indian bread varieties provide a slightly chewy texture and act as a versatile vehicle for scooping up the curry.

Luchi: Luchi, a deep-fried puffed bread, is a popular choice to serve with Aloo Fulkopi Macher Jhol. Its crispiness adds a delightful contrast to the curry.

Feel free to mix and match these accompaniments based on your preferences and availability. The idea is to create a well-rounded meal that balances flavors, textures, and temperatures.

Enjoy your Aloo Fulkopi Macher Jhol with these delightful accompaniments for a complete and satisfying dining experience.

How Does Aloo Fulkopi Macher Jhol Taste?

Rui Fish with Cauliflower & Potato Taste

Aloo Fulkopi Macher Jhol has a delicious and distinctive taste that combines the flavors of potatoes, cauliflower, and fish in a flavorful gravy. Here’s how it tastes:

Savory: The dish has a savory and umami-rich flavor profile, thanks to the combination of fish, spices, and aromatic ingredients like onions and garlic. The fish adds a delicate and slightly sweet taste to the curry.

Mildly Spiced: Aloo Fulkopi Macher Jhol is typically seasoned with spices like turmeric, cumin, coriander, and red chili powder. The spices add a mild and well-balanced spiciness to the curry, enhancing the overall flavor without overpowering the other ingredients.

Earthy and Nutty: The addition of cauliflower florets brings an earthy and slightly nutty flavor to the dish. It complements the other ingredients and adds a pleasant bite.

Harmonious Combination: Aloo Fulkopi Macher Jhol achieves a harmonious balance of flavors, where the sweetness of the fish, the subtle spiciness of the gravy, and the richness of the potatoes and cauliflower come together to create a delightful taste experience.

Overall, Aloo Fulkopi Macher Jhol is a comforting and satisfying dish with a mild yet flavorful taste. The combination of the ingredients creates a well-rounded and delicious curry that is enjoyed by both fish lovers and vegetable enthusiasts.

Aloo Fulkopi Macher Jhol Alternatives

If you’re looking for alternatives or variations to Aloo Fulkopi Macher Jhol, here are a few ideas:

Aloo Macher Jhol: This is a simplified version of the dish where the cauliflower is omitted. It focuses on the combination of fish and potatoes in a flavorful gravy. It is equally delicious and allows the flavors of the fish and potatoes to shine.

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Aloo Begun Macher Jhol: In this variation, eggplant (begun) is added along with potatoes and fish. The addition of eggplant provides a unique texture and flavor to the dish, creating a delightful combination of ingredients.

Chingri Macher Jhol: If you prefer shrimp (chingri) over fish, you can make a Chingri Macher Jhol instead. It follows a similar cooking process but uses shrimp as the main protein. The shrimp adds a slightly sweet and delicate flavor to the curry.

Aloo Potol Macher Jhol: Potol (pointed gourd) is a vegetable commonly used in Bengali cuisine. In this alternative, potatoes and potol are cooked with fish in a flavorful gravy. The potol adds a unique taste and texture to the dish.

Aloo Prawn Curry: This variation replaces fish with prawns and combines them with potatoes in a delicious curry. The prawns bring their own distinct flavor and tenderness to the dish.

Mixed Vegetable Curry: If you prefer a vegetarian version, you can create a mixed vegetable curry with potatoes, cauliflower, and other vegetables of your choice. Add spices, seasonings, and a flavorful gravy to create a tasty and hearty vegetarian alternative.

These are just a few alternatives to Aloo Fulkopi Macher Jhol that you can explore based on your preferences and availability of ingredients. Feel free to experiment and customize the dish to suit your taste and dietary requirements.

Recipe Card:

Aloo Fulkopi Macher Jhol

Aloo Fulkopi Macher Jhol (Fish Curry with Potato & Cauliflower)

By Mita Mondal
Aloo Fulkopi Macher Jhol is a traditional Bengali fish curry dish that features a combination of potatoes (aloo), cauliflower (fulkopi), and fish (macher) in a flavorful gravy.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Marination time 10 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 5
Calories 290 kcal

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
  • tablespoon Red Chili Powder
  • 1 tablespoon Coriander Leaves
  • 1 tablespoon Cumin Seed
  • 3 tablespoons Mustard Oil
  • Salt to taste

Instructions
 

  • Marinate the fish with half a teaspoon of turmeric and salt, allowing it to sit for 10 minutes.
  • Heat oil in a wok or pan. Once hot, add the marinated fish pieces and fry them on both sides until golden brown. Remove the fried fish and set it aside on a plate.
  • In the same oil, lightly fry the potatoes and cauliflower florets, adding half a teaspoon of turmeric and salt. Once they are lightly fried, remove them from the pan and set them aside.
  • Clean the pan and add fresh oil. Add cumin seeds, followed by chopped onions and tomatoes. Sauté them until they are softened.
  • Add half a teaspoon of salt and the ginger and garlic paste to the pan. Stir well to combine the flavors.
  • Now, add the coriander powder, cumin powder, turmeric powder, Kashmiri chili powder, and a tablespoon of red chili powder to the mixture. Stir the spices in the pan for 2 to 3 minutes.
  • Add some water to the pan and continue stirring until the oil separates from the masala.
  • Once the masala is ready, return the fried potatoes and cauliflower to the pan. Adjust the salt and add water to achieve the desired gravy consistency. Cover the pan with a lid.
  • When the mixture comes to a boil, add the fried fish pieces. Allow the dish to cook for about 10 minutes, allowing the flavors to blend together.
  • Once cooked, garnish the Aloo Fulkopi Macher Jhol with fresh coriander leaves.

Video

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Notes

Fish Selection: Traditionally, Rohu fish is used in this recipe, but you can also use other varieties of fish like Hilsa or Katla. Choose fresh fish that is firm and has a mild flavor.
Marination: Marinating the fish with turmeric and salt helps to reduce the fishy smell and adds flavor. Allow the fish to marinate for at least 10 minutes before cooking.
Vegetables: Use fresh cauliflower and potatoes for the best texture and taste. Cut them into bite-sized pieces so they cook evenly.
Spices: Adjust the amount of spices according to your taste preferences. You can increase or decrease the chili powder to make the curry more or less spicy.
Sautéing Onions: Take your time to sauté the onions until they turn golden brown. This step adds depth of flavor to the dish.
Simmering: Once you add the fish, potatoes, and cauliflower to the gravy, let the curry simmer on low heat. This allows the flavors to meld together and ensures that the fish and vegetables are cooked thoroughly.
Resting Time: Let the Aloo Fulkopi Macher Jhol rest for a few minutes before serving. This allows the flavors to develop further and the curry to thicken slightly.
Garnishing: Adding fresh coriander leaves as a garnish adds freshness and enhances the presentation of the dish.
Serving Suggestions: Aloo Fulkopi Macher Jhol is traditionally served with steamed rice, but you can also enjoy it with roti or paratha for a satisfying meal.
Adjustments and Variations: Feel free to make adjustments and variations to suit your taste. You can add or substitute vegetables based on your preference, or even experiment with different types of fish.
Remember to taste and adjust the seasoning throughout the cooking process to ensure the flavors are balanced. Enjoy the Aloo Fulkopi Macher Jhol hot and fresh for the best taste experience.

Nutrition Info (Estimation Only)

Nutrition Facts
Aloo Fulkopi Macher Jhol (Fish Curry with Potato & Cauliflower)
Amount per Serving
Calories
 
290
Calories from Fat 135
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Cholesterol
 
66
mg
22
%
Sodium
 
838
mg
36
%
Potassium
 
883
mg
25
%
Carbohydrates
 
17
g
6
%
Fiber
 
5
g
21
%
 
3
g
3
%
Protein
 
21
g
42
%
Vitamin A
 
1450
IU
29
%
Vitamin C
 
36
mg
44
%
Calcium
 
100
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Aloo Fulkopi Macher Jhol is a delectable Bengali fish curry dish that brings together the flavors of potatoes, cauliflower, and fish in a flavorful gravy.

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It offers a harmonious blend of savory, mildly spiced, and creamy tastes, creating a comforting and satisfying culinary experience.

Whether enjoyed with steamed rice, roti, or other accompaniments, this dish showcases the rich and diverse flavors of Bengali cuisine.

With its delightful combination of ingredients, Aloo Fulkopi Macher Jhol is sure to please both fish enthusiasts and vegetable lovers alike.

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