Aloo Fulkopi Macher Jhol is the fish curry that takes over my weekly menu as soon as cauliflowers show up in the market. The Rohu fish goes well with the eventual thin and golden gravy. I grew up eating this in lunches without any complaints and often asked for a second helping of rice. Now I make it for my own family and as the smell of the fried fish, cauliflower and mustard oil fills the air, neighbors ask whether there is something special in menu.
At a Glance:
- Aloo Fulkopi Macher Jhol comprises cauliflower, potatoes, and fresh fish.
- The mildly spicy recipe represents an earthy and savory taste.
- This dish is best enjoyed with steamed rice.
- From cutting the vegetables to plating the dish, I take about 50 minutes to make this dish at home.
- 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 tablespoon
- Cumin Powder – half teaspoon
- Turmeric Powder – 5 tsp
- Kashmiri Chili Powder – 1 tablespoon
- Red Chili Powder – 1.5 tsp
- Coriander Leaves – 1 tablespoon
- Cumin Seed – 1 tsp
- Mustard Oil – 3 tablespoons
- Salt – As required
- Water as much 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 some salt, and set it aside for 10 minutes.
2. Heat the wok and add 1 tbsp of mustard 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 some salt.
(Pro tip: Fry only lightly. They finish cooking in the gravy, and over-fried cauliflower and potatoes turns to mush.)
6. Clean the pan and add the remaining mustard oil.
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 after it comes to a boil.
(Pro tip: Slide the fish in gently and do not stir, or the pieces will break apart.)
12. Let it cook for 10 minutes. Once done, garnish with coriander leaves to finish off.
Variations to Try
- I sometimes use Katla fish instead of Rohu. It makes my dish noticeably richer.
- To make it taste different, I sometimes add fresh, slit green chilies at the end.
- When I find the tomatoes turned out sour, I add a pinch of sugar. It balances the tanginess.
- I fried a few lentil dumplings after the fish once. The dish tasted good but they soaked up all the gravy.
Aloo Fulkopi Macher Jhol Recipe Quick Fixes
Q: My fish smells raw even after cooking. What went wrong?
A: You probably did not rinse the fish enough. Make sure to rinse the fish pieces thoroughly before adding them to the marinade in Step 1. I recommend giving the fish a second rinse.
Q: My potatoes are still hard when the 10 minutes elapse in step 12. What do I do now?
A: Cover and continue cooking for a few more minutes. Make sure to cut the potato into smaller cubes next time so that it does not take that long to cook.
Q: The inside of my fish is bland, even though the gravy is tasty. What happened?
A: The marinade was probably not left long enough to soak into the fish. I usually leave mine for 10 minutes, and I noticed that it makes a big difference.
Q: My jhol turned out too spicy for my family’s liking. How can I make it less spicy?
A: You can add some sugar and hot water and let it simmer for a few more minutes. You should probably use less red chili powder with Kashmiri chili powder in the future.
Recipe Card:
Aloo Fulkopi Macher Jhol (Fish Curry with Potato & Cauliflower)
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 tablespoon
- Cumin Powder – half teaspoon
- Turmeric Powder – 1.5 tsp
- Kashmiri Chili Powder – 1 tablespoon
- Red Chili Powder – 1.5 tsp
- Coriander Leaves – 1 tablespoon
- Cumin Seed – 1 tsp
- Mustard Oil – 3 tablespoons
- Salt – As required
- Water as much as required
Instructions
- First, marinate the fish with half a teaspoon of turmeric and some salt, and set it aside for 10 minutes.
- Heat the wok and add 1 tbsp of mustard 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 some salt. (Pro tip: Fry only lightly. They finish cooking in the gravy, and over-fried cauliflower and potatoes turns to mush.)
- Clean the pan and add the remaining mustard oil.
- Add the cumin seeds. Then add the chopped onions and tomatoes one after another.
- Add some salt and the ginger and garlic paste.
- Next, add the coriander powder, cumin powder, turmeric powder, Kashmiri chili powder, 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 after it comes to a boil. (Pro tip: Slide the fish in gently and do not stir, or the pieces will break apart.)
- Let it cook for 10 minutes. Once done, garnish with coriander leaves to finish off.
