Fish steaks fried and cooked in a simple gravy made with tomatoes, cauliflower and potatoes.
Do you love Bengali fish steak curries but feel intimidated to make one yourself? Do you believe that Bengali fish curries are complex recipes that belong only in grandmas’ kitchens? It is true that Bengali fish curries may seem daunting for many at first, especially if you live outside of India/Bengal, but trust me, they don’t have to be. The recipe I am sharing today is super easy. The ingredients are simple and common. If you have spent any time in the kitchen, you have cooked with these ingredients, no matter where you come from.
I have used Rui/Katla (rohu) fish steaks for this recipe. I just seasoned cleaned pieces of steaks with some salt and turmeric powder and shallow fried them in very hot mustard oil until golden. But you can use any fish you like. Salmon is a great choice for this dish.
Aloo phulkopi die maache
Fish steaks fried and cooked in a simple gravy made with tomatoes, cauliflower and potatoes.
Ingredients
- 5-6 pieces of fish steaks fried
- 2 tbsp mustard oil or any vegetable oil
- 1 large potato cut into wedges
- 2 cups cauliflower florets
- 1/2 cup peas
- 2 green chilies slit
- 1 medium onion chopped
- 1 medium tomato chopped
- 1 tsp ginger paste
- Salt to taste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup water
- 1 spring cilantro chopped
Instructions
- Heat oil and fry potatoes and cauliflower. Remove from heat and drain on to absorbent paper.
- To the same oil, add green chilies, and onions. Cook until translucent.
- Now add tomatoes and ginger paste and cook until soft.
- Add salt, turmeric, and chili powers. Sauté for 5-6 more minutes.
- Add the fried veggies and peas, and add 1/2 cup water if needed. Let simmer for a few minutes.
- Add fish steaks and let cook for 5 minutes over medium-low heat.
- Add cilantro and remove from heat.
- Serve with steamed white rice.
Nutrition
Calories: 157kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 104mgPotassium: 549mgFiber: 5gSugar: 5gVitamin A: 489IUVitamin C: 51mgCalcium: 34mgIron: 1mg
Tried this recipe?Mention @notacurry or tag #notacurry!
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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