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Home Dish Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes 🥔

Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes 🥔

Name: How to cook Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes 🥔 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes 🥔

Nothing’s much to talk/write about this one- All the Bong households are absolutely & typically well aware of the dish & recipe & the right way to have it, whether in the Lunch or Dinner Menus.

Ingredient

Food ration :

2-3 servings

Cooking time :

20-25 mins. Pre

4-6 pieces

Rohu/Katla Fish

1/2 tsp

Turmeric

1/4 tsp

Red Chilli Powder: Optional

1-2

Potato: Big/Medium - Diced into 8-12 cubes

1/2 Cup

Fresh Tomatoes: Finely Chopped

1 tsp

Cumins Powder

1 tsp

Coriander Powder

1/2 tbsp

Fresh Ginger Paste

1/2-1 tsp

Red Chilli Powder

1/2-1 tsp

Kashmiri Red Chilli Powder: Optional

Tempering Spices: Bay Leaf

1-2

Whole Dry Red Chillies: Broken

Fresh Green Chillies

1 tsp

Cumin Seeds

1 tbsp

Fresh Coriander Leaves: Finely Chopped- Optional (I usually don’t use in this one)

Cooking instructions

* Step 1

Firstly: First up: Wash, clean the fish pieces, coat well with some salt and turmeric powder all over, cover it- set aside for at least 15-30 mins time. Make a smooth paste of the aforesaid dry ground spices, adding a little water to it- set it aside for the time being

* Step 2

Cut, wash & clean the cauliflower florets, drain the water & set aside...Peel, Cut & boil the potatoes, drain & set aside...Heat up a frying pan over the medium flame- Sauté gently both the parboiled cauliflower & potatoes until lightly golden brown- Set aside

* Step 3

In the same pan: Add in some more oil & fry the fish pieces & transfer it to a separate plate- Set aside... Use the same pan for the rest of the cooking by adding some more oil into it (if required)

* Step 4

Heat it up over the medium flame again: Add in the tempering spices- sauté for a minute or so, then add in the chopped tomatoes & some salt and keep sautéing until they become soft, juicy & mushy

* Step 5

Add in now, the lightly sautéed potatoes & cauliflower to it & sauté everything well together until nicely combined & properly incorporated & until cooked as well- For that cover the lid of the pan & allow it to cook for the next 5-7 mins time, stirring occasionally in between, checkout the seasonings too & add in the mixture of the rest other aforementioned ground spices, continue sautéing

* Step 6

Add in some splash of water, while sautéing at this point until the oil surfaces up- Add in some more water for the required gravy consistency- Allow it to cook until the cauliflowers & potatoes are nicely soft/tender & juicy but not mushy though (hence the big cauliflower florets are required)

* Step 7

Cover & Cook over the low-medium flame, until nicely done. Checkout now, the doneness of the entire thing- Turn off the flame & let it sit on the hot oven top with the lid on for about another 10 mins time before serving it piping hot with hot steamed rice