Ingredients
- Rui fish, 7–8 pieces; cauliflower florets, 10–11; new potatoes, 4–5
- Whole cumin as needed; bay leaves, 2–3
- Cumin paste 1 teaspoon, onion paste 1 teaspoon, garlic paste half a teaspoon, coriander paste 1 teaspoon
- Turmeric powder 1.5 teaspoons, chilli powder 1.5 teaspoons, whole green chillies 4–5
- Cumin or garam masala mix, 1 teaspoon; salt and oil as needed
Method
Lightly fry the cauliflower with a little turmeric and salt and set aside. Heat oil in a karai, temper it with whole cumin, bay leaves and dried chillies, then add the potato pieces.
When the potatoes are nicely fried, add the cumin, coriander, turmeric, chilli, onion and garlic pastes one by one, with salt as needed, and sauté well. When the oil separates from the spices, add water as needed.
When the water comes to the boil, add the fried cauliflower, and a little later the fried fish. When the gravy has formed, add the green chillies and the cumin and garam masala mix, and take it off the heat.
Source: Prothom Alo. First published in Bengali on The Agro News.
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