My today’s recipe is Koi Phulkopi – a very authentic Bengali preparation. This is a simple dish of Koi mach (climbing Perch) generally made in winter. The dish is very tasty, rich in flavor and very easy to prepare.
Cooking time – 40 minutes. Serve – 4
1.Koi mach (Climbing Perch) – 4
2.Potato (big) – 1 (cut into 4 pieces)
3.Cauliflower (small) – 1 (cut into florets)
4.Tomato – 1 (chopped)
5.Cumin seeds – 1/2 tsp.
6.Turmeric powder – 1 tsp.
7.Red chilly powder – 1/2 tsp.
8.Cumin powder – 1 tsp.
9.Coriander powder – 1/2 tsp.
10.Ginger paste – 1 tsp.
11.Oil – 75 grams.
12.Ghee – 1/2 tsp.(optional)
13.Salt to taste.
14.Green chilly (slit) – 4 (for garnishing)
1.Wash and marinate fish with 1/2 tsp.of salt and a pinch of turmeric powder, keep aside until use.
2.Take warm water in a bowl, immerse cauliflower florets with 1 tsp.of salt for 10 minutes. Drain and marinate with a pinch of turmeric powder, keep aside.
3.Boil the potato pieces with 1/2 tsp. of salt for 2 minutes, drain and keep aside.
4.Heat 50 grams of oil in a frying pan, when hot reduce the heat. Fry Koi fish until brown on both on sides. Remove them from oil, keep aside.
5.Fry the cauliflower florets till light brown. Remove from oil, keep aside.
6.Add oil and ghee in the frying, add cumin seeds. When it becomes brown add potato pieces and fry till light brown. Add ginger paste,tomato,turmeric-chilly-cumin-coriander powders and 1/2 cup of water. Saute on slow flame until the raw smells of the masalas goes off (with continuous stirring).If needed add little water and saute for another few minutes.
7.Add 11/2 – 2 cups of water and salt, let it bring to boil.
8.Add fried fish and cauliflower, cook for 8-10 minutes.(stirring occasionally).
9.Remove pan from heat, cover and give 10 minutes standing time.
Bengali Koi Phulkopi is ready. Garnish with green chilly and serve with plain boiled rice.