Today I am sharing with you a delicious fish gravy preparation made with Aar mach and cauliflower. It is a traditional Bengali recipe and very popular in Bengal and Bangladesh. It is a medium spicy dish and very quick and easy to prepare. This dish is generally made in winter and goes well with plain white rice.
Cooking time – 35 minutes. Serve – 4
- Aar fish – 4 pieces.
- Potato – 1 (peeled and cut into 4 pieces)
- Cauliflower – 1(cut into florets)
- Tomato – 1(chopped)
- Slit green chilly – 4
- Cumin seeds – 1/2 tsp.
- Bay leaf – 1
- Ginger paste – 1/2 tsp.
- Turmeric powder – 1/2 tsp.
- Chilly powder – 1/2 tsp.
- Cumin powder – 1/2 tsp.
- Coriander powder – 1/2 tsp.
- Garam masala powder – 1/2 tsp.
- Salt to taste.
- Oil – 1/2 cup.
- Ghee- 1/2 tsp.
Wash the fish with lukewarm water and marinate with 1/2 tsp.of salt and a pinch of turmeric powder. Keep aside until use. Soak the cauliflower florets with 1 tbsp.of salt in warm water for few minutes. Transfer the florets to a colander. In a bowl mix all the masala powders (turmeric,chilly,cumin,coriander) with 1/2 cup of water. keep the masala mix aside.
Heat oil in a frying pan, fry the fish pieces till light brown on both sides. Take out from the oil,keep aside.Add cauliflower florets in the remaining oil. Sprinkle 1/2 tsp.of salt, mix well. Fry the florets till light brown. take out from the oil,keep aside.Add cumin seeds in the remaining oil, fry till light brown. Add potato and bay leaf. Fry for 2 minutes. Add chopped tomato,ginger paste and masala mix. Saute till the raw smell of the masala goes off. Add 3 cups of water, let it brings to boil. Add fried fish,cauliflower,slit green chilly and salt. Cover the pan and cook for 5 to 8 minutes on medium heat. If needed add little warm water.
When the gravy start thickening remove pan from the heat. Mix garam masala powder and ghee, cover and give few minutes standing time.
Delicious Bengali fish gravy—Aar fish with cauliflower is ready, serve with plain white rice.