Bhetki Machher Jhol (Bengali Fish Curry with Vegetables)

• 500 g bhetki (barramundi) fish, cut into pieces
• 175 g cauliflower, in 5 cm florets
• 125 g potato, cut into wedges
• 25 g tomato, chopped
• 50 g mustard oil
• 10 dal'er bori (sun-dried lentil dumplings, about 15 g), fried (optional)
• 1 bay leaf
• 2 cardamom pods
• 1 piece cinnamon stick
• ½ tsp cumin seeds
• 16 g ground cumin
• 3 g ground turmeric, for the spice slurry
• ½ tsp ground turmeric for the fish and ¼ tsp for the cauliflower
• ¼ tsp red chilli powder
• 15 g ginger paste
• 15 g salt, for the spice slurry
• ½ tsp salt for the fish, ¼ tsp for the cauliflower and a pinch for the potatoes
• 6 g sugar
• 350 ml hot water
• 3 green chillies, slit
• ¼ tsp gorom moshla (Bengali garam masala)
• 15 g coriander leaves
• a sprinkle of atta, to thicken if needed (optional)

Method

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1. Pat the fish dry, rub with ½ tsp each of salt and turmeric and leave about 20 minutes. Cut the cauliflower into large florets, the potato into 3 cm wedges, chop the tomato and slit the chillies. 0:18
2. Heat the mustard oil in a kadai until it smokes gently. Fry the bori, if using, about 20 seconds until golden and lift out. Fry the fish in one layer on medium-low for 2–3 minutes a side until brown and crisp; set aside. 2:05
3. In the same oil, fry the cauliflower covered on low until browned, adding ¼ tsp each of salt and turmeric halfway; set aside. 2:30
4. Add the bay leaf, cardamom, cinnamon and cumin seeds, then the potatoes with a pinch of salt; fry covered on low about 5 minutes until browned. Add the tomato and fry 2 minutes. 3:45
5. Mix the ground cumin, 3 g turmeric, chilli powder and 15 g salt with a little water, add to the pan and braise covered for 3–4 minutes, splashing in water if it dries. Add the ginger paste and fry 3–4 minutes more. 4:38
6. Return the cauliflower with the green chillies and braise briefly. Pour in the hot water and bring to the boil, then add the fried bori and cook a couple of minutes. 5:22
7. Slide in the fried fish and simmer about 5 minutes until the vegetables are soft and the jhol thickens slightly. Stir in the sugar (and a sprinkle of atta if it needs thickening), then finish with gorom moshla and coriander. 5:55

Tip. The cook says you can also add sheem (flat broad beans) with the potatoes. Any fresh scaled fish works: rohu, katla, tilapia or sea bass. The 15 g of salt is generous, so add less if you prefer. Serve with steamed rice.

The method is a summary in our words — the video shows every step.