Wednesday, April 16, 2008
Yes, I have done it. I am late for my own event. I had never hosted an event since I started food blogging. I spend enough time chasing Moms at DMC to host a theme every month and the rest of the time chasing life, so I never thought I would have time to host a Food Blog Event, how much ever I love it.
I would often be awed by everyone who hosts these food blog events by their diligence and time management. I would wonder that if I ever host one, would I be running late in doing the round up or would I be lacking in leaving a comment for everyone who contributes for the event or would I be the last one to contribute for my own event. Well, I needn’t have wondered, I am kind of doing all of them it seems.
Today is the last day and I had to simply had to post my dish by today. I have not been doing my best in the health department as I had said earlier and as a result have been cooking real simple meals. On top of that little S was down with stomach flu over the weekend and throwing up like a fountain, which reduced simple meals to mashed potato and rice. Today, I roped in the hubby and he chopped the veggies while I made two real simple fish dishes.
So fish it is from me who craves fish and fish it is from the hubby who sadly doesn’t crave any
Fishy we are but not as much as the Bong guy who said “Pleesh come to my house, I make very good piish, you shiit and I make piish for you”
I have two fish dishes for RCI-Bengal both of which I love immensely. Somehow I end up cooking stuff that I love most of the time. Call me selfish
One is CatFish Charchari, it is a dry dish with fish, potatoes and brinjal. The original fish of choice for Macher Charchari is Tangra or Mourala but I make do with the cat fish fillet when I don’t get these. This recipe I am going to post tomorrow.
The other one is a Alu-Kopi diye Macher Jhol. This again is a simple light curry best suited for everyday meal and I mean really every day.
My Ma makes awesome fish curry with potatoes and cauliflowers. It is a light curry, a patla jhol as we say in Bengali, to be had with rice and is served for homely meals as opposed to meals served in a wedding or on special occasions. Given a choice I prefer light fish curries to the rich ones and would happily have them at weddings but sadly that is not done. These curries taste good when the fish is fresh and sweet. i.e. fresh water fish is a better choice for these kind of gravies.
So when I got this fish called croaker at the American grocery and it looked very fresh I thought to satiate my craving for alu-kopi’r patla jhol with it. My good friend N, suggested a little different way of tempering and I followed that this time. It was a very satisfying jhol and with steaming hot rice took me a step closer to heaven.
What You Need
The fish curry was sufficient for only 2 persons, maybe 3 at the most
Croaker Fish ~ You can use any other variety of fresh water fish. Get the fish cut in steak pieces. The fish I had was a medium sized one and made 5-6 small pieces
Cauliflower ~ 7 – 8 medium sized cauliflower florets, size as in the gravy pic
Potato ~ 2 medium sized chopped in quarters
Green Chillies ~ 4 slit through the middle
Tomatoes ~ 2 small sized canned & peeled tomatoes or a medium sized fresh one finely chopped
Hing/Asafoetida ~ a pinch
Jeera/Whole Cumin seeds ~ 1 tsp loosely packed
Dhania Powder/Corriander Powder ~ 1 tsp
Ginger paste ~ ½ tsp
Turmeric ~ ½ tsp
How I Did It
Wash the fish pieces in warm water, pat dry & and mix them with a teaspoon of turmeric powder and salt.
Heat Oil till it is smoking. Fry the fish in oil, till it is a nice golden brown color on both sides. The only draw back of this is most of the oil goes to waste as you discard most of the oil after frying.
Heat Oil again in a Kadhai
Separately fry the potatoes and cauliflower florets with a sprinkling of turmeric till they take on a light golden hue. Keep them aside. They should be just lightly fried
Temper Oil with Asafoetida and Whole Cumin Seeds
Add the chopped tomatoes and fry till they are mushy
Add the ginger paste, the Corriander powder and Green Chillies and fry the masala with a sprinkle of water
Add the potatoes and the cauliflower
Add salt and sauté till the masala coats the veggies
Add about 2 and ½ cups of water and cover and cook till veggies are done. Take care that the cauliflower florets are not over cooked
Add the fried fish pieces and let it cook for 4-5 minutes. The gravy will be light and have a soupy texture
Serve with steaming hot rice and a lemon wedge on the side
I am posting Pacific time if you insist. But for late comers like me, I give you one more day to post your recipes for RCI-Bengal