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Aloo - phulkobi masor jool l Assamese cauliflower and potato fish curry

Aloo - phulkobi masor jool l Assamese cauliflower and potato fish curry

Sunita Bhuyan
An Assamese style fish curry popular in Assam, especially during winter when cauliflowers are aplenty
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Assamese
Servings 4 people

Ingredients
  

  • 1 medium sized cauliflower, cut into florets and slit at one end. Do not discard the leafy parts, chop them and keep aside.
  • 5 medium sized potatoes, chopped
  • 14 pieces of rohu fish (see notes below)

To marinate fish-

  • ½ tsp turmeric powder
  • 2 tbsp olive oil
  • salt to taste

To marinate the cauliflower and potatoes-

  • 1 tsp turmeric powder
  • 4 tbsp olive oil
  • 1 tsp ginger - garlic paste
  • salt to taste

To make the curry-

  • 2-3 tbsp olive oil
  • 2 bay leaves
  • 2 whole red chillies
  • 1 tsp cumin seeds
  • 1 onion, chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp chilli powder (optional)
  • 1 tsp garam masala powder
  • 2 green chillies, slit halfway up from the bottom
  • salt to taste
  • 4 cups hot water
  • a small bunch of coriander, chopped

Instructions
 

  • Mix together the ingredients for marinating the fish. Add the mixture to the fish and rub well. Arrange on a baking tray in a single layer and keep aside for 10 minutes.
  • In a bowl mix together the ingredients for marinating the cauliflower and potatoes. Rub the pieces of potato and cauliflower with the mixture and arrange on a baking tray in a single layer. Keep aside for a couple of minutes.
  • Pre heat the oven at 200 deg C.
  • Place the fish tray in the centre of the pre heated oven and bake for 15-20 minutes or till done. Turn over the fish after 10 minutes. An angled spoon will help in turning over easily in case they stick slightly to the tray.
  • Place the tray with the cauliflower and potatoes in the centre of the pre heated oven and bake for about 15-20 minutes or till a knife cuts through easily, but they still hold their shape. (see notes below)
  • In a pan, heat the oil for the curry.
  • Add the bay leaves, whole red chillies and cumin seeds and stir.
  • When the seeds splutter, add the onion and stir.
  • Add the chopped leafy parts of the cauliflower and the green chillies.
  • Add the ½ tsp salt and stir well.
  • Cover and cook till they soften. Stir every now and then.
  • Roughly crumble a few pieces of the baked potatoes.
  • Add the baked cauliflower and potatoes along with the crumbles pieces.
  • Add the chilli, cumin and coriander powders and stir well.
  • Add the hot water and bring to a boil. Add the fish and simmer for a couple of minutes.
  • Add the garam masala powder and stir
  • Add the chopped coriander and stir through.
  • Remove from heat and serve hot with some boiled rice.

Video

Notes

-I added only 8 pieces of the cooked fish to the curry. The rest were enjoyed on their own.
-I have a double oven in my kitchen, so I was able to put in both the trays ( the one with fish and he other one with the cauliflower and potatoes) at the same time. If you have a  single oven, put in the fish first and use the time to prepare the cauliflower and potatoes. By the time the fish is ready, you will be able to put in the tray with the cauliflower and potatoes.
Keyword assamese cuisine, assamese fish curry, assamese recipe, cailiflower fish curry, fish curry, phulkobi masor jool, rohu fish