Phool Kopi Diye Maacher Kalia

Phool Kopi Diye Maacher Kalia

This used to be a winter delicacy. Now, with cauliflower available all the year round, the dish is also could be made throughout the year. This is particularly good with rohu, tangra or bhetki.


Fish - 750g
Turmeric - 1tsp
Salt - to taste
Mustard oil - 1 cup
Potatoes, medium - 200g
Cauliflower, medium - 1
Tomatoes, large- 2
Whole cumin seeds - 1tsp
Sugar - 1tbsp
Ginger paste - 2 tbsp
Chilli powder - 1tsp
Coriander powder - 1tsp
Pepper powder - 1tbsp
Curd - 3 tbsp
Shelled green peas - 1 cup
Garam masala powder - 1 tsp
ure ghee - 1 tbsp


1. Wash and smear the fish with a little turmeric and salt.

2. Heat oil in a karahi till it starts to smoke; add the fish, 4-5 pieces at a time. Deep fry till they turn a light golden-brown. Remove and reserve.

3. Peel and cube the potatoes. Divide the cauliflower into florets. Chop the tomatoes.

4. In the same oil, fry the potatoes and cauliflower separately till lightly coloured. Keep aside.

5. Remove all but 2-3 tablespoons of oil from the karahi. Temper with whole cumin seeds.

6. When they stop spluttering, add the sugar. When it caramelises, add the ginger paste, turmeric, chilli, coriander, cumin, pepper powder mixed with a cup of water. Stir till the water evaporates.

7. Add the tomato. Fry, stirring, till it softens. & Add well-beaten curd, a little at a time, stirring continually. When all the curd is used up and the oil separates, add potatoes, cauliflower and peas.

8. Stir fry for a minute and add 3 cups of water. Cover and cook till the vegetables are almost done.

9. Add the fish and allow it to cook till done. There should be a medium-thick gravy.

10. Add ghee and garam masala powder and serve.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman