Trout Macher Jhol Phoolkopi o Bori Diye/Trout Fish Stew with Califlower and Sundried Lentil Dumpling

Bengali's staple food fish curry comes in many varieties, light/thin gravy which is Bengali's everyday food, medium thick gravy for any celebration or once in awhile/when guests come over and dry type etc. But everyday fish curry is always light, flavorful, and easy to make with simple pantry ingredients and of course good source of lean protein.

Like many Bengali folks I grew up eating fish almost everyday, usually fresh water fish. After moving to USA it was quite hard to find similar type of fish. Over the years I developed the taste of lots of new fish and seafood that I never knew before. Since Trout fish is very mild flavored and bit sweet in taste it has become one our family favorites for years and we enjoy savoring patla jhol/light gravy with some veggies and sun dried white dumpling. It cooks fast on busy week night. 

Any macher jhol/stew we add potato mostly when spiced with whole green chili, ginger paste, diced tomatoes, cumin-coriander-turmeric powder, salt and tempered with whole cumin seeds and bay leaf. Adding cauliflower and bori/lentil dumplings in some macher jhol/stew is Bengali's signature dish. This curry requires minimum oil and fish is swallow fried. It's delicious!!

For the best tasting fish curry I always use whole fish cut into small stakes. The head, bones and skin of the fish keep the flesh succulent and flavorful. Sales associate at the fish counter in any Asian market usually cleans and cut any size as desired. So no worries to clean the fish.

Ingredients~
1 1/4 lb. whole trout , cut into 6 pieces including the head
3 tbsp. oil
1 tsp. turmeric powder 
1/2 tsp. salt or as per taste
1/8 tsp. cumin powder
1/8 tsp. coriander powder
1 tsp. ginger paste
2-4 green chili
1 big tomato,diced
1/4 tsp. paprika
1/4 tsp. whole cumin seeds
1 small Indian bay leaf
1 medium potatoes, cut into wedges
A few small cauliflower florets
A handful bori/lentil dumplings
3 cups warm water
A few sprigs of fresh cilantro/coriander leaves

 Method~
Wash fish pieces including the head and and pat dry. Rub half the mount of salt and turmeric powder. Heat oil in a cast iron or non stick pan over medium low heat. Fry bori/lentil dumplings till golden brown and set aside. Fry fish pieces for two minutes then flip and fry 2 more minutes. Set aside. Temper whole cumin seeds and bay leaf and saute cauliflower florets and potato wedges for two minutes. Add in ginger paste and diced tomatoes. Cover and saute for 3-4  minutes then pour 3 cups warm water. Add in fish pieces, cumin -coriander-turmeric powder, paprika, salt and green chili. Bring it to the boil. Reduce to medium low heat and simmer for 8-10 minutes. At last add in bori and let it cook through till soften. Turn off the heat and garnish with fresh cilantro/corriander leaves. Serve with brown or white rice and lemon wedge. Enjoy!

Happy Cooking!!