Catla Fish and Cauliflower Curry

Ingredients:

• 10-12 pieces catla fish
• 20-25 florets cauliflower
• 1 medium size potato, cut into large pieces
• 250 ml mustard oil for fry the fish
• 2 tbsps turmeric powder
• 1 tbsps cumin powder
• 1 tbsp coriander powder
• 2 dry chillies
• 1 bay leaf
• 1/2 tbsp black pepper powder
• 1 tbsp fenugreek seeds
•  A pinch of garam masala
• Salt as per taste

Method:

• Clean and wash the fish pieces. Rub the fish pieces with salt and turmeric powder. drain out the extra water. Set aside for 5 minutes.
• Heat the oil in a wok and as the oil get piping hot fry the fish pieces till they are golden in both sides. Set aside.
• Again heat 6 tsp mustard oil in a different wok and add fenugrrek seeds, dry chillies and bay leaf.
• After 30 seconds, add the vegetables (cauliflower & potato). Saute for a minute and put salt, turmeric powder, cumin powder, coriander powder ground pepper and mix well.
• Fry the vegetables for about 10 minutes on medium heat. Stir frequently.
• Add 4 cups of water, if you want more soup you can add more water. Let it boil on high flame for 8 minutes.
• Add fried fish pieces. Let it boil for another 5 minutes. Put off the flame.
• Serve hot with plain rice.