Bengali cuisine
Fish curry
cauliflower greens
Intermediate
For 4 people

Rohu Fish in Cauliflower Leaf and Kala Jeera Gravy


This traditional Bengali fish curry combines fried Rohu slices with a gravy made from steamed cauliflower leaves and pungent Kala Jeera paste. The bittersweet flavours are balanced with a touch of sugar, while aromatic spices like cumin and coriander add depth. The mildly spiced, creamy gravy coats the crisp fried fish, creating a satiating dish best relished with steamed rice.

Ingredients

  • Rohu fish slices (150 g each)

    4
  • Cauliflower leaves (fresh, chopped)

    2 cups
  • Sunrise Kala Jeera seeds

    4 tsp
  • Mustard oil

    4 tbsp + extra if needed
  • Spring onion stalks (chopped)

    6
  • Ginger paste

    1 tbsp
  • Garlic paste

    1 tbsp
  • Green chilli paste

    1 tbsp
  • Fresh coriander leaves (chopped)

    1 cup
  • Sunrise Haldi powder

    1 tsp
  • Sunrise Jeera powder

    1 tsp
  • Sunrise Dhania powder

    1 tsp
  • Sugar

    2 tsp (adjust to taste)
  • Salt

    1 tsp or to taste
  • Lemon slices

    for garnish
  • Kasundi (Bengali mustard sauce)

    for garnish

Sunrise tip: Krishnokoli or cauliflower leaves are a prized ingredient in Bengali cuisine. Packed with nutrients, these greens lend a unique flavour to curries when slow-cooked until meltingly soft.

 

Steps

Step 1: Prepare the cauliflower leaf paste

Time: 10 minutes

Steam the chopped cauliflower leaves for 8-10 minutes until tender. Cool slightly and blend into a smooth paste with minimal water. Set aside.

 

Step 2: Soak and grind the Kala Jeera

Time: 5 minutes

Soak the Kala Jeera seeds in lukewarm water for 15-20 minutes. Drain and grind to a fine paste with very little water. Set aside.

 

Step 3: Fry the fish

Time: 10 minutes

Marinate the Rohu slices with ½ tsp each of salt and Sunrise Haldi powder. Heat 4 tbsp mustard oil in a pan till smoking. Slide in the fish and fry on medium heat until crisp and golden on both sides. Drain on a plate.

 

Step 4: Fry the spring onions

Time: 5 minutes

In the same pan, heat 1 tbsp more oil if needed. Fry the chopped spring onion greens until lightly browned and fragrant. Remove and set aside.

 

Step 5: Make the gravy base

Time: 10 minutes

To the same pan, add the ginger, garlic, and green chilli pastes. Sauté for 2 minutes until aromatic. Stir in the cauliflower leaf paste and coriander leaves paste. Fry on medium heat for 4-5 minutes until the oil starts to separate.

 

Step 6: Add spices and Kala Jeera paste

Time: 5 minutes

Add the prepared Kala Jeera paste to the pan and fry for 1-2 minutes. Sprinkle in the Sunrise Haldi Powder, Sunrise Jeera Powder, and Sunrise Dhania Powder. Season with 2 tsp sugar and salt to taste. Mix well and cook the spiced gravy for 3-4 minutes.

 

Step 7: Simmer the fish in the gravy

Time: 10 minutes

Gently slide in the fried Rohu slices and coat well with the gravy. Cover and simmer on low heat for 6-8 minutes, until the fish absorbs the flavours.

 

Step 8: Garnish and serve

Time: 5 minutes

Uncover the pan and add the fried spring onion greens. Mix carefully without breaking the fish. Garnish with lemon slices and serve the Krishnokoli Rui with a dash of kasundi and steamed rice on the side.

 

Goes Best With

  • Side Dish: Steamed rice, Crispy fried potatoes

  • Accompaniment: Kasundi (Bengali mustard sauce), Lime wedges