Search
    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