Koi Mach’er Jhol Phulkopi Diye (Climbing Perch Curry with Cauliflower and Potatoes)


  • 1/4 tsp cumin seeds
  • 1 piece cinnamon
  • 2 pieces cardamoms
  • 2 green chillies
  • 1 bay leaf
  • 1 tbsp ginger paste
  • Salt and sugar to taste
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 350 gm koi fish (climbing perch)
  • 150 gm cauliflower cut into 5cm florets
  • 100 gm potatoes, cut lengthwise
  • 20 gm tomatoes, quartered
  • 10 pieces of bori
  • Chopped coriander leaves
  • 3-4 tbsp mustard oil


  1. Clean the fish thoroughly and make shallow slits on the fish
  2. Marinate with 3/4 tsp each of salt and turmeric powder
  3. Set aside for 15 minutes
  4. Heat mustard oil in a kadhai to smoking point
  5. Fry the boris till golden brown and set aside
  6. Fry the cauliflower florets with 1/4 tsp salt
  7. Remove and set aside
  8. Fry the fish for a minute on each side and set aside
  9. Temper the remaining oil with bay leaf, cinnamon, cardamoms, cumin seeds and green chillies
  10. Add the potatoes. Cover the pan and sauté for 4 minutes
  11. Make a paste of turmeric powder, cumin powder, red chilli powder, salt and sugar with 50 ml water
  12. Pour this paste into the pan
  13. Cover and cook for 5 minutes
  14. Add ginger paste and tomatoes
  15. Add 50 ml water and cook the spices for 4 minutes
  16. Add the fried cauliflower, mix well and add 350 ml water
  17. Once the gravy boils, add the fried boris and fish
  18. Cover and simmer for 6 minutes
  19. Add chopped coriander and remove from heat

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