Simple Way to Make Award-winning Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes

Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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The same holds true for lunches when we usually resort to your can of soup or even box of macaroni and cheese or any other similar product instead of putting our creative efforts into creating an instant and easy yet delicious lunch. You will notice many thoughts in this report and the hope is that these ideas won't only get you off to a excellent beginning for finishing the lunch rut most of us look for ourselves at at some time or another but and to try new things on your very own.

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Many things affect the quality of taste from Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes estimated approx 20-25 mins. Prep Time: 15-20 mins..

To begin with this particular recipe, we must prepare a few ingredients. You can have Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes using 21 ingredients and 9 steps. Here is how you cook that.

Nothing’s much to talk/write about this one- All the Bong households are absolutely & typically well aware of the dish & recipe & the right way to have it, whether in the Lunch or Dinner Menus. Give it a try yourself, in case you’re a fish lover regardless of you’re a Bong or not #cc2022 #week2 #Lunch_Recipes #CookSnapChallenge

Ingredients and spices that need to be Make ready to make Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes:

1. For the Fish Marinade:
2. 4-6 pieces Rohu/Katla Fish
3. To Taste Salt
4. 1/2 tsp Turmeric
5. 1/4 tsp Red Chilli Powder: Optional
6. 1-2 Potato: Big/Medium - Diced into 8-12 cubes
7. For the Gravy:
8. 1/2 Cup Fresh Tomatoes: Finely Chopped
9. 1 tsp Cumins Powder
10. 1 tsp Coriander Powder
11. 1/2 tbsp Fresh Ginger Paste
12. To Taste Salt
13. To Taste Sugar: (Recommended)
14. 1/2 tsp Turmeric
15. 1/2-1 tsp Red Chilli Powder
16. 1/2-1 tsp Kashmiri Red Chilli Powder: Optional
17. 1 Tempering Spices: Bay Leaf
18. 1-2 Whole Dry Red Chillies: Broken
19. 2 Fresh Green Chillies
20. 1 tsp Cumin Seeds
21. 1 tbsp Fresh Coriander Leaves: Finely Chopped- Optional (I usually don’t use in this one)

Steps to make to make Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes

1. Firstly: First up: Wash, clean the fish pieces, coat well with some salt and turmeric powder all over, cover it- set aside for at least 15-30 mins time. Make a smooth paste of the aforesaid dry ground spices, adding a little water to it- set it aside for the time being
2. Cut, wash & clean the cauliflower florets, drain the water & set aside...Peel, Cut & boil the potatoes, drain & set aside...Heat up a frying pan over the medium flame- Sauté gently both the parboiled cauliflower & potatoes until lightly golden brown- Set aside
3. In the same pan: Add in some more oil & fry the fish pieces & transfer it to a separate plate- Set aside... Use the same pan for the rest of the cooking by adding some more oil into it (if required)
4. Heat it up over the medium flame again: Add in the tempering spices- sauté for a minute or so, then add in the chopped tomatoes & some salt and keep sautéing until they become soft, juicy & mushy
5. Add in now, the lightly sautéed potatoes & cauliflower to it & sauté everything well together until nicely combined & properly incorporated & until cooked as well- For that cover the lid of the pan & allow it to cook for the next 5-7 mins time, stirring occasionally in between, checkout the seasonings too & add in the mixture of the rest other aforementioned ground spices, continue sautéing
6. Add in some splash of water, while sautéing at this point until the oil surfaces up- Add in some more water for the required gravy consistency- Allow it to cook until the cauliflowers & potatoes are nicely soft/tender & juicy but not mushy though (hence the big cauliflower florets are required)
7. Cover & Cook over the low-medium flame, until nicely done. Checkout now, the doneness of the entire thing- Turn off the flame & let it sit on the hot oven top with the lid on for about another 10 mins time before serving it piping hot with hot steamed rice
8. Transfer it to a serving bowl/platter: Garnish the way you like it to be.I kept it as is, without any further garnish or toppings…ENJOY YOUR MEAL
9. 

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