Steamed Basmati Rice, Pani Tenga Fish and Kol Phool Bor

Ingredients

• 600 g Rohu Fish (cut into 4-5 steaks)
• 1 tsp Turmeric Powder (divided)
• 1.5 tsp Salt (divided, or to taste)
• 4 tbsp Mustard Oil
• 0.5 tsp Fenugreek Seeds
• 3 pcs Green Chilies (slit lengthwise)
• 3 pcs Ripe Tomatoes (medium-sized, finely chopped)
• 3 cup Water (about 750 ml)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Marinate and Fry the Fish

   • Clean the fish pieces thoroughly and pat them completely dry with a paper towel. This prevents oil from splattering.
   • In a mixing bowl, gently rub the fish pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt, ensuring they are evenly coated. Let it marinate for 10-15 minutes.
   • Heat mustard oil in a wide pan or kadai over medium-high heat. Wait until the oil is very hot and you see faint white smoke rising. This step is crucial to cook off the raw, pungent smell of the mustard oil.
   • Carefully slide the marinated fish into the hot oil. Fry for about 2-3 minutes per side until they are light golden brown. Do not overcook. Fry in batches if necessary to avoid overcrowding the pan.
   • Once fried, remove the fish pieces and set them aside on a plate.
2. 2

   Prepare the Tenga Gravy Base

   • In the same pan with the remaining oil, lower the heat to medium.
   • Add the fenugreek seeds and let them sizzle for about 20-30 seconds until they become fragrant. Be careful not to burn them, as they can turn bitter.
   • Add the slit green chilies and sauté for another 30 seconds.
   • Add the finely chopped tomatoes, the remaining 1/2 tsp of turmeric powder, and the remaining 1 tsp of salt. Stir well.

Ingredients

• 1 medium Banana Blossom (Also known as 'Kol Phool' or 'Mocha')
• 1 cup Besan (Gram flour)
• 0.25 cup Rice Flour (For extra crispiness)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Cumin Powder (Roasted cumin powder preferred)
• 0.5 tsp Nigella Seeds (Also known as 'Kalo Jeere')
• 1 tsp Salt (Divided use)
• 0.5 tsp Sugar (Balances the flavors)
• 2 cup Mustard Oil (For deep frying)
• 2 tbsp Water (As needed, for binding)

Instructions

1. 1

   Prepare the Banana Blossom (15 minutes)

   • Grease your hands and knife with oil to prevent staining from the blossom's sap.
   • Remove the tough, outer purple bracts (petals). Under each bract, collect the rows of florets.
   • For each floret, remove the hard, matchstick-like pistil and the small, transparent calyx. These are bitter and should be discarded.
   • Continue until you reach the tender, pale inner cone. Finely chop the cleaned florets and the tender cone.
   • In a pot, bring 4 cups of water to a boil. Add the chopped blossom, 1/2 tsp of salt, and a pinch of turmeric. Boil for 10-12 minutes until tender.
   • Drain the boiled blossom in a colander. Once it's cool enough to handle, press and squeeze out as much water as possible. This step is crucial for crispy fritters.
2. 2

   Make the Fritter Mixture (5 minutes)

   • In a large mixing bowl, combine the squeezed banana blossom, besan, rice flour, chopped onion, green chilies, ginger paste, and garlic paste.
   • Add the turmeric powder, red chili powder, cumin powder, nigella seeds, the remaining 1/2 tsp of salt, and sugar.
   • Using your hands, mix everything thoroughly, mashing the blossom slightly to combine. The mixture should be thick and coarse.