Bhetki Jhol (Bekti cooked in a light gravy with potato and cauliflower)

As voracious fish-eaters Bengalis have been able to add numerous fish delicacies on their list of favorites for decades. It's hard to find all the varieties outside of Bengal though, as most fishes that are eaten in Bengal are fresh-water fish, caught from ponds or rivers. On the other hand, the fish we get outside of Bengal are mostly sea-fish. But no matter what, we have never been able to stay away from fish for long. Hence, I have tried a whole bunch of different fishes that I have found in the Asian markets. Once we got a fish called Idiot Cod in California, that tasted exactly like Bhetki. Later I found Giant Perch, which also tasted like Bhetki, and looked more like it. Traditionally, Bhetki fillet is used for making fish fries. Whole Bhetki can be prepared in a variety of ways, from a light gravy to a thick mustard paste based sauce. It can be even steamed while wrapped in a banana leaf. Because of the hot weather I decided to make a light stew with potato and cauliflower.

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Ingredients:
1 big potato
Few florets of cauliflower
1/2 tomato
1 tsp ginger paste
1 tsp cumin powder
1 medium giant perch
Salt, turmeric per taste
2 o 4 Green chilies
1 tsp whole cumin
1 tbsp oil
1 cup water

Recipe:
Heat oil in a skillet or kadai
Temper the cumin seeds, add the chilies to the oil
Add potatoes first and then cauliflower and fry lightly until half done
Add ginger paste and tomatoes
Sauté for some time
Add turmeric, salt, cumin powder and saute well
Add water
Cover and cook until the gravy reaches its desired consistency