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Fish Curry with Ul Kobi (Kohlrabi)


Fish Curry with Ul Kobi (Kohlrabi) is a simple yet delicious fish curry recipe for those who love Kohlrabi.

When I was a kid I didn't liked the taste of  kohlrabi and yes of course my kids don't like it either. As I grew up I developed the taste and now kohlrabi is one of my favorite vegetable.

Ul Kobi or Kohlrabi is a root like vegetable but actually related to cabbage family is a versatile vegetable that can be added in salad, fish curry, meat curry etc. Kohlrabi has a cabbage like smell and taste like broccoli stems. It has lots of health benefits.


Fish Curry with Ul Kobi (Kohlrabi) 

Ul Kobi or Kohlrabi is a root like vegetable but actually related to cabbage family is a versatile vegetable that can be added in making fish curry.

📎Course : Main Course 
📎Cuisine : Indian
🔪Preparation Time : 15 minutes
♨Cooking Time : 30 minutes
🕞Total : 45 minutes
🍴Servings : 2

INGREDIENTS:
  • 1 whole Kohlrabi 
  • 1 potato 
  • 1 tomato, chopped 
  • 4 pieces of fish (any) 
  • 1/2 tbsp ginger garlic paste 
  • 1/2 tsp panch phoron
  • 1/2 +1/2 tsp turmeric powder 
  • 1/2 tsp cumin powder 
  • 1/2 tsp red chilli powder 
  • 2 tbsp oil
  • Salt to taste 
METHOD:
  1. Cut off the stems and greens from the kohlrabi and then peel and cut into pieces. 
  2. Peel potato and cut into pieces. 
  3. Wash kohlrabi and potato pieces under running water and cook them in a pressure cooker for 1 or 2 whistles by adding two cups of water. 
  4. In the meantime, wash fish pieces and rub with salt and turmeric. 
  5. In a pan heat oil. Fry fish pieces. Drain and keep aside. 
  6. In the remaining oil add panch phoron. When crackling add ginger garlic paste. 
  7. Add turmeric powder,  cumin powder and red chilli powder. 
  8. Add chopped tomatoes. Fry till oil separates. 
  9. Pour everything from the cooker and bring to boil in high heat. 
  10. Add salt. 
  11. Add fried fish pieces. 
  12. Cook till the gravy becomes thicker. Add more water if required and adjust the water according to your need. 
  13. Remove from heat. 
  14. Garnish with chopped coriander leaves. 
  15. Serve with rice. 

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