Hot Fish Curry with Potatoes and Cauliflower (Maacher Alu Phulkopir Jho) / Scharfes Fischcurry mit Kartoffeln und Blumenkohl

The result was very nice, but that wasn't really due to the recipe. At the first attempt, the spices got burnt within more or less 5 seconds - I just don't think you should fry them on a high temperature, and I would probably also fry them without oil. Then the cooking time was too long, and 750ml water was too much to add. There is a correlation here, as that much time was indeed needed to let the water evaporate (and we didn't even cover the dish as instructed), but 30 min overall cooking time is just too much; try not more than 500ml water and 20 min cooking time. Also, the sauce, never mind how much water you let evaporate, is quite thin. I think next time I would consider using coconut milk instead of water to give more substance; and I think the flavour of coconut would fit right in.

Finally, while it was a nice dish, it wasn't hot at all. Spicy, yes, but not hot. Admittedly, we used red chilli peppers instead of green ones, and we added them midway instead of right at the end (no idea in how much this actually changed the dish). Not a big problem, in my opinion, but if they use the word 'hot' in the title...

Even though this dish contains potatoes, don't forget to serve it with rice or potatoes, or at least one or two vegetable dishes, otherwise it's not enough.