Name: Catla Maacher Rosha (Carp in Tomato Gravy) recipe by Trisha Rudra at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Catla (Carp or any sweet water fish)- 4 pieces; Tomatoes- 2, diced; Nigella seeds/Kalonji/Kalo jeera- 1/2 tsp; Chopped coriander- a handful; Green chilies- 2, slit; Mustard oil to deep fry the fish; Salt to taste; Turmeric- for marinating the fish

ABOUT Catla Maacher Rosha (Carp in Tomato Gravy) RECIPE

This recipe is absolutely gorgeous and simple, it was taught to me by my mashi (maternal aunt) who fed it to my folks just a few days back. So, inspired by that and by the need to have a light, succulent curry in this heat, I made this ‘jhatphat’ dish for lunch today. The best part about this dish is its utter simplicity. You need two ingredients only!

Ingredients Serving: 4

Catla (Carp or any sweet water fish)- 4 pieces
Tomatoes- 2, diced
Nigella seeds/Kalonji/Kalo jeera- 1/2 tsp
Chopped coriander- a handful
Green chilies- 2, slit
Mustard oil to deep fry the fish
Salt to taste
Turmeric- for marinating the fish

Instructions

Clean the fish, pat dry, apply salt and turmeric all over. Keep aside for 10 mins, then heat a deep-bottomed vessel, preferably a kadhai.
Heat mustard oil, enough to fry 4 fish pieces (about 2 tbsp should be enough). Deep fry the fish pieces until they are golden brown and crisp (should take 2 minutes on either side ideally, on a medium high heat).
In the same oil, add the kalonji seeds and let them sputter. Add the slit green chilies and diced tomatoes. Season with salt and turmeric, cover and let the tomatoes soften.
Once the tomatoes are soft, add the fish, a cup of water and the chopped coriander.
Cover and cook for 5 to 7 minutes or until some of the gravy has reduced and seeped into the fish (makha makha or rassa-type).
Serve with steamed rice.

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