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Katla maachh

Jul-06-2018
Soma Mukherjee
15 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Katla maachh RECIPE

There are so many different types of fish preparation in bengali cuisine. I like katla fish cooked like this.

Recipe Tags

  • Non-veg
  • Easy
  • West Bengal
  • Side Dishes

Ingredients Serving: 6

  1. Katla fish 6 pieces
  2. Termaric powder salt and kashmeri red cilli powder as required
  3. Mashala paste 4 table spoon: includes- ginger cumin paste about 3 teaspoon,1 medium sized onion paste, 2 green cilli, 1 cardamom pod small cinnamon and 2 cloves
  4. Bay leaf, cumin seeds 1 teaspoon
  5. Whole cardamom pods 2 cinnamon small size clove 2
  6. Whole green cilli 2-3
  7. Mustard oil for cooking
  8. Curd 2 table spoon
  9. 1 teaspoon sugar
  10. 1 teaspoon ghee

Instructions

  1. RUB CLEANED FISH PIECES WITH SALT TERMARIC POWDER AND KASHMERI RED CILLI POWDER
  2. HEAT OIL
  3. ADD FISH PIECES AND SHALOW FRY
  4. MAKE A PASTE OF GINGER, ONION, GREEN CILLI, CUMIN, CLOVE, CINNAMON AND CARDAMOM
  5. IN A MIXING BOWL MIX CURD MASHALA PASTE SALT
  6. ADD TERMARIC POWDER AND MIX
  7. ADD KASHMERI RED CILLI POWDER
  8. ADD FISH PIECES
  9. LEAVE IT FOR ABOUT 30 MINUTES
  10. HEAT OIL AND ADD BAY LEAF CUMIN SEEDS WHOLE CARDAMOM PODS CINNAMON AND CLOVE
  11. ADD MARINATED FISH PIECES
  12. WITH THE MARINADE
  13. ADD WHOLE GREEN CILLI AND COVER IT WITH A LID
  14. COOK FOR ABOUT 10 MINUTES AND REMOVE THE COVER
  15. ADD SUGAR AS REQUIRED
  16. SIMILARLY COOK OTHER SIDE OF THE FISH PIECES FOR ABOUT ANOTHER 10 MINUTES
  17. NOW REMOVE THE COVER AND ADD GARAM MASHALA POWDER
  18. ADD 1 TEASPOON GHEE
  19. COVER AGAIN TURN OFF THE FLAME. LEAVE IT FOR ABOUT 10 MINUTES

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