Sandeep Das, Food Columnist: The delightful Katla Fish curry prepared with Catla Fish (South Asian Carp) in a flavoured curry goes well with steamed rice.
Katla is quite an economically important South Asian fresh water fish.
Now let’s learn about its ingredients first
- Fish – 500 gm
- Onion – 1 slice
- Onion – 2 roughly chopped
- Whole garlic – 1 roughly chopped
- Ginger – 1 inch roughly chopped
- Sugar – 1/2 tsp
- Salt to taste
- Turmeric powder – 1 tsp
- Cumin powder- 1/2 tsp
- Coriander powder – 1/2 tsp
- Red chill powder – 1/2 tsp
- Mustard oil – 4 tbsp
1. Cut and wash the fish properly.
2.Marinate the fish with turmeric powder, salt and with mustard oil. Now keep it aside for 10 – 15 min.
3.Heat kadhai and add mustard oil, heat up properly till all the bubbles goes. Now put the fish, fry both side equally.
4.On the same oil add roughly chopped onion, garlic and ginger stir on low flame for 5 minutes; add salt and cook for 1 minute. Transfer to a mixture grinder make, fine paste.
5.On the same oil add sugar, sliced onion fry till colour changes.
6.On the meantime; in a bowl add power spices and 2 tsp of water, mix it properly. Now put the mixture into the kadhai and cook for another couple of minutes until oil separates.
7.Add fry fish into the kadhai and cook for few minute on low flame.
8.Time to add fry paste masala, turn and cook the fish both sides equally on low flame for 5 minutes.
Mouthwatering Katla fish curry is ready to serve with rice.