Katla Fish Curry In Bengali Style

Katla Fish curry is a authentic Bengali Fish Recipe

Katla fish, is one of the widely available fresh water fish. We can easily identify the Katla fish by size of its big head, which is proportionally big compare to its body. It generally weighs from 1Kg can also go up to 20Kg as well. This fish is widely cooked in Bengali marriage reception party. As there are less bones compare to other fish, so your kids will be going to enjoy this.

Today I am sharing widely popular Katla fish curry, which is easy to and can go very well Rice. We can also cook its head which is also very much delicious, some time for sure i will share that recipe with you as well.

Serving: 04 Person

Cooking time: 30 Minutes

What we Need:

Katla Fish- 4 pcs. (Approx. 300 gm)
Potato-1 pcs. (Medium Size)
Cauliflower- 100 gm (5-6 pcs)
Jeera (Cumin Seed)- 2 1/4 tsp (2 tea spoon for paste, 1/4 for Tadka)
Green chilli-5 no’s (3 for Paste and 2 for Curry)
Daler Bori-6 nos.
Mustard oil-3/4 Cup (However you can take clear oil too)
Red chilli powder-1/4 tsp
Water-2 cup
Salt to taste

Preparation:

Clean the fresh Katla fish at running water, once we clean it properly there will be minimum smell.
Then take a small bowl, where we are going to do marinate the fish with Salt, 1/2 tsp Turmeric powder. And keep it aside.
Then cut the vegetables, Potato and cauliflower in medium size otherwise these may be melted in curry.
With the help of mixer grinder or Sheel Nora, paste the Green Chilli and Jeera. Add adequate water for proper grinding/ paste.
Take a Kadhai and heat up the oil and drop the fish for fry, Fish has to be shallow fry from both sides evenly and keep it aside.
Then fry Cauliflower and Potato with Turmeric and salt in the remaining oil, also keep it aside.
Fry the Daler Bori also keep aside. (We cannot fry vegetables and Bori together, being required frying time are different)
Add some Jeera into the oil, once you hear the popping sound, add Jeera and chilli paste and Red Chilli powder, Turmeric powder and some water so that mixture don't burn out.
Then drop fish and vegetables and Bori and sauté for 1 minute, so the masala should spread evenly.
Then add water 2 cup of water and slitted green chilli, salt cook until it reaches boiling point.
Taste salt and required if you need.

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