Katla Macher Kalia - Authenticated Bengali Fish Curry #6
Katla Macher Kalia - Authenticated Bengali Fish Curry
Ingredients:
rohu or katla katla fish (Rui / Katla mach ) 10 pieces (pieces should be 1" thick)
2 or 3 medium Potatoes (cut into finger length pieces)
one medium onion paste
Ginger paste (1" ginger)
Tomato 1 large (sliced)
Turmeric powder (as required)
Chilli powder 1 1/2 tea spoon or as per your taste
Salt & sugar according to taste
Whole spices,2 green cardamoms or hari elaichi, 2 -3 bay leaves or tejpatta
Garam masala powder (optional)
Mustard oil (or any other oil) 6-7 table spoon
Method:
Clean & wash fish pieces. Marinate the fish with satl and turmeric powder.
Wash the potato pieces.
Heat oil in a pan. Fry the fish pieces to a nicely golden. Take out from oil and keep them aside. Now fry the potato pieces to a nice golden color and keep them separately.
In the same oil add 2-3 tbsp mustard oil if required , then add green cardamoms, and bay leaves.
In a bowl take the onion paste, ginger paste, red chilli powder, turmeric powder, salt and into these spices add little bit of water and mix it well , now add this spice mixture to the oil and also add green chillies and tomato slices .
Keep stirring this mixture, add little bit of water so the spice mixture won't burn.
Cook until the oil separates from the spices. Add potato and mix well. Cook for few minutes over medium heat. Add 1 and half cups hot water or the quantity of gravy u required. Bring it to boil, check the potatoes are cooked properly if not then cook it for few more minutes or until the potato pieces are cooked properly. Now add fish and cook for 2-3 minutes. Never cook the fish more than that it will taste bad.
Turn off the heat. It is a optional step u can add ghee and a pinch of garam masala powder and cover it with a lid for few minutes.
Katla Macher Kalia is ready and serve it with hot steaming rice.