Doi Katla

Name: Doi Katla
Total time: 2400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 500 gm Katla gada fish pieces (5 pieces); 1 large onion; 2-3 medium size tomatoes purée; 1 tsp whole garam masala; 1 Tbsp sugar; 1/2 tsp turmeric powder; 1 tsp Kashmiri Mirchi powder; 1/2 tsp cumin powder; 1/2 tsp roasted cumin powder; 1/2 cup yogurt; 1 inch ginger; 2-3 green chillies; 5-6 Tbsp mustard oil; to taste Salt

Madhumita Bishnu @Madhubish27

Kolkata

#special
Doi Katla is a speciality amongst Bong households and I’m no exception. Love to enjoy on Sundays over lunch just as I did today. The main base is yogurt mixed with spices and lot of slow cooking. This is my specialty and has always been a major hit with friends

Madhumita Bishnu @Madhubish27

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Ingredients

Preparation time-10 mins, Cooking time-30 mins

2 people

500 gmKatla gada fish pieces (5 pieces)
1large onion
2-3medium size tomatoes purée
1 tspwhole garam masala
1 Tbspsugar
1/2 tspturmeric powder
1 tspKashmiri Mirchi powder
1/2 tspcumin powder
1/2 tsproasted cumin powder
1/2 cupyogurt
1 inchginger
2-3green chillies
5-6 Tbspmustard oil
to tasteSalt

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Steps

Preparation time-10 mins, Cooking time-30 mins

1

Wash the fish pieces. Marinate with turmeric powder and salt for 10 mins. In a wok heat mustard oil, add a pinch of salt to prevent spluttering of oil while frying the fish pieces. Fry them golden in colour. About 2-3 mins each sides. Set aside
2

In a bowl add yogurt and add Kashmiri chilli powder, turmeric powder, cumin powder and pinch of salt. Add 1/4 cup water. Mix well and set aside
3

After the fishes are fried add to the same oil whole garam masala of 1 cinnamon stick, 2-3 green cardamoms, 2-3 cloves and 1 Tbsp sugar to give colour.
4

Add sliced onions and on low flame fry until golden in colour.
5

Make a tomato paste of tomato, ginger and Green chilies. Add 1/4 cup water. Add that to the fried onions and stir on low flame until oil leaves surface
6

Add yogurt and stir for 2-3 mins on low flame. Add fish pieces and smear all fish pieces well.
7

Cover for 2-3 mins on low flame
8

Smear roasted cumin powder and keep covered off the flame for 10 mins. Serve with steamed rice. I used brown rice

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on March 14, 2021 10:53

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you