কাতলা ভাপা | Streamed Katla | Baisakhi Delicacy | বৈশাখী রোশোনা তৃপ্তি

Name: কাতলা ভাপা | Streamed Katla | Baisakhi Delicacy | বৈশাখী রোশোনা তৃপ্তি
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 200 gm katla fish; 15 gm soaked black mustard seeds; 5 gm cumin seeds; 4 gm garlic; 15 ml mustard oil; 25 gm yoghurt (curd); 2 green chillies; 6 gm ginger; 15 gm grated coconut; 5 gm turmeric; 3 lemon slices

TheStrollingFoodie @TheStrollingFoodie

Kolkata

Catla, known as Katla in Bengali, is a very common fish for the Indians, especially for the Bengalis. It mainly lives and thrives in lakes and river water. The fish can be easily identified by its large, broad head and upturned mouth.

In India, this fish is a favourite in Bengal, Orissa and coastal regions. Especially in Bengal, it is almost a must-prepare on any special occasion. It is also cooked in Bongs’ kitchens on any normal day.

Katla lends itself to different cooking experiments. As a result, there is a large variety of Katla preparations in Indian repertoires, especially in the Bengali cuisines.

TheStrollingFoodie @TheStrollingFoodie

Kolkata

Katla lends itself to different cooking experiments. As a result, there is a large variety of Katla preparations in Indian repertoires, especially in the Bengali cuisines.

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Ingredients

15-20 minutes

2 people

200 gmkatla fish
15 gmsoaked black mustard seeds
5 gmcumin seeds
4 gmgarlic
15 mlmustard oil
25 gmyoghurt (curd)
2green chillies
6 gmginger
15 gmgrated coconut
5 gmturmeric
3lemon slices

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Steps

15-20 minutes

1

You may fry the fish if you think it is necessary. Frying a fish before putting it in a Bengali style curry is a mellow process. You marinate the fish steaks with sprinkling of salt and turmeric. Rub a lemon wedge. Shallow fry in piping hot mustard oil. If you are using a white flesh fish (think Bhetki or Barracuda) you can skip the frying part.
2

Prepare the hung curd with lemon juice, turmeric and red chilli powder.
3

Prepare the steaming base. This is the most crucial part of the fish curry. You need a Kadai. Apply mustard oil. Add in hung curd, well stirred. Mix in poppy seed paste and mustard paste. Break the green chillies and mix in. Add in salt to taste. Douse the top of the mix with enough mustard oil.
4

Put the lid back on the Kadai. I steamed it on a double boiler. You can use another pot full of water and put it on fire. Ensure the base of the kadai must touch water at all points of time.
5

In case you do not have ready access to a double boiler, put the kadai on a slow flame. That shall do the job.
6

Steam it for at least an hour. Before you open the lid, give it a standing time of 30 minutes at least.
7

Katla Bhapa is best served with steamed rice. A slice of Gandoraj Lemon will be a great addition to the plate! You may cook the recipe with Rohu fish, or any other form of large carp fish.
Bon Appetite 🍛