Papda Macher Begum Bahar (Indian Catfish)

Name: Papda Macher Begum Bahar (Indian Catfish)
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For the batter; 6 pieces Indian Catfish; 1 cup besan; 1 tablespoon cornflour; 2 tablespoon chopped green chillies; 1.5 tablespoon onion juice; 1 tablespoon ginger juice; 1 tablespoon garlic juice; 1 cup coriander leaves chopped; for the gravy; 1 small tomato chopped; 2 medium sized onion paste; 1 teaspoon ginger paste; 1 tablespoon yogurt; 4 cloves; 4 green cardamom; 1 inch cinnamon stick; 1 teaspoon red chilli powder; 1 teaspoon garlic paste; 1 teaspoon turmeric powder; 4 slitted green chillies; Salt as required; Sugar as required; Vegetable oil as required

Sumita Sarkhel @cook_11753561

Kolkata, India

This is one of my innovation with the famous Bangladeshi fish, i.e., the Indian Catfish. This fish comes second in the preference list of the Bengalis. It can be relished with steamed rice in a weekend afternoon or during any family get togethers.

Sumita Sarkhel @cook_11753561

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Ingredients

30min

3 servings

For the batter
6 piecesIndian Catfish
1 cupbesan
1 tablespooncornflour
2 tablespoonchopped green chillies
1.5 tablespoononion juice
1 tablespoonginger juice
1 tablespoongarlic juice
1 cupcoriander leaves chopped
for the gravy
1small tomato chopped
2medium sized onion paste
1 teaspoonginger paste
1 tablespoonyogurt
4cloves
4green cardamom
1 inchcinnamon stick
1 teaspoonred chilli powder
1 teaspoongarlic paste
1 teaspoonturmeric powder
4slitted green chillies
Salt as required
Sugar as required
Vegetable oil as required

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Steps

30min

1

Wash the fishes and keep it aside.
2

Add all the ingredients under the batter, except the fishes and coriander leaves.
3

Mix it altogether and add half of the coriander leaves. Note that the batter must be thick so that the batter stick on the fishes.
4

If it is becoming too sticky then add a little bit of water. Add the fishes, some salt and little bit of sugar.
5

Cover the fishes with the batter.
6

Heat some oil in a wok, add the fishes one by one, and deep fry each of them. Keep them aside.
7

In the same wok, add some more oil if required. Add the whole garam masalas (cloves, cardamom, cinnamon). Saute till the aroma comes out.
8

Add the onion paste and saute it well. Add the turmeric powder.
9

Saute the onion paste and cook it well till the oil separates.
10

Add the ginger paste and garlic paste. Cook it well.
11

Add the chopped tomato and salt. Cook it well till the tomato becomes fully cooked. Add the slitted green chillies
12

Add the red chilli powder and mix it well. Add the yogurt and cook till the oil separates.
13

Add half cup of water. Mix it well. Add some salt if required and some sugar to balance the salt.
14

Bring it to boil. Add the fishes and cover it with a lid for 2 mins.
15

Add the rest of the chopped coriander leaves.
16

Remove it from the flame and serve hot.