**Katla Tel Jhal** is a traditional Bengali fish curry made with Katla fish (a type of freshwater carp) and a mustard oil-based spicy gravy. Here's a simple recipe:
### Ingredients:
- 4-5 pieces of **Katla fish**
- 2 medium-sized **onions** (finely chopped)
- 2 medium-sized **tomatoes** (chopped)
- 2-3 **green chilies** (slit)
- 1 tablespoon of **ginger-garlic paste**
- 1 teaspoon **turmeric powder**
- 1 teaspoon **red chili powder**
- 1 teaspoon **cumin powder**
- 1 teaspoon **coriander powder**
- 1/2 teaspoon **garam masala powder**
- 2-3 tablespoons of **mustard oil** (for frying and cooking)
- 1 teaspoon of **panch phoron** (Bengali five spice)
- Salt to taste
- Fresh coriander leaves for garnish (optional)
- Water as needed
### Instructions:
1. **Marinate the fish:**
- Clean the fish pieces thoroughly.
- Marinate them with salt and turmeric powder for 15-20 minutes.
2. **Fry the fish:**
- Heat mustard oil in a pan until it starts to smoke.
- Fry the marinated fish pieces until they turn golden brown on both sides. Set them aside.
3. **Prepare the spice base:**
- In the same pan, add a little more mustard oil if needed.
- Add **panch phoron** and allow it to splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and cook until the raw smell goes away.
4. **Cook the tomatoes and spices:**
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric, red chili powder, cumin powder, and coriander powder. Stir and cook until the oil starts separating from the masala.
5. **Add water and fish:**
- Add 1-1.5 cups of water to the pan, and bring the gravy to a boil.
- Lower the heat, add the fried fish pieces, and cook for 5-7 minutes on low heat, allowing the fish to absorb the flavors of the gravy.
6. **Final seasoning:**
- Add garam masala powder and slit green chilies. Let it simmer for another 2 minutes.
- Adjust salt as needed.
7. **Serve:**
- Garnish with fresh coriander leaves (optional).
- Serve hot with steamed rice.
Enjoy your **Katla Tel Jhal** with plain rice for an authentic Bengali meal!
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