My today’s recipe is katla fish gravy – a traditional Bengali fish gravy. This is a simple dish of katla fish which is prepared almost everyday in Bengali households.
Cooking time – 40 mins. Serve – 4
1.Fish – 4 pieces (cleaned and washed)
2.Potato – 1 (peeled and washed)
3.Cumin seeds – 1/2 tsp.
4.Tomato – 1(chopped)
5.Ginger paste – 1/2 tsp.
6.Red chilly pwd – 1/2 tsp.
7.Cumin pwd – 1/2 tsp.
8.Turmeric pwd – 1/2 tsp.
9.Salt to taste.
10.Oil – 50 grams.
1.Cut the potato lengthwise and immerse in warm water.Marinate the fish pieces with 1/2 tsp of salt and 1/4 tsp of turmeric pwd,let them rest for 10 mins.
2.Heat oil in a pan, reduce heat and fry the fish pieces until brown on both sides. (on medium flame) Take out them from the pan and keep aside.
3.Add cumin seeds, when it becomes brown add potato pieces and fry till light brown.
4.Add tomato, ginger paste, chilly-turmeric-cumin pwd with 1/4 cup of water, saute the potato-masala mix until the raw smell of the masalas goes off.
5.Add 1-11/2 cups of warm water and salt, let it bring to boil.
6.Add fish pieces, stir and simmer for 7-8 mins.
7.Remove pan from heat, cover and give 10 mins standing time.
Fish gravy is ready to serve.This dish goes well with plain boiled rice.