DAHI KATLA
Any traditional occasion specially in Bengal is incomplete without fish. When it comes to fish, Doi Katla is a must. Simple and elegant looking dish, this recipe is made with simple ingredients which is available in every household. This is a recipe which will tantalize the taste buds of many.
Katla fish is rich in unsaturated fats and helps in reducing risk of arthritis and strengthens bones. Serve hot with steamed rice and enjoy it's warmth.

DAHI KATLA METHOD
TBSP - TABLESPOON , TSP- TEASPOON

YOU WILL NEED
KATLA FISH – 550 GRAMS
TURMERIC POWDER – 1TSP
CUMIN POWDER – 1 TSP
CORIANDER POWDER – 1 TSP
SALT – TO TASTE

FOR SHALLOW FRY
MUSTARD OIL – 2 TBSP

FOR MAKING THE GRAVY
MUSTARD OIL – 2 TBSP
CINNAMON STICK – 2 NOs.
GREEN CARDAMON (CHOTI ELAICHI) – 2 NOs.
CLOVES – 4 NOS
ONION PASTE – 150 GRAMS
GARLIC PASTE – 1 TBSP
GINGER PASTE – 1 TBSP
GREEN CHILLI PASTE – 2 TBSP
CASHEW NUT PASTE – 50 GRMS
RAISINS (KISHMISH) PASTE – 1 TBSP
CURD – 50 ML
HOT WATER – 1 CUP
SALT – TO TASTE

METHOD
Marinate the fish with turmeric , cumin powder, coriander powder and salt.

FOR SHALLOW FRY
Heat the pan on high flame and add 2tbsp of mustard oil. Then add the fish pieces in the pan and cook it for 3mins on medium to high flame on one side , flip it and cook again for 3mins on medium to high flame on the other side.

FOR MAKING THE GRAVY
Heat the pan on high flame. Add whole spices and allow it to crackle . Now add onion paste and cook it for 5 mins on medium flame . After that add ginger garlic paste and chilli paste. Cook it for 5 mins on medium flame . Pour ½ cup of hot water and cook it for 2 mins on low flame. Now add cashew nut paste and raisins/kishmish paste and cook it for 5 mins on medium flame. Pour ½ cup of hot water and cook it for 2 mins on low flame. At last, add fresh curd and mix it with the gravy on low flame. Add the fish pieces and coat it with the gravy. Cover it for 2 mins on low flame. After 2mins,open the lid and the dish is ready to serve.

SERVE THE DISH WITH PLAIN WHITE HOT RICE

NOTE – IF U WANT TO ADD MORE SPICINESS TO THE DISH , YOU CAN ADD MORE ½ TBSP OF RAISINS/KISHMISH PASTE

PER SERVING IT PROVIDES :
Protein : 16.67gms
Fat : 6.78gms
Carbohydrate : 10 gms
Energy : 385 kcal


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