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Bengali Katla Fish Curry/ কাতলা মাছের ঝোল

Bongs are invited! Remember how our grandmothers used to render authentic maacher jhol? Oh, my goodness! Do you still have a nostalgic feeling? Maacher jhol is a sentiment as well as a dish. For decades, we've enjoyed maacher jhol as our go-to lunch. While many of us left the area, the distinct taste of maacher jhol lingered in our minds. The most delectable mix of feelings and nostalgia is maacher jhol and gorom-gorom bhaat.


This traditional Bengali fish curry is probably what we live for. This dish is pure magic, made with only the most basic spices and vegetables. No other dish even comes close to matching it. What's the best part? There are no fancy ingredients or complex cooking methods in this dish. It's not something a Bong would order in a restaurant because it's a meal best enjoyed when prepared at home and eaten with love and comfort. It's the ultimate in comfort food for us. During my semester breaks, I recall returning home from the college hostel. “Ei, tor jonne tor pachonder maacher jhol r bhaat korechi,” my mother or grandmother would say.


Prep Time- 15mins

Cooking Time- 20mins

Servings- 4


Ingredients:


Marinate of Fish:

  1. Katla Fish- 400gm

  2. Salt to taste

  3. Turmeric- 1/2tsp

  4. Mustard Oil for frying- 100ml

Gravy:

  1. Mustard Oil- 50ml

  2. Black Cumin Seeds (Kalonji)- 1tsp

  3. Dried Red Chilli- 2no

  4. Bay leaf- 1no

  5. Green Cardamom- 2no

  6. Cinnamon Stick- 1inch

  7. Slice Onion- 40gm

  8. Ginger & Garlic Paste- 1tsp

  9. Fresh Diced Tomato- 1no

  10. Green Chilli- 2no

  11. Water as per gravy

Spices mixture:

  1. Salt to taste

  2. Kashmiri Red Chilli Powder- 1/2tsp

  3. Turmeric Powder- 1/2tsp

  4. Cumin Powder- 1/2tsp

  5. Coriander Powder- 1/2tsp

  6. Water for mixture

Garnish:

  • Fresh Coriander Spikes

Method:

  1. At first, clean and wash Katla fish and marinate with salt, turmeric powder and fry in mustard oil.

  2. Take a kadai and add mustard oil, when mustard oil is heated then add black cumin seeds, dried red chilli, bay leaf, green cardamom, cinnamon stick.

  3. Add slice onion and cook it till light brown.

  4. Take a separate bowl and make a mixture of salt, kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder and water.

  5. Add ginger & garlic paste in kadai and cook till the raw flavor of ginger garlic are goes off.

  6. Then add mixed spices and diced tomato.

  7. When masala is cooked add hot water as per your gravy and cook for 2minutes.

  8. Add fried fish into the gravy and cook for 4minute.

  9. Serve with steamed rice.

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Chef

Arnab Dhar

Namaste 🙏🏻 Everyone, Welcome to Chef Arnab’s World. I am a professional Chef. I have 6years of experience in the culinary journey and still going on. I love to travel to different place’s. Here you can find my Culinary Experience, food, travel & Lifestyle.

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