Having received Peti pieces (belly pieces which are buttery soft and oh so delicious) of Fresh Katla of 3 kg above size, I decided there and then that Doi Machh it will be,,,
In this particular recipe of my Ma, the fish are not fried prior to dunking in the gravy, as is done in most Rui Katla preparations. The preparation is a blend of sweet and hot.
Ingredients :
Katla fish - 5 pieces (about 300 gms)
Curd - 1 medium sized bowl
Ginger paste - 1 tsp
Sugar - 1.5 tsp for marination + extra as required
Salt - 2 tsp for marination + extra as required
Garlic Paste - 1 tsp
Tej Pata / Bay Leaf - 2
Whole Garam Masala - Cardamom, Cinnamon sticks, cloves
Onion chopped - 1 medium sized
Onion paste - 1 medium sized
Oil (mustard / Rice bran) - 2 tbsp
Ghee - 1 tbspn + 1 tspn for garnishing
Kashmiri Mirch - 1 tspn
Red Chili Powder - 1 tspn
Coriander leaves - chopped ... for garnishing
Procedure :
1. Wash the fish .
2. For marination : Mix a bowl of curd + ginger paste+sugar+salt.
3. Marinate the fish in this slurry for minimum 1/2 hour.
4. In a kadhai, heat a mix of Oil + Ghee.5. Temper with Tej Pata and whole garam masala.
6. Now add the chopped onion and fry till pink.
7. While frying the chopped onion, add garlic paste and then add onion paste and fry well till browned to eliminate the raw smell.
8. Add kashmiri mirch and red chili powder and fry well on medium heat till the onion and masala paste are well fried.
9. Now lower the heat and add the curd slurry of the marination. Mix well with the onion-masala paste.
10. Now raise the heat and place the fish pieces in the kadhai and gently turn them around to coat them well with the masala and curd mix.
11. Add a cup of warm water. Lower the flame, Cover the kadhai and bring to a boil. Check the salt and sugar. The gravy should be sweet-tangy-midly hot.
12. Garnish with ghee and chopped coriander leaves.
Serve with steaming hot rice.
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