KATLA MACHER TEL JHAL
KATLA MACHER TEL JHAL / কাতলা মাছের তেল ঝাল
Kalta macher tel jhal is an easy and delicious Bengali dish. you can try the dish at home by following the steps.
Prep time: 25mins
cooking time: 30 mins.
serve: 4 people
INGREDIENTS:
Katla fish: 6 pcs. (you can also try the dish using rohu/Rui rach)
Mustard oil: 4 tsp
coriander powder: 1/2tsp
cumin powder: 1/2 tsp
turmeric powder: 1/2 tsp
Kashmiri red chili powder: 1/2tsp
salt to taste
sugar: Little
onion: 1 sliced
chopped garlic cloves :3
ginger- garlic, chili paste: 2tsp
kalo jeera/ nigella seed: 1/2 tsp
chopped tomato:1
mustard paste: 1-1/2 tsp
HOW TO COOK:
- Wash the pieces of fish properly and then marinate with turmeric powder and salt for 10 minutes.
- after 10 minutes, add mustard oil (4tsp) to the Kadai, once it starts to smoke fry the marinated fishes one by one.
- now in the remaining oil in the Kadai, add nigella seeds/ kalo jeera for seasoning (foron).
- add the sliced onion and fry till golden brown.
- now add the ginger, garlic, and chili paste along with turmeric powder, coriander powder, cumin powder, and Kashmiri red chili powder. fry them till the raw smell is gone.
- after that, add the chopped tomato and salt as salt helps to soften faster the tomato. Cover the lid.
- after 5 mins, when the tomato becomes soft then add chopped garlic cloves, little sugar, and water and sauté them.
- add the mustard paste to the fried masala and sauté the paste.
- when it is fried, add warm water. when it boils with water add fried fishes and cover the pan with a little stir.
- when the gravy thickens, turn off the gas. Spreading some raw mustard oil on top before dipping will double the taste.
- Katla macher tel jhal is ready to serve with hot steamed basmati rice.
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