| Katla Maach/Bengal Carp | 500 GMS |
| Onion | 1 Big- Diced |
| Garlic | 3 Fat Cloves- Diced |
| Ginger | 1 – 1 INCH- Diced |
| Green Chilli Paste | 1 TBSP |
| Turmeric Powder | 1 & 1/2 TSP |
| Red Chilli Powder | ½ TSP |
| Mustard Oil | 2 TBSP |
| Curd | 100 GMS |
| Cinnamon | 1- ½ inch stick |
| Cardamom | 2 |
| Cloves | 2 |
| Salt | 2 TSP |
| Sugar | a pinch |
For the past few days, I was in search of different ways of preparing a Bengal Carp/Katla Maach. I googled a lot of recipes but none of them intrigued me. That is when it clicked, that I should find out more about my family foodhistory rather than hunting elsewhere. So, I called my aunt (who taught me to make the most amazing fish curries); she told me that my grandmother (paternal) used to prepare a very simple dish with Katla Maach but the taste was out of the world. On knowing more, it struck me as an unique dish and was really excited to prepare it. Over the years fish lovers have tried using different techniques of preparing a fish but this one of preparing a Bengal Carp/KatlaMaach would be new to many. Generally, Bengali fish preparation involves frying the fish first and then cooking it along with the gravy. However, there are Bengali preparations which involves only steaming the fish along with a marinade (generally a mustard marinade). This Bengali recipe on the other hand involves no frying and no steaming. I am sure this way of making a Bengal Carp could be new to you guys as well. Do give it a try!
Preparation:
STEP 1- Make a paste of the onion, ginger and garlic. Through a muslin cloth strain the paste to extract the water. We will need this water to prepare the gravy.
Optional- You may add 3 TBSP of water to make the paste
STEP 2- In a saucepan, pour mustard oil. After 20 secs throw in the garam masalas- cinnamon, cloves and cardamom. Cook it for about 40 secs on medium heat. Turn off the flame and let it cool.
Step 3- Marinade the fish with turmeric, red chilli powder, salt, sugar, green chilli paste, the water extracted from the onion-ginger-garlic paste, the flavoured mustard oil and curd. Keep it aside for 10 mins.
If you like it to be spicier you may throw in a couple of slitted green chillies into this marinade
STEP 4- In a pan or a kadhai, throw in the marinated fish along with the marinade and cover the pan with a lid. Cook it on low flame for 15 mins.
Step 5- After 15 mins remove the lid and turn off the flame. Your fish should be cooked through and ready to be served with a plate of steamed rice.