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Home Dish Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry

Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry

Name: How to cook Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry

An age old traditional but forgotten recipes from the Old Bengal-Bangladesh… Absolutely gorgeous looking & uniquely tasted this is & is known & prepared by very few of the Bengalis too- My Maa & her SIL (Her Jethani), learnt this particular recipe from their great grind MIL who I’ve seen too in my very early childhood days- I was perhaps 5/6 yrs old then, when this grind lady had left for her heavenly abode- My Maa & her SIL prepare this particular recipe not only with the Carpe or Rohu but with the Hilsa Fish too & additionally a typical vegetable is added into the Hilsa Recipe of the same style, not sure about any other Bengali families but I’ve not tasted this particular recipe yet, anywhere or from any other Bong Families so far in my life- Not sure much if I can call this one ☝️ too, as one of my yet another Family Recipes

Ingredient

Food ration :

2 servings

Cooking time :

25-30 mins. Pre

For the Marinade: pieces Katla Fish: Large, preferably

1 tsp

or To Taste Salt

1/2 tsp

Turmerics

1/2 tsp

Red Chilli Powder

Pieces

As Required Mustard/Cooking Oil: To Fry the Fish

3-4

Tempering Spices: Green Chillies: Slit

1/2 tsp

Radhuni Spice

1/2 tbsp

Radhuni Paste

1/2 tsp

Kashmiri Red Chilli Powder

1 Pinch

Sugar: Optional

1 tsp

Dry Roasted Cumins-Coriander- Red Chilli & Powder

Cooking instructions

* Step 1

First Up: Wash Well & marinate the Fish Pieces nicely with the aforesaid ingredients- Cover & Set Aside for at least 15 mins time- Next: Fry the Fish until golden browned from both the sides, strain & set aside for its later use in the recipe

* Step 2

Now, heat up a frying pan over the medium flame: Add in some more oil (if required) or continue with the leftover oil itself if that suffices- Throw in some wild celery seeds & a couple of broken dry red chillies, as in the tempering spices to it, sauté for a few seconds time until it starts spluttering & releases its aroma

* Step 3

Then, add in some slit green chillies & the dry spices like: Turmerics, Kashmiri Red Chilli Powders, Cumins & Coriander Powders or else, instead of using the Cumins & Coriander Powders separately- Also, add into it the freshly prepared wild celery seeds paste, as aforesaid

* Step 4

I do normally use my Homemade- Bhuna Masala Powder, that comprises of the Dry Roasted Cumins, Coriander & Whole Dry Red Chilli altogether & over cooling down grounded to a fine powdered Masala & stored in an airtight container/jar- It goes a long way if prepared beforehand & stored thus- Mostly, all the Bong Families do hold such items in their stock always as we can’t do anything much without it & similar many other spices are always kept in our pantry stores

* Step 5

Sauté everything nicely by adding some splashes of warm water from time to time until the oil surfaces upto the pan & the moisture in it dries up- Now, is the good time to add in the required amount of water- hot/warm to adjust its gravy consistency perfectly which’s neither too thick nor runny ideally- Give it all a really good mix & bring it to the boiling point when we need to drop in it our fried fish pieces & immerse it well into the gravy

* Step 6

Reduce the flame to the medium-low & cover it up & let it cook for about 5 mins on its one side & then, flipping onto its another side, again cover up to cook it for another 5-6 mins time before turning off the heat and letting it sit on the hot oven for another 10-15 mins time before serving it piping hot with the hot steamed rice- That’s how, it’s best had with to relish