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Home Dish Dudh-Katla/Katla Moilee: Thakurbari’r Style

Dudh-Katla/Katla Moilee: Thakurbari’r Style

Name: How to cook Dudh-Katla/Katla Moilee: Thakurbari’r Style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Dudh-Katla/Katla Moilee: Thakurbari’r Style

Again, a very popular & immensely flavourful & delicious Bong delicacy from the great Tagores’ Family in Kolkata… It can be well placed at any FESTIVAL SPECIAL DISH in the Bengali Cultures & even, when any unannounced guests drop in suddenly

Ingredient

Food ration :

4 people

Cooking time :

30 mins. Prep Time: 35 mins.

500 gms

Katla or Large sized Rohu Fish or about 4-6 big pieces

1/4 tsp

Turmeric Powder

Tempering Spices: Bay Leaves

Dry Whole Red Chilli

Green Chillies: Slit

4-5

Green Cardamoms

1 tsp

Caraway Seeds/Shah-Jeera

4-5

Cloves

Star Anise

1 inch

Cinnamon Stick

1/2

Mace Flower

1/4 tsp

Nutmeg Powder

2 tbsps

For the Gravy: Mustard Oil

2 tbsps

Ghee

1 Cup

Fresh Milk: Boiled and RT

1/2 Cup

Fresh Milk: Boiled and Thickened

1/2 Cup (3 G)

Paste

1 tbsp

Melon Seeds

Handful: Broken Cashews

1/2 tsp

All Spice Powder: Optional

1 tsp

Fresh Bengali Garam Masala Powder: Homemade

1 Pinch

Saffron Strands mixed with 1 tbsp of Milk

1 Pinch

Sugar

Cooking instructions

* Step 1

First Up: Wash & Clean the fish pieces & marinate it with some salt & turmeric- Coat well with it to set aside for at least 30-45 mins time before shallow frying them- However, frying need to be absolutely very gently done specifically for this recipe & not the usual types we normally do it- Post frying set aside for later use

* Step 2

Now, in a blender jar: Add in the Onions, garlic & ginger roughly chopped, some melon seeds & broken cashews with some green chillies, salt & some milk & a pinch turmeric into it- Soak the same for about 15-20 mins time before churning it into a fine smooth purée- Set aside for the time being

* Step 3

Next, heat up a frying pan over medium flame or you can use the same pan consisting of the mustard oil in which the fish pieces had been fried- Reduce the mustard oil if it’s more than what’s required & add in it some ghee- Add in the tempering spices to it once it’s hot enough & let the spices starts spluttering & turn fragrant

* Step 4

In goes the Freshly blended purée that we’ve prepared & sauté until it’s nicely done & the oil surfaces upto the pan- Add in some dashes of milk if it gets dried while sautéing (this recipe doesn’t call for water at all)- Hence, try avoiding it as much as is possible- Once done ✅ Add in the reserved milk to it, checkout the seasonings, red chilli powder, saffron soaked milk & continue sautéing until nicely done & aromatic

* Step 5

Drop in the fish pieces to it now that’s kept in reserve post shallow frying- Mix everything well together until nicely combined and well blended- If you feel that the gravy’s too thick (ideally, that’s how it should be), just add in about a couple of tbsps of water to it (sos) to adjust- Cover & allow it to slow cook in low flame for another 7-8 mins time or max 10 mins.while stirring occasionally in between

* Step 6

Once done: Add in the garam masala powder, a dash of ghee from the top, mix everything well together once more- Turning off the flame, cover it back again to allow it to rest on the hot oven in its standing position for another 10 mins time before serving it piping hot with equally piping hot steamed rice/pulao, jeera rice/fried rice, etc. It’s usually relished with the steaming hot rice items (Be Any), however you can choose to take your own call on it