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Home Dish Bengali: Katla Macher Malai-Curry

Bengali: Katla Macher Malai-Curry

Name: How to cook Bengali: Katla Macher Malai-Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Bengali: Katla Macher Malai-Curry

Another favourites of mine & absolutely a comfort food to me, during the weekends!

Ingredient

Food ration :

4 people

Cooking time :

30-35 mins

pieces: Katla (Carpe) Fish- Lightly & Gently Sautéd

1 tsp

Cooking Oil- To Lightly Sauté the Fish Pieces

1/2-1 tsp

or To Taste Sugar (Recommended): To be whisked well along with the Plain Yoghurt

1/2 Cup

Onion: Big & Finely Chopped- For the Birista

1 Cup

Coconut Milk: Thick- (Any, either go for the organic one or the store bought one)

1/2 Cup

Plain Yoghurt: Well Beaten with some sugar as required

1 tsp

Cooking Oil: Any Veg. Oil or Mustard Oil

As per requirement

Garnish: Onions Birista- Optional

Cooking instructions

* Step 1

First up: Clean & Wash the fish pieces- Marinate it with some salt & turmeric (very little), since this is usually cooked in the Ivory-Whitish Gravy…Coat it all over it & set aside for about 15-30 mins time

* Step 2

In the interim: Preparea smooth paste of the Onions (separately) & the 3G Paste and keep it handy & readily available for the latter cooking process, assort & keep the tempering spices also readily available in a plate, altogether

* Step 3

Heat up a frying pan over the medium-high flame: Add in the required Cooking Oil to gently & lightly sauté the marinated fish pieces in batches….(herein, it’s shown more fish pieces since I’ve sautéed them all at once for another variety of the dishes)

* Step 4

Once the fish pieces are all gently fried: Transfer them to a separate plate/dish & set aside for its later use and then, get ready for the main cooking procedure for this particular dish…Prepare the Birista at this point, if you choose to use it as your garnish- (As I did)

* Step 5

Heat up a separate frying pan or can use the same one (Reduce the Oil quantity in it for the further cooking purpose), over the medium-high flame: Add in the cooking oil and then, the Tempering Spices & sauté until they turn aromatic- Add into it the Onion Paste & sauté for about a couple of minutes time & then the 3G Paste & continue sautéing until the raw smell goes off completely & the oil surfaces up

* Step 6

Now, is the good time to add in the well beaten curd to it by reducing the flame & stirring continuously with one hand & then goes in the thick Coconut Milk (I’ve used store bought this time), mix everything well together until nicely combined & well blended & incorporated- Add in the Salt & adjust according to your taste, add in some red chilli powder & continue stirring until it doesn’t become thick enough & the oil surfaces up

* Step 7

Once done: Add in some hot water at this point according to your choicest gravy consistency- It’s usually remains thicker, creamier & richer- Cover it up & reduce the flame to the low now & let it cook for another 8-10 mins time, stirring occasionally in between- Once that’s done- Uncover & add in the Garam Masala Powder & the dollops of Ghee to it, mix everything together very gently (ensuring not to break the Fish pieces)

* Step 8

Cover it back again and let it sit on the hot oven for the next 15 mins time before serving it piping hot…Time, to transfer it to a separate Serving Plate/Bowl/Dish- Garnish it your own way… It’s ready to be served now absolutely hot with the piping hot steamed rice/Pulao or any Rice dishes of your choice