Experience the rich flavors of Bengal with our classic Katla Fish Jhal recipe! This spicy and fragrant fish curry is adored by seafood enthusiasts everywhere. Give it a try today to delight your taste buds with an explosion of Eastern flavors!
Enjoy our other fish recipes: Pabda Fish Curry recipe, Baiguni Fish Curry, Methi Fish Curry, Yellow Fish Curry.
Ingredients
- Katla fish – 500g(cut into diamond shape)
For The Fish Marination
- Turmeric powder-1tsp
- Red chilli Powder-1tsp
- Garlic paste-1tbsp
- Salt to taste
For The Gravy
- Mustard oil – 4 tablespoons
- Onions – 2 (paste)
- Green chilies – 2 slit lengthwise
- Ginger paste – 1/2 tablespoon
- Garlic paste – 1 tablespoon
- Curd – 1 & 1/2 tablespoons
- Coriander powder – 1/2 tablespoon
- Turmeric powder – 1 teaspoon
- Red chili powder – 1 teaspoon
- Salt to taste
- Fresh coriander leaves for garnish
Phoran
- Dry red chili – 1
- Mustard seeds – 1/2 teaspoon
Method
- Wash the fish well and drain the all water. Marinate the Katla fish pieces with turmeric powder,garlic paste, red chili powder and salt. Let them sit for 15 minutes.
- Heat mustard oil in a pan. Fry the marinated fish pieces until golden brown. Remove from the pan and keep aside.
- In a small bowl, make a paste of coriander powder, turmeric, red chili powder, ginger-garlic paste, onion paste and salt mixed with warm water. Take another bowl and add curd. Beat well with a spoon until smooth and keep aside.
- In the same pan, add more mustard oil if necessary, then add phoran sauté until the spluttering stop. Lower the heat, add spice paste to the pan and sauté the spices on medium heat for 5 minutes or until the raw smell disappears.
- Add curd and cook thoroughly. Fry the spice mixture until the oil begins to separate, then pour in 2 cups of hot water to achieve a thick gravy consistency.
- Now, carefully add the fried fish pieces and green chilies to the gravy. Partially cover and simmer for 5-7 minutes. Just before turning off the heat, drizzle 1 teaspoon of mustard oil. Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with steamed rice or chapatis.