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Katla machher jhol
Katla machher jhol
Katla machher jhol is a delicious Bengali fish curry made with Katla fish, which is a type of freshwater carp. It’s a popular dish in Bengali cuisine, known for its savory flavors and rich gravy. The curry is typically prepared with a combination of spices, onions, tomatoes, and mustard oil.
Ingredients
- 2 pounds Katla fish cut into medium-sized pieces
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 2 onions finely chopped
- 2 tomatoes chopped
- 2 green chilies slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 4 small Okra tips removed
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh cilantro leaves chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Fresh cilantro leaves, chopped (for garnish)
- Lemon wedges, (for serving)
- Instructions:
- Wash the Katla fish pieces thoroughly and marinate them with half a teaspoon of turmeric powder and a pinch of salt. Let them sit for about 15 minutes.
- Heat mustard oil in a large pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them crackle.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Lower the heat and add the turmeric powder, red chili powder, cumin powder, coriander powder, okras and salt. Mix well to combine.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the marinated fish pieces and gently coat them with the spices. Be careful not to break the fish pieces.
- Pour in enough water to cover the fish and bring it to a simmer. Cover the pan and let it cook for about 10-15 minutes, or until the fish is cooked through and tender.
- Add the slit green chilies and give it a gentle stir.
- Garnish with freshly chopped cilantro leaves.
- Serve the Katla machher jhol hot with steamed rice or roti. Squeeze some lemon juice over the fish for an extra tangy taste.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 330kcal (17%)Carbohydrates: 10g (3%)Protein: 47g (94%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 113mg (38%)Sodium: 210mg (9%)Potassium: 958mg (27%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 674IU (13%)Vitamin C: 16mg (19%)Calcium: 57mg (6%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
