Name: Katla machher jhol
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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))

Katla machher jhol

No ratings yet

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.

Print Recipe Pin Recipe Add to Collection

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Bangladeshi, Indian

Calories: 330

Ingredients Method Nutrition

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)

Get Recipe Ingredients

All

Method

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.

Nutrition

Calories: 330kcalCarbohydrates: 10gProtein: 47gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 113mgSodium: 210mgPotassium: 958mgFiber: 3gSugar: 5gVitamin A: 674IUVitamin C: 16mgCalcium: 57mgIron: 3mg

Tried this recipe?

Let us know how it was!

Discover more from MenuCulture

Subscribe to get the latest posts sent to your email.

MenuCulture Menu, Recent Posts

Katla machher jhol