Recipe Card:
katla macher jhol| katla fish recipe|katla fish curry| Katla Macher Jhol A Delicious Bengali Fish Curry
Katla Macher Jhol is a traditional Bengali fish curry known for its delectable taste and rich flavors. Made with Katla fish, a freshwater carp variety, this dish holds a special place in Bengali cuisine. The combination of succulent fish pieces cooked in a fragrant and mildly spicy gravy makes it a favorite among seafood enthusiasts
Ingredients
- 1 kg Katla fish cleaned and cut into pieces
- 1 onion finely chopped
- 1- inch piece of ginger finely grated
- 7 cloves of garlic finely minced
- 2 tomatoes chopped
- 4 green chillies slit
- 2 dry red chillies
- 1 teaspoon raw cumin seeds geera
- Mustard oil
- Salt to taste
- Fresh coriander leaves for garnish
- For the masala paste:
- 1 teaspoon cumin powder
- 1 and a half teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Half teaspoon coriander powder
Instructions
Preparation of the Fish:
- Wash the Katla fish pieces thoroughly under running water until the water runs clear. This may take 5 to 7 washes to remove any impurities and fishy smell.
- In a bowl, marinate the fish pieces with a pinch of turmeric and salt. Mix well and set them aside for a few minutes.
Preparing the Masala Paste:
- In a small bowl, mix the cumin powder, turmeric powder, red chilli powder, and coriander powder together.
- Add a little water to the spices and mix to form a fine paste. This masala paste will add depth and flavor to the curry.
Cooking the Katla Macher Jhol:
- Heat mustard oil in a deep-bottomed pan or a kadhai. Make sure the oil is hot enough before adding the fish.
- Fry the marinated fish pieces on both sides until they turn golden brown. Once fried, keep the fish pieces aside.
- If required, add more oil to the pan. Once the oil is hot, add dry red chillies and cumin seeds. Let them sizzle.
- Add the finely chopped onions to the pan and sauté until they turn golden brown.
- Now, add the grated ginger and minced garlic into the oil. Cook for a minute until the raw smell disappears.
- Carefully add the prepared masala paste to the pan. Stir it well and cook for 1 to 2 minutes on medium heat, making sure not to burn the spices.
- Add the chopped tomatoes and green chillies to the pan. Cook them for a few minutes until the tomatoes turn soft.
- Add water as required to achieve the desired consistency of the gravy. Katla Macher Jhol is known for its slightly runny gravy, so add more water accordingly.
- Once the curry starts boiling, gently add the fried fish pieces one by one to the pan.
- Season with salt as per taste. Allow the curry to cook on high heat for 7 to 10 minutes until the gravy thickens and the fish absorbs the flavors.
- When the curry turns golden in color and releases a delightful fragrance, it is ready to be served.
- Garnish the Katla Macher Jhol with fresh coriander leaves for a burst of color and aroma.
Here are some pro tips to make the perfect Katla Macher Jhol:
- Choose Fresh Fish: For the best taste and texture, always select fresh Katla fish. Look for clear eyes, red gills, and firm flesh. Avoid fish with a strong fishy smell or dull appearance.
- Marinate the Fish: To enhance the flavor of the fish, marinate it with turmeric and salt for at least 15 minutes before frying. This step helps in removing any fishy odor and adds a subtle taste to the curry.
- Use Mustard Oil: Traditional Bengali cuisine relies heavily on mustard oil for its unique flavor. Use mustard oil for frying the fish and cooking the curry to get that authentic taste.
- Fry the Fish Properly: Fry the fish pieces until they turn golden brown on both sides. This not only adds a rich color to the curry but also ensures the fish remains tender and juicy.
- Create a Balanced Spice Blend: The masala paste is the heart of the dish. Make sure to create a balanced blend of cumin, turmeric, red chilli, and coriander powder. Adjust the spice levels according to your preference.
- Saute Onions Till Golden Brown: Cooking the onions till they turn golden brown adds a sweet and caramelized flavor to the curry, elevating the taste of the dish.
- Grate Ginger-Garlic Together: Grate ginger and garlic together to form a paste. This helps in even distribution of the flavors and ensures that the raw aroma of garlic is not overpowering.
- Control the Heat: Be cautious while cooking the masala paste to avoid burning the spices. Cooking it for just a minute or two on medium heat is sufficient.
- Choose Ripe Tomatoes: Use ripe tomatoes to add a tangy and slightly sweet taste to the curry. Ensure they are well-cooked to blend seamlessly with the other ingredients.
- Adjust Water Consistency: Katla Macher Jhol has a slightly runny gravy. Adjust the amount of water to achieve your desired consistency, keeping in mind that the fish will absorb some of the liquid while cooking.
- Let it Simmer: Allow the curry to simmer on low heat for a few minutes after adding the fish. This allows the flavors to meld together, resulting in a more delicious and aromatic dish.
- Garnish with Fresh Coriander: Finally, don't forget to garnish the Katla Macher Jhol with fresh coriander leaves. The green garnish not only adds a pop of color but also enhances the overall taste and aroma.
Notes
Approximately 70 to 90 calories per 50g serving.
Katla Macher Jhol is a traditional Bengali fish curry known for its delectable taste and rich flavors.
Made with Katla fish, a freshwater carp variety, this dish holds a special place in Bengali cuisine.
The combination of succulent fish pieces cooked in a fragrant and mildly spicy gravy makes it a favorite among seafood enthusiasts.
In this recipe, we will explore the ingredients and steps to prepare this mouthwatering delicacy.
Ingredients for Katla Macher Jhol:
To prepare Katla Macher Jhol, you will need the following ingredients:
- 1 kg Katla fish (cleaned and cut into pieces)
- 1 onion (finely chopped)
- 1-inch piece of ginger (finely grated)
- 7 cloves of garlic (finely minced)
- 2 tomatoes (chopped)
- 4 green chillies (slit)
- 2 dry red chillies
- 1 teaspoon raw cumin seeds (geera)
- Mustard oil
- Salt to taste
- Fresh coriander leaves for garnish
- 1/2 teaspoon garam masala powder
For the masala paste:
- 1 teaspoon cumin powder
- 1 and a half teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Half teaspoon coriander powder
Preparation of the Fish:
- Wash the Katla fish pieces thoroughly under running water until the water runs clear. This may take 5 to 7 washes to remove any impurities and fishy smell.
- In a bowl, marinate the fish pieces with a pinch of turmeric and salt. Mix well and set them aside for a few minutes.
Preparing the Masala Paste:
- In a small bowl, mix the cumin powder, turmeric powder, red chilli powder, and coriander powder together.
- Add a little water to the spices and mix to form a fine paste. This masala paste will add depth and flavor to the curry.
Cooking the Katla Macher Jhol:
- Heat mustard oil in a deep-bottomed pan or a kadhai. Make sure the oil is hot enough before adding the fish.
- Fry the marinated fish pieces on both sides until they turn golden brown. Once fried, keep the fish pieces aside.
- If required, add more oil to the pan. Once the oil is hot, add dry red chillies and cumin seeds. Let them sizzle.
- Now, add the grated ginger and minced garlic into the oil. Cook for a minute until the raw smell disappears.
- Add the finely chopped onions to the pan and saute until they turn golden brown
- add the prepared masala paste to the pan. Stir it well and cook for 1 to 2 minutes on medium heat, making sure not to burn the spices.
- Add the chopped tomatoes and green chillies to the pan. Cook them for a few minutes until the tomatoes turn soft.
add salt
- Add water as required to achieve the desired consistency of the gravy.
- Katla Macher Jhol is known for its slightly runny gravy, so add more water accordingly.
- Once the curry starts boiling, gently add the fried fish pieces one by one to the pan.
- Allow the curry to cook on high heat for 7 to 10 minutes until the gravy thickens and the fish absorbs the flavors.
- When the curry turns golden in color and releases a delightful fragrance, Garnish the Katla Macher Jhol with fresh coriander leaves for a burst of color and aroma.add 1/2 teaspoon of garam masala powder .
- kalta macher jhol is ready to serve hot with basmati rice.
If you like this recipe, you can also try other katla Fish Recipes such as:
KATLA FISH CURRY: A FLAVORFUL BENGALI DELIGHT
Conclusion:
Katla Macher Jhol is a true delight for seafood lovers, offering an explosion of flavors with every bite.
This traditional Bengali fish curry brings together the richness of Katla fish and the aromatic blend of spices to create a culinary masterpiece.
Whether served with steamed rice or hot parathas, this dish is sure to leave your taste buds satisfied and craving for more.
Pro tips to make the perfect Katla Macher Jhol:
- Choose Fresh Fish: For the best taste and texture, always select fresh Katla fish. Look for clear eyes, red gills, and firm flesh.
- Avoid fish with a strong fishy smell or dull appearance.
- Marinate the Fish: To enhance the flavor of the fish, marinate it with turmeric and salt for at least 15 minutes before frying.
- This step helps in removing any fishy odor and adds a subtle taste to the curry.
- Use Mustard Oil: Traditional Bengali cuisine relies heavily on mustard oil for its unique flavor.
- Use mustard oil for frying the fish and cooking the curry to get that authentic taste.
- Fry the Fish Properly: Fry the fish pieces until they turn golden brown on both sides.
- This not only adds a rich color to the curry but also ensures the fish remains tender and juicy.
- Create a Balanced Spice Blend: The masala paste is the heart of the dish. Make sure to create a balanced blend of cumin, turmeric, red chilli, and coriander powder.
- Adjust the spice levels according to your preference.
- Saute Onions Till Golden Brown: Cooking the onions till they turn golden brown adds a sweet and caramelized flavor to the curry, elevating the taste of the dish.
- Grate Ginger-Garlic Together: Grate ginger and garlic together to form a paste. This helps in even distribution of the flavors and ensures that the raw aroma of garlic is not overpowering.
- Control the Heat: Be cautious while cooking the masala paste to avoid burning the spices.
- Cooking it for just a minute or two on medium heat is sufficient.
- Choose Ripe Tomatoes: Use ripe tomatoes to add a tangy and slightly sweet taste to the curry. Ensure they are well-cooked to blend seamlessly with the other ingredients.
- Adjust Water Consistency: Katla Macher Jhol has a slightly runny gravy.
- Adjust the amount of water to achieve your desired consistency, keeping in mind that the fish will absorb some of the liquid while cooking.
- Let it Simmer: Allow the curry to simmer on high heat for a 7 to 10 minutes after adding the fish. This allows the flavors to meld together, resulting in a more delicious and aromatic dish.
- Garnish with Fresh Coriander: Finally, don’t forget to garnish the Katla Macher Jhol with fresh coriander leaves.
- The green garnish not only adds a pop of color but also enhances the overall taste and aroma.
By following these pro tips, you can create a mouthwatering and authentic Katla Macher Jhol that will impress your family and guests alike.
Enjoy this traditional Bengali delicacy with steamed rice or your favorite choice of bread for a truly delightful meal.
FAQs:
- What is Katla Macher Jhol?
- Katla Macher Jhol is a traditional Bengali fish curry made with Katla fish, known for its rich flavors and mild spiciness.
- How do I prepare the fish for the curry?
- Wash the fish thoroughly and marinate it with turmeric and salt before frying.
- What goes into the masala paste?
- The masala paste includes cumin powder, turmeric powder, red chilli powder, and coriander powder.
- Can I use any other type of fish for this recipe?
- While Katla fish is traditionally used, you can try other freshwater fish varieties as well.
- How long does it take to cook Katla Macher Jhol?
- The curry usually takes around 15 to 20 minutes to prepare.