Recipe of Any-night-of-the-week Bengali: Katla Macher Malai-Curry
Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Recipe of Any-night-of-the-week Bengali: Katla Macher Malai-Curry. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Bengali: Katla Macher Malai-Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bengali: Katla Macher Malai-Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bengali: Katla Macher Malai-Curry is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bengali: Katla Macher Malai-Curry estimated approx 30-35 mins.
To begin with this recipe, we have to prepare a few components. You can cook Bengali: Katla Macher Malai-Curry using 24 ingredients and 8 steps. Here is how you cook that.
Another favourites of mine & absolutely a comfort food to me, during the weekends!
A must try for sure
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#bengali
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Ingredients and spices that need to be Take to make Bengali: Katla Macher Malai-Curry:
- 4 pieces: Katla (Carpe) Fish- Lightly & Gently Sautéd
- To Taste Salt
- As Required: 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 Onions Paste
- 1 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 Garam Masala Powder
- 1 tbsp Ghee
- 1 tsp Red Chilli Powder
- 2 Tempering Spices: Bay Leaves
- 3/4 tsp Shah Jeera (Caraway Seeds)
- 2 Dry Whole Red Chillies
- 3-4 Green Cardamoms
- 1 Star Anise
- 4-5 Cloves
- 1 inch ” Cinnamon Stick
- 1 Black Cardamom: Optional
- 1 tsp Salt
- as required Water (Hot)- For the Gravy
- 4 tbsps Cooking Oil: Any Veg. Oil or Mustard Oil
- 2 tbsps Ghee
- As per requirement Garnish: Onions Birista- Optional
Steps to make Bengali: Katla Macher Malai-Curry
- 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
- 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
- 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)
- 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)
- 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
- 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
- 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)
- 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
While that is by no means the end all be all guide to cooking fast and simple lunches it's great food for thought. The stark reality is that this will get your own creative juices flowing so you may prepare excellent lunches for your family without having to accomplish too horribly much heavy cooking at the practice.
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