• indianbengalisinuk

Katla in coconut milk

Updated: Mar 21, 2021

Recipe submitted by – Doel Chakraborty


Ingredients:

 Katla : 250gm

 Coconut Milk : ¼ cup

 Onion paste: 2 tablespoons

 Tomato paste:  ½ cup

 Green chillies: 4-5 slit in the middle

 Bay leaves: 1-2

 Turmeric powder:  3 teaspoons

 Salt: according to taste  

 Sugar: 1 teaspoon

 Mustard oil: 3-4 tablespoons

Steps:

1. Marinade the fishes with 2 teaspoons of turmeric powder and

salt and leave aside for about 10-15 mins.

2. Heat 2 tablespoons of mustard oil in the wok. Shallow fry both

sides of the fish carefully and keep it aside.

3. Heat 2-3 tablespoons of mustard oil in the wok. Add the onion

paste and bay leaves and fry for 5-7 mins or until you see a light

reddish colour on the onion.

4. Now add tomato paste, salt, sugar, turmeric and green chili.

5. Add the pieces of fish and then add coconut milk. Cook it on

medium flame until the gravy thickens.

6. Dish out and serve it with plain rice.


pic courtesy: Google


Author Speaks: Doel suggests you garnish the dish with some nice

coconut slices on top.

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