Katla fish with dahi sarso recipe is a fish curry which needs no introduction in the eastern region of India. Particularly in West Bengal and Odisha. This is an easy recipe made with very few ingredients. If you do not find Katla you can use Rohu fish too. For this preparation, you will require pieces from the belly portion, preferably of a big fish weighing approximately 4-5 kg. And you can buy as per your requirement. This dish is an absolute favorite of mine. You can enjoy this with some hot steamed rice.
- 5 Katla fish pieces
- 1 tablespoon black mustard seeds/sarso
- 1/2 tablespoon poppyseed
- 1/2 tablespoon curd
- A pinch of sugar
- 1 teaspoon turmeric powder
- Salt to taste
- 2-3 green chilies
- 3 tablespoons mustard oil
- 1 cup water
- Soak the mustard seeds and poppy seeds in water for 1/2 an hour.
- In the meantime rub the fish pieces with some turmeric powder and salt. Now leave it for 15 minutes.
- Grind together the mustard seeds, poppy seeds, 1 green chili and a pinch of salt. Make a smooth paste.
- Add curd, a pinch of sugar and turmeric powder to the masala paste. Beat well with a spoon. Make sure there are no lumps left in it. Keep it aside.
- Heat mustard oil in a pan. When the oil is hot enough add one by one fish pieces and lightly fry both the sides for 5 minutes on medium flame. Remove the fried fish pieces from hot oil and set them aside.
- Heat the same pan with remaining mustard oil. Add the masala paste. Simmer the flame and stir for 1-2 minutes or until oil separates.
- Add a cup of water. Add fried fish pieces and slitted green chili. Adjust the amount of salt. Cover and cook for 15 minutes on simmer.
- It is ready to be served.
“Spoons Of Flavor”