You should have lot of patience to cook this since that is the basic ingredient to any Dum recipe. You need really fresh Katla machh for this. it can be made with Rui machh as well but the recipe comes out much better when Katla machh is used.
Marinate the fish pieces with all ingredients and half of the mustard oil for half an hour.
Heat remaining mustard oil in a frying pan. Add the marinated fish pieces along with potato and onion slices. Stir lightly, then lower the heat to the minimum and keep covered for 10 minutes.
Pour the remaining marination with some water to the fishes and continue cooking. Lot of water should be released from the fishes and fish will be cooked in its own juices. Stir occasionally to avoid the fishes sticking to the pan.
Check whether potatoes are cooked thoroughly. Serve garnished with green chillies.
Ingredients
- Katla Fish - 8 pieces
- Potato - 2, sliced horizontally
- Onion - 2, sliced horizontally
- kismis - 2 tbsp
- Onion - 1, chopped
- Garlic - chopped. 2 tbsp
- whole garam masala
- green chilli - 6
- Kashmiri chilli powder - 1 tbsp
- salt, turmeric, sugar
- Mustard oil - 6 tbsp
Marinate the fish pieces with all ingredients and half of the mustard oil for half an hour.
Heat remaining mustard oil in a frying pan. Add the marinated fish pieces along with potato and onion slices. Stir lightly, then lower the heat to the minimum and keep covered for 10 minutes.
Pour the remaining marination with some water to the fishes and continue cooking. Lot of water should be released from the fishes and fish will be cooked in its own juices. Stir occasionally to avoid the fishes sticking to the pan.
Check whether potatoes are cooked thoroughly. Serve garnished with green chillies.
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