Monday, 12 May 2014

Katla Makkhanwala - Buttery Fish

You need some really fresh, big fatty fish to get the real flavor of this dish. Ask your fish monger to cut the belly portion a bit thick. Make sure, it didnot get bitter.  It tastes best when cooked completely in butter. I could not dare that and fried the fish in a mixture of butter and white oil.




Ingredients


  • Katla Fish Pieces - 6-8
  • Onion Paste - 1/2 cup
  • Ginger Paste - 1 tbsp
  • Curd - 2 tbsp
  • Green chilli paste - 1 tsp
  • Kashmiri Chilli powder - 1 tsp
  • Grated Cheese - 2 tbsp
  • Butter, White oil
  • Salt, Turmeric
  • Sugar - a pinch

You need really fresh 'Machh er Peti' for this. Mine one is from a 5.5 kg Katla fish. 
Smear salt and turmeric onto the fish and keep aside for 15 minutes. Add white oil and a tbsp of butter in a frying pan and fry the fish carefully till golden brown.
Add one more tbsp of butter on the same pan. Then add the onion paste and fry one low heat for 2 minutes.



Add green chilli paste and ginger paste with a pinch of salt and mix well with the onion paste. fry for 30 seconds.



Mix the red chilli paste, turmeric and salt with a pinch of sugar in 1/2 cup of water and add the masala water to the pan. Mix well. Let it  boil till oil separates out. Add the curd too.



Now add the fried fishes carefully and cover the fish with the masala mix. Sprinkle a little water if necessary. This is a dry preparation, so adjust the amount of water. Check the seasoning too.



Cover and cook over low heat till the fishes are cooked and gravy thickens. Add grated cheese and cover with a heavy lid. The cheese will melt soon.



Serve as a side dish.




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