KATLA MACCHER PATLA JHOL
As we continue our journey through authentic Bengali recipes, we keep today’s fish preparation simple, light, and full of traditional flavours. Katla Maccher Patla Jhol is a classic Bengali fish curry that is especially popular during the summer because it is light, comforting, and easy to digest without compromising on taste. This delicious curry is best enjoyed with steamed Appayan Rice, making it a wholesome meal for family lunches and everyday dining.
Ingredients
⦁ ½ kg fresh rui or katla fish cut into pieces 1½ inch breadth and washed thoroughly in cold water
⦁ ½ cup mustard oil (any vegetable or seed oil can be used, but the pungency of the mustard oil gives it just that extra edge)
⦁ 2 tsp turmeric powder
⦁ 1 tsp cumin powder
⦁ ½ tsp coriander powder
⦁ ¼ tsp red chilli powder (optional)
⦁ 4 green chillies
⦁ ½ tsp whole cumin seeds
⦁ 1-2 bay leaf
⦁ 1 whole dried chilli (optional)
⦁ A pinch of hing (asafoetida)
⦁ 1 tsp grated ginger (or paste)
⦁ 6-8 biulir daler bori (dried lentil dumplings)
⦁ 2 medium size potatoes cut into six lateral pieces
⦁ 1 tomato cut into big pieces
⦁ 2-3 cups hot water
⦁ Salt
PREPRATION
⦁ Place the fish in a large bowl and marinate with a 1 tsp. salt and 1 tsp. of turmeric. Keep aside for 30 minutes.
⦁ In a smaller bowl add the rest of the turmeric and the powdered spices (reserve the asafoetida) and a little water. Mix and reserve covered.
METHOD
⦁ Heat the oil on medium high, in a large, deep sauté pan or kadai.
⦁ Fry the fish till golden.
⦁ In the same oil, fry the bori till brown in color. (Remember to keep the heat low at this stage).
⦁ In the same oil, fry the potatoes till golden in color.
⦁ In the same oil (you can reserve a little oil at this stage if you want) add the whole cumin seeds, bay leaf and dried chilli (break into half) and a pinch of asafoetida. Let the cumin crackle.
⦁ Add the ginger and fry till fragrant.
⦁ Add the spice mix and sauté till the oil floats.
⦁ Add the tomatoes and salt. Cook till the tomatoes are soft.
⦁ Add the potatoes and mix till coated with spice.
⦁ Add hot water and bring to a boil.
⦁ Add the fish and bori. Cover and cook.
⦁ After 5 minutes remove the lid and turn the fish carefully so that it does not break.
⦁ Cover and cook for another 5 minutes.
⦁ Serve Katla Maccher Patla Jhol hot with steamed Appayan Husking Royal Miniket Rice for an authentic Bengali dining experience. The light, flavourful fish curry pairs perfectly with soft, fluffy rice, making it an ideal meal for any season.
