Katla Macher Jhol

Katla Macher Jhol: Couldn't Shoot A Better Photo!

Celebrate bandh the way it needs to be - atleast thats the mantra of our city.  Almost everything - shops,offices,buses - stop and come to a halt.So when this 20th was declared as a Bandh, the bazaar was done the previous day.Heading off to the bazaar early in the morning,I got a heavy Katla - almost tipping the scales at 10+ kilos.So, took a good cut of a kilo from it a and divided into 12 pieces. For fishes like Katla, the bigger the size of fish, the greater and mature is its taste.In any standard bazaar in Calcutta you will find ample numbers of 5-6kilo Katlas, but a 10+ kilo is a good, if not rare find.Such a fresh,good catch - prepared in any way will always be tasty.Katla preparations typically include: Doi Mach,Sorsey Katla,Katla Kalia and Katla Curry. When we say curry, then it the spices used in the curry becomes immensely important.

In a first I prepared - Kalo Jeerey Kacha Lanka Diye Katla Mach with a few twists and the end result was a very light and tasty curry which most will enjoy on almost all days of the week.

Preparation time: 10 mins
Cooking Time:20 mins

Serves: 2

Ingredients:

• Katla Fish - 2 pcs. Each piece weighing 80-100 gms.
• Kalo Jeere(Nigella Seeds)  - 1/2 tsp
• Cumin Seeds - 1 tsp
• Green Chillies - 5-6.Slit.
• Tomato - 1 medium sized.Cut into small pieces
• Potato - 1 medium sized sliced into 4 longitudinal slices.
• Salt - to taste
• Mustard Oil - 2 tb sp for frying the fish and potato slices.2 tb sp for the curry.

Powdered Spices:

• Turmeric Powder - 1.5 tsp for coating the fish pieces.1/2 tsp for the curry.
• Cumin Seed Powder - 1.5 tsp
• Red Chilli Powder(Sukno Lanka) - 1/2 tsp.

Preparation:

• Coat the fish pieces with the turmeric powder and sprinkle salt on the pieces.Keep aside for 5 mins.
• Heat mustard oil in a wok/pan/kadai. When the oil gets hot, fry the fishes pieces, under oven set to low for 3-4 mins.Ensure that the fish pieces is fried on all sides.
• Coat the potato slices with 1/2 tsp of turmeric powder and sprinkle some salt to taste.In the left over oil, fry the potato slices for 2 mins and keep aside.

Cooking:

• Add the mustard oil meant for the curry and wait for it to become hot.
• Once the oil is hot turn the oven to a low.Then add the Nigella seeds,cumin seeds and slit green chillies.Wait for the spices and chillies to release their flavour - the heat of the green chillies is quite vigorous and sometimes leaves the cook coughing and sneezing.
• The add the sliced tomato slices and powdered spices.
• Stir for 5 mins. Then add a little(50 ml) of water. 
• When the water begins to simmer, then add the fried fish pieces and potato slices.
• Add warm water depending upon the amount if soup desired.
• Add salt to taste.
• Give a final stir and put a lid on the wok.
• Let the fish cook for 12-14 mins. 

The dish will acquire a reddish colour by then.Remove from the wok and garnish with 2-3 more slit green chillies.
serve with steamed rice.