Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy
Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, doi shorshe katla/carp in the yoghurt & mustard pastes gravy. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy is something that I’ve loved my entire life. They’re fine and they look fantastic.

Great recipe for Doi Shorshe Katla Carp in the Yoghurt & Mustard Pastes Gravy. Another very popular, delicious & commonplace of my Family Recipes. I believe, it's not only my family but many other Bengali families' favourite dish #givingtuesday #givingbacktocommunity #curd Doi Katla (Rohu fish in Yoghurt based gravy). Doi Katla is one of the common fish recipe in Bengal.

To begin with this recipe, we must prepare a few ingredients. You can cook doi shorshe katla/carp in the yoghurt & mustard pastes gravy using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy:
  1. Take 4-5 Fresh Katla Fish Gently Sautéed (Ideally should be done raw as per its authenticity goes but in my family, that doesn’t work)
  2. Prepare to taste Salt
  3. Prepare 1/2 tsp Turmeric Powder
  4. Get 1 tsp Kashmiri Red Chilli Powder
  5. Make ready 1/2 Cup Mustard Oil
  6. Get 1/3 Cup Plain Yoghurt
  7. Make ready 2 tsp Poppy seeds/Khus khus
  8. Get 4-6 Fresh Green Chillies Slitted
  9. Prepare 1 tsp Watermelon Seeds/Charmagaj
  10. Take 1/2 tsp Nigella Seeds/Kalounji
  11. Get 2 tbsp Mustards Paste: (Combination of both Yellow & Brown Mustards)
  12. Make ready 1 tsp Kashmiri Red Chilli Powder
  13. Get 1/2 tsp Red Chilli Powder: Optional

The humble katla goes for a facelift this morning. Neither the ubiquitous coriander powder scented jhol nor the piquant mustard paste laced wicked jhal that catches my fancy, I whip up a delectable doi maach, pair the fish with yoghurt perfumed with green cardamom, cinnamon and cloves. Spiked with mean green chillies and the earthy warmth of ginger. And a throw of plump raisins for just that.

Steps to make Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy:
  1. Wash, Clean & Coat the fish pieces with some salt and turmeric powder- rub well, cover & set aside for at least 30 mins time…In a blender jar: Blend all the wet ingredients to a smooth paste, post soaking it in the warm water for at least 1 hour’s time
  2. Heat a frying pan over the high flame: Add in some oil- allow it to fume out & then, add in the fish pieces to it, either in 2 batches or altogether (if you do have a bigger fry pan), sauté gently until light golden brown- Dish out & set aside
  3. In a baking pan/dish/tray: Add in the entire aforementioned spices & wet mixture paste (blended smoothly in a blender jar), add into it the turmeric, red chilli & Kashmiri red chilli powders- mix everything well together until nicely combined
  4. Add in the gently sautéed fish pieces to it & coat it well together in this entire mixture, pour in some more mustard oil on the top, a couple more slitted green chillies- with a spoon give it all a very gentle mix
  5. Finally, cover the dish/tray with its own lid or with any other lids- well fitted to it or simply with a aluminium foil- let it rest in the same way for another 30 mins time
  6. Preheat the oven @200C for 10 mins & then, bake it for the next 10-15 mins time (depending on the differences in the oven temperature settings) or until well cooked
  7. Turn off the oven: Allow it to rest inside the oven for the next 10 mins time & then, take it out- As is.It’s ready to be served now, to be had best- with piping hot steamed rice or Jeera Rice.

Spiked with mean green chillies and the earthy warmth of ginger. And a throw of plump raisins for just that. Doi Maach or Doi Rui/ Katla prepared with is a modified version of Doi Ilish prepared with Hilsa fish. While cooking Doi Ilish we don't fry fish instead we steam it and for me, the same applies to Doi Maach a.k.a Doi Rui or Doi Katla or Doi Pona. I have modified Chordibhai's Recipe a bit according to my taste.

So that is going to wrap it up for this exceptional food doi shorshe katla/carp in the yoghurt & mustard pastes gravy recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!