Name: Doodh Katla (Katla fish cooked in a milk gravy) recipe by Priyanjali Joardar at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Katla fish 4 pieces; Whole milk 1/2 cup; Fresh Cream 1/4; Onion juice 4 tablespoon; Ginger juice 2 teaspoon; Green chillies 2-3; Bay leaf 2; Green cardamon 2; Cinnamon stick 1 inch; Clove 4; Ghee 1 teaspoon; Mustard oil; Salt to taste; Sugar to balance; Bengali Garam masala powder 1/4 teaspoon

ABOUT Doodh Katla (Katla fish cooked in a milk gravy) RECIPE

A traditional recipe from the famous Thakurbari(Tagore house) from north Kolkata.

Ingredients Serving: 4

Katla fish 4 pieces
Whole milk 1/2 cup
Fresh Cream 1/4
Onion juice 4 tablespoon
Ginger juice 2 teaspoon
Green chillies 2-3
Bay leaf 2
Green cardamon 2
Cinnamon stick 1 inch
Clove 4
Ghee 1 teaspoon
Mustard oil
Salt to taste
Sugar to balance
Bengali Garam masala powder 1/4 teaspoon

Instructions

Marinate the fish with salt and keep aside for half an hour.
Fry the fishes lightly from both side in mustard oil. Take them and keep aside.
To the same oil add the green cardamon, cloves, Bay leaves, Cinnamon.
Once the aroma releases add the onion, ginger juice and slited green chillies. Stir them for 2-3 minutes.
Place the fishes and pour in the milk with continously stirring so that the milk doesn't split.
Simmer and cook for 5-6 minutes.
Add salt, sugar, cream and cook for another 2-3 minutes on a low flame.
Add ghee and sprinkle garam masala. Turn off the flame and keep it covered for 15 minutes before serving with ghee rice or pulao.

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