Katla Macher Tel Jhal | Bengali Fish Curry

 

"Food Food Junction"

Author : Rana Sharma.

Katla Fish Fry

Katla Mcher Tel Jhal | A Popular Bengali Fresh Water Fish Curry.

Hello everyone,

                        Again a warm welcome to you on your own blog "Food Food Junction" hope you are enjoying this winter and eating loads of junk foods, so today i'm your host and foodie friend have come up with a light formula of fresh 'H2O' fish curry ( home made ) named " katla macher tel jhal". The fish i have used here is alive when my father brought it from the market.

 

 

 

Can you please give your valuable feedback by writing a simple comment in the comment's box or even just a give a smiley please. ☺☺☺☺

 

 

 

 

 

Fresh water fish have it's own distinct and totally different taste from the salt water fish. Fresh water fish is always healthy and its given to the patients. Emerging Nations and give a significant protein source just as a type of business to a huge number of needy individuals. Freshwater fishes and their living spaces add to the economy through send out item exchange, the travel industry and sporting exercises. However sea fishes are currently known to contain mercury, it is as yet felt that fish utilization is helpful. Fish oil is additionally known to free provocative side effects from immune system illnesses like rheumatoid joint inflammation or psoriasis. In particular, their fat substance isn't corridor stopping up as that from high-protein sources like pork, hamburger or sheep. Alongside heart-solid fat, fishes additionally are an extraordinary wellspring of great protein. Fishes contain 'heme' iron, which is a promptly absorbable by our bodies. They additionally contain thiamin, niacin, nutrient B6, nutrient B12 and nutrient D alongside calcium.

 

Bengali's are well known for eating fish and it is true, we are foodie my friend. In the Bengali culture fish is always included in all the auspicious occasions, from birth ceremony, marriage as well as when some one dies in death ceremony also we the Bengali's initially prefer fish instead of chicken or mutton.

Today this preparation which i am going to share with you we usually do in our  home as a regular purpose but then also we are not bored while eating this preparation because due to simple ingredients and with less spices made this dish a chart buster in bengali's home cuisine. 

Catla (Labeo catla), (Bengali: named askatla) in any case called the critical South Asian carp, is a financially huge South Asian freshwater fish in the carp family Cyprinidae. It is near by to streams and go to big lakes in northern India, Bangladesh, Myanmar, Nepal, and Pakistan, yet has in like manner been introduced elsewhere in South Asia and is for the most part developed. In Nepal and bordering regions of India, up to Odisha, it is known as Bhakura.

 

Catla is a fish with enormous and expansive (wide) head, a huge distending lower jaws , and improved mouth. It has enormous, large grayish scales on its dorsal side ( in bengali we usually called it as aansh) and silver whitish on its tummy.

So, nowadays  i'm aiming to share with you the formula of "pukurer katlar tel jhaal" try it at home. So, lets begin our journey to the recipe.

 

Katla Macher Tel Jhal | Bengali Fish Curry:

 

Best Time To Buy Fish From Market.

 

• Go early morning as possible in the fish market.
• Roam all the shop of fish market.

Some Signs of Fresh Fish :-

 

• The fish's eyes ought to be clear. Assuming the eyes are overcast, the fish was likely collected over five days prior and is starting to go downhill
• The fish's inside gills ought to be sodden and dazzling red. On the off chance that the gills are pink or caramel dark, 

At a Glance  :-

 

Cuisine	Keyword	Marination Time	Cook Time	Servings	Cost of Katla Fish	Rich Dish
Bengali.	Pukurer Katlar Tel Jhaal.	15 minutes.	45 minutes.	2-3 persons.	Rs. 180/- (Whole Fish).	No.

 

 

 

 

Flavors from the dish :

 

This is a very light dish which can be eaten if the people are on diet.

 

It consumes very less oil and the dish is very healthy.

 

This dish is very easy to cook and really goes best with rice.

 This preparation can be substitute with sunflower oil instead of using mustard oil. 

 Sunflower oil is much lighter than mustard oil .

Equipment  :-

 

 

• Booti ( To cut the fish).
• Kadai. (To fry the fish and do the dish).
• Mixer Grinder (To make the paste of spices which is to be used in the preparation ).
• Khunti (Steel Spatula).
• Serving Plate (Steel Plate).

Ingredients :-

 

 

• Katla fish                                                                                   : 1.3 kg.
• Mustard Oil                                                                               :  8 table spoon.
• Potato                                                                                        :   4 (big).
• Eggplant                                                                                    :    2 (big).
• Onion                                                                                        :     4 (big).
• Black cumin                                                                              :   4 ( tea spoon).
• Salt                                                                                            :    (to taste).
• Sugar                                                                                         :    (to taste).
• Turmeric powder                                                                       :    4 (tea spoon).
• Cumin powder                                                                           :    4 (tea spoon).
• Tomato                                                                                       :     6 (big).
• Turmeric paste                                                                           :  2 (tea spoon).
• Green chilies                                                                             :   15-20 (approx).
• Fresh coriander leaf                                                                  :    * * * * * *  

Advantage and Disadvantage of the Ingredients:-
 

vAdvantage.	vDisadvantage.
v Katla Fish: This fresh water fish is totally enriched with proteins and viatamins.	v Katla Fish: No disadvantages.
v Mustard oil: It consists of mono unsaturated fatty acid.	v Mustard oil: People who have heart related problem they can avoid it to such extent.
v Potato: Consists good source of fiber.	v Potato:  Persons who have a problem of blood sugar they can avoid it or use little.
v Eggplant: Helps in easy digestion, control blood sugar etc.	v Eggplant: Person who have skin allergy can avoid it.
v Onion:  Decrease the cholesterol level and it’s also consists of anti oxidant.	v Onion: Persons who had asthma might avoid onion.
v Black cumin: It is used as a home remedies can prevent asthma, allergies, cough, bronchitis, emphysema, flu, swine flu, and congestion etc.	v Black cumin: Person who have blood related problem can avoid it might cause slow blood clotting .
v Salt: Enhance the taste of the dish.	v Salt: But it has many disadvantages, so please use as less to your taste buds.
v Sugar: Enhance the taste of the dish.	v Sugar: It has many disadvantages, so please use as less to your taste buds.
v Turmeric powder: Good for daily use and home remedies.	v Turmeric powder: No disadvantages.
v Cumin powder: Enhance the taste and give a level of aroma also used as home remedies.	v Cumin powder: Even though it is has many uses but it can cause nausea for some person.
v Tomato: It contains vitamin B and E.	v Tomato: : If anyone having uric acid, so they have it in a small quantity.
v Turmeric paste: Also enhance the taste of the dish with flavours.	v Turmeric paste: People having problem of digestion must avoid it or use slightly .
v Green chilies: It keeps your skin glowing and healthy.	v Green chilies: No such disadvantage if it use in dishes.
v Coriander leaf: Control blood pressure.	v Coriander leaf: People having asthma must avoid it.

Recipe :-  

Katla Macher Tel Jhal

 

Wash the fish properly especially the head portion ( take care of your hand) then marinate the fish with salt, turmeric powder and keep aside for fifteen minutes mean a while give mustard oil (sunflower oil ) in the utensil (kadai) look that the oil is perfectly in warming condition. Give the fish one by one in the warming mustard oil and fry it until it is golden.

Give some mustard (sunflower) oil if (necessary) then give four tea spoon of black cumin in the heated oil add the sliced onion slice tomato, green chilies then give one by one salt, sugar (as per taste), four tea spoon of  turmeric powder and two tea spoon of turmeric paste stir it until the smell of raw tomatoes and turmeric paste is going. 

Add slice potato, eggplant, four tea spoon cumin powder mix the spices and give water lets the potato & egg plant boil's in it.

 

When the curry or jhaal is in boiling condition and soak some water then add the fried fish (katla) cover the jhaal with a lid then leave it for five minutes to boil and soak the essence of fish. Last but not the least give freshly cut coriander leaf.

Our " katla macher tel jhal " is ready to serve with steam rice.

This preparation is very light and as well as healthy to, if any one think of a light fish curry  so this is the ideal dish for them. In he weekdays many of us did not have time to cook a heavy side dish which is more time consuming but this preparation is time saver for all those who think like that. 

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(Note ) :The dish " Katlar Tel Jhaal " we prepare  is very light and healthy properly maintain with hygiene as it is made in home, therefore the vegetables and spices are totally fresh and about the oil use in this preparation is completely fresh. Please do not use the oil in another dish because the smell of the fish persist in the oil.

 

 

 

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Thanking You

Yours Bachelor Foodie

Rana.