Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, katla fish in gourd leaves. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Katla fish in gourd leaves is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Katla fish in gourd leaves is something that I have loved my entire life.
Curry of gourd and Katla Fish. Curry of gourd and Katla Fish. ( Lau ebong katol macher torkari ). কচি লাউ দিয়ে রান্না করুন কাতলা মাছ খুব সহজেই । Catla (Labeo catla), (Bengali: কাতলা, romanized: kâtlâ) also known as the major South Asian carp, is an economically important South Asian freshwater fish in the carp family Cyprinidae. It is native to rivers and lakes in northern India, Bangladesh, Myanmar, Nepal, and Pakistan. The Catla fish is an economically very important South Asian freshwater fish.
To get started with this particular recipe, we must first prepare a few ingredients. You can have katla fish in gourd leaves using 9 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Katla fish in gourd leaves:
- Make ready 3 fishes
- Prepare 6 gourd leaves
- Prepare 3 tbsp mustard oil
- Make ready 2 tbsp yellow mustard paste
- Get 2 onions chopped
- Take 8 pods garlic chopped
- Take 8 green chillies
- Take To taste Salt
- Get as needed Thread
The preparation is actually easy and simple. ,recipe ingredients,vahrehvah,Katla. Coveted Bengali fish delicacy of thick, fatty cuts of mature Katla carp in a fiery red onion, ginger and yoghurt sauce. In the same oil fry the marinated fish in small batches. Fry the belly pieces (peti) separately from the back pieces (daga or gada).
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Instructions to make Katla fish in gourd leaves:
- Wash the leaves.take a bowl and put salt and put the leaves for 10 mins.
- Add termaric powder and salt.then add one by one- yellow mustard paste, mustard oil, green chillies, garlic chopped, onion chopped in a bowl and mix it properly.
- Put the fish one by one with the mixture into the leaves then tie the the thread.be careful bind it very so that the mixture will stay of the leaves.
- Heat the pan and Grease the pan with some mustard oil and cover the pan.wait for 40 mins on a low flame.in between flip the other side.
- Now the dish is ready to serve.hot steam rice is perfect match.
In the same oil fry the marinated fish in small batches. Fry the belly pieces (peti) separately from the back pieces (daga or gada). For a kalia, the fish should be nicely browned outside. Katla fish is very fast growing and suitable fish breed for farming in freshwater pond. It is a very tasty fish and popular to all types of people of south Asia.
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