List Of Bengali: Katla Macher Malai-Curry References

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Bengali: Katla Macher Malai-Curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bengali: Katla Macher Malai-Curry is one of the most well liked of current trending meals in the world. It is easy, it's fast, it tastes yummy. It is appreciated by millions daily. They're nice and they look fantastic. Bengali: Katla Macher Malai-Curry is something that I've loved my whole life.

Many things affect the quality of taste from Bengali: Katla Macher Malai-Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bengali: Katla Macher Malai-Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bengali: Katla Macher Malai-Curry is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bengali: Katla Macher Malai-Curry estimated approx 30-35 mins.

To get started with this recipe, we must first prepare a few ingredients. You can have Bengali: Katla Macher Malai-Curry using 24 ingredients and 8 steps. Here is how you cook it.

Another favourites of mine & absolutely a comfort food to me, during the weekends!

A must try for sure
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Ingredients and spices that need to be Get to make Bengali: Katla Macher Malai-Curry:

1. 4 pieces: Katla (Carpe) Fish- Lightly & Gently Sautéd
2. To Taste Salt
3. As Required: Cooking Oil- To Lightly Sauté the Fish Pieces
4. 1/2-1 tsp or To Taste Sugar (Recommended): To be whisked well along with the Plain Yoghurt
5. 1/2 Cup Onions Paste
6. 1 Onion: Big & Finely Chopped- For the Birista
7. 1 Cup Coconut Milk: Thick- (Any, either go for the organic one or the store bought one)
8. 1/2 Cup Plain Yoghurt: Well Beaten with some sugar as required
9. 1 tsp Garam Masala Powder
10. 1 tbsp Ghee
11. 1 tsp Red Chilli Powder
12. 2 Tempering Spices: Bay Leaves
13. 3/4 tsp Shah Jeera (Caraway Seeds)
14. 2 Dry Whole Red Chillies
15. 3-4 Green Cardamoms
16. 1 Star Anise
17. 4-5 Cloves
18. 1 inch ” Cinnamon Stick
19. 1 Black Cardamom: Optional
20. 1 tsp Salt
21. as required Water (Hot)- For the Gravy
22. 4 tbsps Cooking Oil: Any Veg. Oil or Mustard Oil
23. 2 tbsps Ghee
24. As per requirement Garnish: Onions Birista- Optional

Instructions to make to make Bengali: Katla Macher Malai-Curry

1. First up: Clean & Wash the fish pieces- Marinate it with some salt & turmeric (very little), since this is usually cooked in the Ivory-Whitish Gravy…Coat it all over it & set aside for about 15-30 mins time
2. In the interim: Preparea smooth paste of the Onions (separately) & the 3G Paste and keep it handy & readily available for the latter cooking process, assort & keep the tempering spices also readily available in a plate, altogether
3. Heat up a frying pan over the medium-high flame: Add in the required Cooking Oil to gently & lightly sauté the marinated fish pieces in batches….(herein, it’s shown more fish pieces since I’ve sautéed them all at once for another variety of the dishes)
4. Once the fish pieces are all gently fried: Transfer them to a separate plate/dish & set aside for its later use and then, get ready for the main cooking procedure for this particular dish…Prepare the Birista at this point, if you choose to use it as your garnish- (As I did)
5. Heat up a separate frying pan or can use the same one (Reduce the Oil quantity in it for the further cooking purpose), over the medium-high flame: Add in the cooking oil and then, the Tempering Spices & sauté until they turn aromatic- Add into it the Onion Paste & sauté for about a couple of minutes time & then the 3G Paste & continue sautéing until the raw smell goes off completely & the oil surfaces up
6. Now, is the good time to add in the well beaten curd to it by reducing the flame & stirring continuously with one hand & then goes in the thick Coconut Milk (I’ve used store bought this time), mix everything well together until nicely combined & well blended & incorporated- Add in the Salt & adjust according to your taste, add in some red chilli powder & continue stirring until it doesn’t become thick enough & the oil surfaces up
7. Once done: Add in some hot water at this point according to your choicest gravy consistency- It’s usually remains thicker, creamier & richer- Cover it up & reduce the flame to the low now & let it cook for another 8-10 mins time, stirring occasionally in between- Once that’s done- Uncover & add in the Garam Masala Powder & the dollops of Ghee to it, mix everything together very gently (ensuring not to break the Fish pieces)
8. Cover it back again and let it sit on the hot oven for the next 15 mins time before serving it piping hot…Time, to transfer it to a separate Serving Plate/Bowl/Dish- Garnish it your own way… It’s ready to be served now absolutely hot with the piping hot steamed rice/Pulao or any Rice dishes of your choice

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