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Best Advice to Serving Tasty Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy

Wishing to eat Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with useful procedures on cooking a Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy like a famous chef made.

Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy

We hope you got benefit from reading it, now let's go back to doi katla machh carp rohu fish in the yoghurt gravy recipe. To cook doi katla machh carp rohu fish in the yoghurt gravy you only need 18 ingredients and 7 steps. Here is how you achieve that.

To make an extraordinary Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy, below are the materials needed:

  1. Get 6-8 of Katla (Carp)/Rohu Fish pieces.
  2. Take 1/2 Cup of Yoghurt/Curd (Well Beaten/Whisked).
  3. Provide 2 of Onion Paste.
  4. Take 3-4 of Green Chillies (Slit/Chopped).
  5. Use 2 of Green Chillies (Paste).
  6. Take 2 inch of Ginger (Paste).
  7. Get 1/2 tsp of Cumin Powder.
  8. Use 1/2 tsp of Coriander Powder.
  9. Use 1 tsp of Kashmiri Red Chilli Powder.
  10. Take To Taste of Salt.
  11. Get To Taste of Sugar.
  12. You need 1/2 tsp of Garam Masala Powder (Homemade).
  13. You need of For Tempering.
  14. Use 2 tsp of oil.
  15. Take 2 of bay leaves.
  16. Provide 3-4 of green Cardamom.
  17. You need 1 inch of cinnemon stick.
  18. You need 3-4 of cloves.

After readying the components, now you are good to prepare your tasty Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy by following the procedures on this section:

  1. Clean the Fish & marinate with some salt, turmeric powder and red chilli powder & set aside for about 15-30 mins time, before frying them light golden brown.
  2. Now, in the same oil- Temper it with the aforementioned ingredients, when it starts releasing nice aroma- Add in the 3G paste & Onion Paste & sauté well.
  3. Now, prepare the Curd with a tsp of sugar and a pinch of salt & whisk well with warm water & add into it 1 tsp of maida & mix well & set aside.
  4. When it starts releasing oil, pour in the whisked curd/yoghurt, but before adding it- switch off the flame & mix everything nicely, until well combined.
  5. Now, switch on the flame again & keep it in the medium & bring to a boil by covering it, add some warm/hot water to keep the rich/thick gravy of your choice.
  6. Once it comes to a boil- Add in the fried fish & keeping it, in the low- medium flame allow it to cook for about 10 mins time & once all done add into it the Garam Masala Powder (Homemade) & cover it for another 10 mins time, in the standby position- by putting off the flame.
  7. Doi Katla/Machh is now ready to be served on the hot platters.

In this curry fried fishes are marinated in seasoned beaten yoghurt and then cooked on low heat. Doi Maach or Doi Rui/ Katla prepared with is a modified version of Doi Ilish prepared with Hilsa fish. Now add Onion Paste, Ginger Paste, Garlic Paste, Bengali Garam Masala Powder, Kashmiri Chilli Powder, Turmeric Powder, Sugar, Salt and Mustard Oil to the Yogurt and give it a proper mix. "Doi" is Yogurt or Curds and "Maach" is Fish and the mix of the two is just right and a perfect blend. Rohu is an everyday fish in a Bengal and to get the authentic flavor, that is the best fish to use. Sometimes, it's hard to find Rohu, here are some of the options: Red.

Recipe : Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy

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