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Home / Recipe of Award-winning Doi-Katla Kalia (Carp Fish in Yoghurt Curry

Recipe of Award-winning Doi-Katla Kalia (Carp Fish in Yoghurt Curry

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Doi-Katla Kalia (Carp Fish in Yoghurt Curry

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We hope you got insight from reading it, now let's go back to doi-katla kalia (carp fish in yoghurt curry recipe. You can cook doi-katla kalia (carp fish in yoghurt curry using 26 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Doi-Katla Kalia (Carp Fish in Yoghurt Curry:

  1. Get 500 gms of Katla Fish (Big Slices/Pieces).
  2. Get 4 tbsp of Cooking Oil (Any).
  3. Prepare 1 Cup of Mustard Oil (To fry the Fish).
  4. Prepare To Taste of Salt.
  5. You need 1/2 tsp of Sugar.
  6. Take 1/2 Cup of Plain Yoghurt (well beaten with the sugar).
  7. Prepare 1 Cup of Onions šŸ§… Slices.
  8. Use 2-3 of dry red chillies.
  9. Provide 1 tsp of cumin seeds.
  10. Provide 4-5 of cloves.
  11. Use Few of black peppercorns.
  12. Provide 1-2 of bay leaves.
  13. You need 1 of cinnamon stick.
  14. Provide 1-2 of green cardamoms.
  15. Provide 1 of black cardimom.
  16. Prepare 1 tsp of Kashmiri Red Chilli Powder.
  17. Use 1 tsp of Red Chilli Powder.
  18. Provide 1/2 tsp of Turmeric Powder.
  19. Prepare 1 tbsp of Ginger Paste.
  20. Prepare 1/2 tsp of Garlic Paste.
  21. Get 3-4 of Red Chilli Paste.
  22. Get 1.5 tsp of Ghee.
  23. Take 1-1.5 Cups of Hot Water (For Gravy).
  24. Provide 1 of Small Tomatoes (Chopped/Optional).
  25. Prepare 1 tsp of Garam Masala Powder (Homemade).
  26. Get 2 of Potatoes (Optional): Ideally, it’s added though in the same šŸ˜ŠšŸ’šŸ»‍♀️.

Steps to make Doi-Katla Kalia (Carp Fish in Yoghurt Curry:

  1. Clean the fish pieces & marinate with some salt & turmeric powder & set aside for at least 30-40 mins time (more is better always), Make a smooth paste out of the wet Masalas- aforementioned.
  2. Heat a frying pan šŸ³ & fry the fish pieces in batches depending on its sizes to crispy dark brown Color over the medium-high flame šŸ”„.
  3. In another Frying Pan šŸ³: Add in the oil & goes in the tempering spices & when it released the aroma add in the onion slices & some salt šŸ§‚ & sautĆ© until golden brown.
  4. Now, add in the wet masala paste & keep stirring continuously to avoid burning- Need to sautĆ© until its raw smell goes off & release a nice šŸ‘šŸ» aroma from the same.
  5. Once well sautĆ©d, put off the flame šŸ”„ to add in the whisked yoghurt with the sugar & add into the gravy while stirring continuously to avoid curdling of it & then putron the flame šŸ”„ again to complete the cooking.
  6. Add in some hot water for the desired GRAVY...once comes to the boiling point- add in the fried fish šŸ  & immerse it well- put the flame to the low & cover the lid & allow it to cook for another 10-12 mins time, lastly- put garam masala powder & ghee, give it a final mix- put off the flame šŸ”„ & allow it to rest it in its standby position for 10 mins time before serving hot.
  7. Serve it Hot with Hot Plain Rice šŸ›šŸ’šŸ»‍♀️šŸš....ENJOY !!! šŸ˜.

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