Catla fish curry / Bengal Carp curry

Catla or Bengal Carp is a river or freshwater fish. It is rich in omega 3 fatty acids. It is a very tasty fish and also very delicate. So before adding to the gravy it's always fried. 

I am not a big fan of fish. But my hubby is. He likes seafood a lot. Since we stay in North India, we don't get fresh sea fish. Only available fish is Catla and rohu/ruhi. I used to prepare bengali style jhol always. 

One day, I prepared adding Mustard - poppy seed paste to the jhol. And it tasted awesome. Even my hubby's bengali colleague loved it. 

Catla fish curry tastes best with plain rice. 

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Catla fish curry / Bengal Carp curry

Yield: 3 - 4 servings

Author: Namitha Shenoy

Prep time: 15 MCook time: 25 MTotal time: 40 M

A freshwater fish in tomato - Mustard gravy

Ingredients:

• Catla fish - 1 kg
• Potato (cut into wedges) - 1
• Onion (chopped) - 2
• Mustard paste - 2 tbsp
• Curd - 2 tbsp
• Panch poran - 1 tbsp
• Bay leaf - 1
• Cinnamon stick - 1 inch
• Turmeric powder - ½ tsp
• Red chilli powder - 2 tbsp
• Garam masala powder - 1 tsp
• Mustard oil - 5 tbsp
• Coriander leaves for garnish
• Salt to taste

For grinding :

• Tomatoes - 3
• Green chilli - 2
• Ginger - 1 inch
• Garlic - 5 to 6 cloves

Instructions:

1. Wash and clean the fish properly. Marinate with salt and turmeric powder. Set aside for 15 minutes.
2. Similarly, marinate potato wedges with salt and turmeric powder and set aside. 
3. Grind Tomatoes, green chilli, ginger and garlic to smooth paste without adding water. Once done, keep aside. 
4. In a kadai, add Mustard oil. Heat until it smokes. 
5. Now add marinated fish and fry until golden brown by flipping the sides every 2 minutes. Once done, keep aside. 
6. In the same oil, fry the potato wedges till golden brown. Set aside when done. 
7. To prepare gravy, in the same oil, add Bay leaf, cinnamon stick and Panch poran (mixture of onion seeds, Cumin seeds, Saunf, methi and mustard). Allow to splutter. 
8. Add onions. Fry until translucent. 
9. Add the ground tomato paste. Fry until raw smell goes off and moisture evaporates. 
10. Add mustard paste and mix well. 
11. Now add curd and mix well. 
12. Add 2 cups of water. Stir for a while. 
13. Add salt to taste and Garam masala powder. Stir once. Bring to boil. 
14. Now gently drop the fried fish and potatoes. Gently turn using spatula. Cover and simmer for 5 minutes. 
15. Now you can see the oil floating. This is when the curry is ready. 
16. Switch off the flame and garnish with Coriander leaves. 
17. Serve hot with plain rice. 

Notes:

For Mustard paste, grind mustard with little water. Use yellow mustard if you have. Mustard oil should be smoked properly before cooking. Or else it will give the raw smell. Once it's heated properly. Switch off the flame and add the fish. Then switch on the flame again.

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