Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy
Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, doi shorshe katla/carp in the yoghurt & mustard pastes gravy. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Doi Shorshe Katla Carp in the Yoghurt & Mustard Pastes Gravy. Another very popular, delicious & commonplace of my Family Recipes. I believe, it's not only my family but many other Bengali families' favourite dish #givingtuesday #givingbacktocommunity #curd Doi Katla (Rohu fish in Yoghurt based gravy). Doi Katla is one of the common fish recipe in Bengal.

Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have doi shorshe katla/carp in the yoghurt & mustard pastes gravy using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy:
  1. Prepare 4-5 Fresh Katla Fish Gently Sautéed (Ideally should be done raw as per its authenticity goes but in my family, that doesn’t work)
  2. Get to taste Salt
  3. Get 1/2 tsp Turmeric Powder
  4. Prepare 1 tsp Kashmiri Red Chilli Powder
  5. Get 1/2 Cup Mustard Oil
  6. Take 1/3 Cup Plain Yoghurt
  7. Prepare 2 tsp Poppy seeds/Khus khus
  8. Get 4-6 Fresh Green Chillies Slitted
  9. Get 1 tsp Watermelon Seeds/Charmagaj
  10. Make ready 1/2 tsp Nigella Seeds/Kalounji
  11. Make ready 2 tbsp Mustards Paste: (Combination of both Yellow & Brown Mustards)
  12. Make ready 1 tsp Kashmiri Red Chilli Powder
  13. Make ready 1/2 tsp Red Chilli Powder: Optional

Doi Maach Recipe Bengali style fish curry made with katla or rohu fish in a gravy thickened with onion paste and yogurt. To me Ilish or Hilsa fish is the epitome of Bengali culture and symbolises the Bengali tradition. Starting from Joda Ilish symbolising an auspicious day, to serving it to the Jamai ( son in law) during Jamai Shosti, we celebrate our love for Hilsa in every possible occasion. A Bengali meal is always incomplete without a fish item.

Steps to make Doi Shorshe Katla/Carp in the Yoghurt & Mustard Pastes Gravy:
  1. Wash, Clean & Coat the fish pieces with some salt and turmeric powder- rub well, cover & set aside for at least 30 mins time…In a blender jar: Blend all the wet ingredients to a smooth paste, post soaking it in the warm water for at least 1 hour’s time
  2. Heat a frying pan over the high flame: Add in some oil- allow it to fume out & then, add in the fish pieces to it, either in 2 batches or altogether (if you do have a bigger fry pan), sauté gently until light golden brown- Dish out & set aside
  3. In a baking pan/dish/tray: Add in the entire aforementioned spices & wet mixture paste (blended smoothly in a blender jar), add into it the turmeric, red chilli & Kashmiri red chilli powders- mix everything well together until nicely combined
  4. Add in the gently sautéed fish pieces to it & coat it well together in this entire mixture, pour in some more mustard oil on the top, a couple more slitted green chillies- with a spoon give it all a very gentle mix
  5. Finally, cover the dish/tray with its own lid or with any other lids- well fitted to it or simply with a aluminium foil- let it rest in the same way for another 30 mins time
  6. Preheat the oven @200C for 10 mins & then, bake it for the next 10-15 mins time (depending on the differences in the oven temperature settings) or until well cooked
  7. Turn off the oven: Allow it to rest inside the oven for the next 10 mins time & then, take it out- As is.It’s ready to be served now, to be had best- with piping hot steamed rice or Jeera Rice.

Starting from Joda Ilish symbolising an auspicious day, to serving it to the Jamai ( son in law) during Jamai Shosti, we celebrate our love for Hilsa in every possible occasion. A Bengali meal is always incomplete without a fish item. Either it's a fish fry or a curry like Macher Kalia, Macher Jhol, Bhapa Ilish or Paturi. Each dish has it's own charm & delicacy. So here I am with such a dish which is truly robust, a taste that lingers in your mouth.

So that’s going to wrap it up with this special food doi shorshe katla/carp in the yoghurt & mustard pastes gravy recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!