By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Also try: Indian food recipes: Basanti Pulao
Katla Macher Kalia
Tangy, spicy and sweet Katla Macher Kalia when combined with plain steamed rice results in a blast of flavours. As it is often served at a Bengali wedding, is also known as “Beije barir katla macher kalia“. It is prepared in onion and curd-based gravy.
Ingredients
(Serves 4)
Katla fish: 700 gms
Onion: 2
Tomato: 1
Ginger: 1 inch
Garlic: 6 to 7 pod
Curd: 3 tsp
Green chilli: 4
Kashmiri red chilli powder: 1 tsp
Cumin powder: ¾ tsp
Turmeric powder: 1 tsp
Bay leaf: 2
Salt as required
Mustard oil: 6 to 7 tsp
Ghee: 1 tsp
Sugar: 1/2 tsp
Garam masala powder: 1 tsp
Step 1
Clean and wash the fish and marinate with salt and turmeric powder.
Step 2
Heat oil in a pan and deep fry the fish until golden brown.
Step 3
Grind one onion, tomato, garlic, ginger, clove and 4 green chillies into a smooth paste.
Step 4
In the same pan add bay leaf and diced onion and saute until golden brown.
Step 5
Add the masala paste and saute for about ten to twelve seconds. To this add red chilli powder, turmeric powder, cumin powder and salt.
Step 6
Add the beaten curd, garam masala powder, and sugar and mix well.
Step 7
Saute until the masala releases oil. Add a cup of water and let it come to a boil. Gradually place the fried fish into the gravy. Reduce the flame and let it cook for another five to seven minutes.
Step 8
Add a tea spoon (TSP) of ghee and serve along with plain steamed rice or basanti pulao.
