Recipe of Any-night-of-the-week Dudh-Katla/Katla Moilee: Thakurbari’aur Style
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Ultimate Dudh-Katla/Katla Moilee: Thakurbari’aur Style. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Dudh-Katla/Katla Moilee: Thakurbari’aur Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dudh-Katla/Katla Moilee: Thakurbari’aur Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dudh-Katla/Katla Moilee: Thakurbari’aur Style is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Dudh-Katla/Katla Moilee: Thakurbari’aur Style estimated approx 30 mins. Prep Time: 35 mins..
To get started with this recipe, we must first prepare a few ingredients. You can cook Dudh-Katla/Katla Moilee: Thakurbari’aur Style using 25 ingredients and 6 steps. Here is how you cook it.
Again, a very popular & immensely flavourful & delicious Bong delicacy from the great Tagores’ Family in Kolkata…
It can be well placed at any FESTIVAL SPECIAL DISH in the Bengali Cultures & even, when any unannounced guests drop in suddenly
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Ingredients and spices that need to be Take to make Dudh-Katla/Katla Moilee: Thakurbari’aur Style:
- For the Fish Marinade & Fry:
- 500 gms Katla or Large sized Rohu Fish or about 4-6 big pieces
- To Taste Salt
- 1/4 tsp Turmeric Powder
- 2 Tempering Spices: Bay Leaves
- 1 Dry Whole Red Chilli
- 2 Green Chillies: Slit
- 4-5 Green Cardamoms
- 1 tsp Caraway Seeds/Shah-Jeera
- 4-5 Cloves
- 1 Star Anise
- 1 inch Cinnamon Stick
- 1/2 Mace Flower
- 1/4 tsp Nutmeg Powder
- 2 tbsps For the Gravy: Mustard Oil
- 2 tbsps Ghee
- 1 Cup Fresh Milk: Boiled and RT
- 1/2 Cup Fresh Milk: Boiled and Thickened
- 1/2 Cup (3 G) Paste
- 1 tbsp Melon Seeds
- 1 Handful: Broken Cashews
- 1/2 tsp All Spice Powder: Optional
- 1 tsp Fresh Bengali Garam Masala Powder: Homemade
- 1 Pinch Saffron Strands mixed with 1 tbsp of Milk
- 1 Pinch Sugar
Instructions to make Dudh-Katla/Katla Moilee: Thakurbari’aur Style
- First Up: Wash & Clean the fish pieces & marinate it with some salt & turmeric-
Coat well with it to set aside for at least 30-45 mins time before shallow frying them-
However, frying need to be absolutely very gently done specifically for this recipe & not the usual types we normally do it-
Post frying set aside for later use - Now, in a blender jar: Add in the Onions, garlic & ginger roughly chopped, some melon seeds & broken cashews with some green chillies, salt & some milk & a pinch turmeric into it-
Soak the same for about 15-20 mins time before churning it into a fine smooth purée-
Set aside for the time being - Next, heat up a frying pan over medium flame or you can use the same pan consisting of the mustard oil in which the fish pieces had been fried-
Reduce the mustard oil if it’s more than what’s required & add in it some ghee-
Add in the tempering spices to it once it’s hot enough & let the spices starts spluttering & turn fragrant - In goes the Freshly blended purée that we’ve prepared & sauté until it’s nicely done & the oil surfaces upto the pan-
Add in some dashes of milk if it gets dried while sautéing (this recipe doesn’t call for water at all)-
Hence, try avoiding it as much as is possible-
Once done ✅ Add in the reserved milk to it, checkout the seasonings, red chilli powder, saffron soaked milk & continue sautéing until nicely done & aromatic
- Drop in the fish pieces to it now that’s kept in reserve post shallow frying-
Mix everything well together until nicely combined and well blended-
If you feel that the gravy’s too thick (ideally, that’s how it should be), just add in about a couple of tbsps of water to it (sos) to adjust-
Cover & allow it to slow cook in low flame for another 7-8 mins time or max 10 mins.while stirring occasionally in between
- Once done: Add in the garam masala powder, a dash of ghee from the top, mix everything well together once more-
Turning off the flame, cover it back again to allow it to rest on the hot oven in its standing position for another 10 mins time before serving it piping hot with equally piping hot steamed rice/pulao, jeera rice/fried rice, etc.
It’s usually relished with the steaming hot rice items (Be Any), however you can choose to take your own call on it
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