Catla is one of the most easily available fish and is extremely easy to cook. And since Bengalis love their food cooked with poppy seeds, this recipe turns out to be a gem amongst gems. It uses very less ingredients and the gravy has a lip-smacking mild flavor.
Check out the recipe.
- Catla fish – 4-5 pieces (shallow fried with salt and turmeric)
- Poppy seeds – ¼ cup
- Green chilies – 4-5
- Garlic – 4-5 pods
- Onion – 1 (sliced)
- Turmeric powder – 1 tsp
- Onion seeds (kala jeera/kalonji) – ½ tsp
- Salt as required
- Sugar – a pinch
- Mustard oil – 2 tbsp
Grind the poppy seeds, green chilies and garlic together into a fine paste. Add water as needed.
Heat a tablespoon of mustard oil and add the onion seeds. Sauté the sliced onion till it turns golden brown. Add the poppy seeds paste to this and sauté for 2-3 minutes.
Add turmeric powder, salt and sugar. Cook for 2-3 minutes. Add a cup of water.
Now add the fried fish pieces and allow the gravy to simmer. Cover and cook on low flame for 5-7 minutes. Switch off the flame once the fish cooks.
Pour rest of the mustard oil on top of the gravy, cover it with a lid and let it sit for 5-10 minutes before serving. Serve with steamed rice.
- Keep the poppy seeds soaked in warm water for an hour before grinding. Poppy seeds are difficult to grind, this will reduce the time.
- Before frying the fish, marinate it with lemon juice, if the smell bothers you.