Catla Macher Jhol
Catla Macher Jhol is a traditional Bengali fish curry made with Catla fish. This recipe is modified to be low in oil, making it perfect for those trying to reduce their oil intake. It is also gluten-free and provides a good source of protein and omega-3 fatty acids. However, people with fish allergies should avoid this dish.
Allergen Information: Contains Fish Allergy
Ingredients
0
Instructions
Cooking Steps
Clean and wash the Catla fish pieces. Marinate with turmeric powder and salt for 10 minutes.
Heat oil in a pan over medium heat.
Add the marinated fish pieces to the pan and sauté for 2-3 minutes on each side until lightly browned. Remove from the pan and keep aside.
In the same pan, add sliced onions, chopped garlic and sauté for 2-3 minutes until they turn translucent.
Add chopped tomatoes and sauté for 3-4 minutes until they soften and turn mushy.
Add slit green chilies, cumin powder, coriander powder, red chili powder, and salt. Stir well.
Add 2 cups of water to the pan and bring it to a boil.
Gently add the sautéed fish pieces to the pan and cook for 5-7 minutes over low heat until the fish is cooked through and the sauce has thickened.
Garnish with fresh coriander leaves and serve hot.