Katla Macher Kalia

Katla is a most used fish in the west bengal in daily meal. Bengali people never think about any special occasion without "Katla Macher Kalia".

Ingredients :

Katla Fish - 3 pieces
Onion - 2 medium sized (paste)
Ginger / Garlic paste 1 tablespoon
Turmeric Powder - 2 tsp
Red chili Powder - 1 tsp
Coriander - 1 tsp
Garam Masala - 2 tsp
Salt and Suger as Per Taste
Mustard Oil - 3 tsp

Description :

Sprinkle some turmeric powder and salt on the fish pieces.

Fry them golden brown.

Now take another pan and heat some oil.

Add the onion and fry it, unit it become golden brown.

Add onion paste Ginger/Garlic and all other spices and cook until oil separates.

Add sugar and salt as required.

Beat the curd with little salt and sugar for another 6/7 minutes and then add it to the gravy.

Now add some warm water and add the fried fish pieces and cover it with a lid on a low flame for 9/10 minutes.

Add garam masala and put it into the gravy.

Serve with white rice.

Potol Chingri

This is one of my favorite dish, which can make my mother.

Ingredients :

Potol - 500 grams
Prawn - 200 grams
Potato - 250 grams
Mustard Oil - 5 tablespoons
Turmeric Powder - 1 teaspoon
Ginger Paste - 1 teaspoon
Garlic - 8-9
Onion - 1 pic
water - 1 cup
Green Chilies - 4 pic
Salt to Taste

Description :

Cut potol long slices. Cut potato into long slices. Rub salt into them and fry them will in 2 tablespoon oil in a skillet.

Peel the prawn, rib salt and 1 pinch of turmeric powder to it. Grind ginger, garlic and onion into a past with 1/7 cup of water. Make a mixture with onion, garlic and ginger. Add green chilies diced into pieces. Keep aside.

Add additional 3 tablespoon of oil to the skillet. After the oil is heated, add the prawn. After it is fried for a minute or so, add potato and potol. Add the mixture of yogurt and other ingredients. Put it on seam and cover it. Let it cook on low heat and keep stirring frequently to make sure it is not burning. Add salt to taste.. Keep going till potol, potato and prawn is cooked thoroughly. Add some water 1/7 cup if necessary.

Now it's ready to serve with white rice.